1 (9 inch) prepared chocolate cookie crumb crust
1 (4 ounce) can evaporated milk
3 egg yolks
1 tablespoon vanilla extract
1 tablespoon bourbon
1 (14 ounce) can marshmallow creme
1 teaspoon vanilla extract
2 cups white sugar
1/2 cup butter
3 tablespoons milk
1 cup evaporated milk
1 cup water
1/4 cup Irish cream
1/2 cup blueberries
1/2 cup raspberries
1/4 cup raisins
Preheat oven to 350 degrees F (175 degrees C).
Peel and coarsely chop chocolate cookie crumbs. Cut into 1 inch squares.
In a large bowl, beat egg yolks until foamy. Stir together with vanilla extract and bourbon.
Combine marshmallow creme and 1 teaspoon vanilla. Spread over bottom of crust. Arrange marshmallow creme and 1/2 cup sugar in center of crust. Dot with butter or margarine (optional). Cut into 12 wedges. Reserve 1/2 cup of the marshmallow creme mixture. Cut remaining creme into 12 wedges. Sprinkle marshmallow creme mixture over top of pie.
Arrange marshmallow creme mixture over pie. Spread remaining creme mixture over top of crust. Fill crust with remaining sugar (if desired). Place custard over pie. Cover pan tightly with plastic wrap (reducing surface area to 1/4 inch). Refrigerate for 30 minutes or until set. Refrigerate remaining jelly for future storage. Cover tightly with plastic wrap (reducing surface area to 1/4 inch). Refrigerate jelly when