1 1/2 cups powdered sugar
2 1/3 cups white sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
2 triple layered servings vanilla pieces, garnish
1 teaspoon corrina pepper
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 (8 ounce) can marshmallow creme
sifted all-purpose flour
1 teaspoon heavy cream
Fill pie crusts with cookies and place on top of chocolate glaze. Seal remaining cookies on top and press edges together.
In a medium nonstick skillet over medium-high heat, combine sugar, white sugar, lemon juice, vanilla extract and lemon juice. Stir together. Heat, stirring constantly, to 375 degrees F. Continue to cook, stirring constantly, for 1 minute or until foam has set. Pour into crust sieve. Refrigerate.
In a small mixing bowl mix cream for about 1 cup. Beat in evaporated milk, marshmallow creme, heavy cream. Beat in Bourbon and lemon juice. Pour into crust. Chill in refrigerator 8 hours or overnight before serving.
Very delicious pie! My husband loved it! We're not sure how apple pie = home, but this has got to be an appropriate pie description. Although, we can't see how the pie crust will ever fit in the mouth, since the pie crust is sort of waxy, and as we all know, no one LOVES the taste of cinnamon... So maybe the pie crust will never make it into the pie... :(
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