1/2 cup butter, melted
5 1/2 cups milk
3 cups white sugar
2 eggs
1 (15 ounce) can evaporated milk
3 teaspoons vanilla extract
3 cups crushed bourbon whiskey
3 white chocolate pieces, chopped
In a saucepan heat 1/2 cup butter or margarine and spread 1 cup of the milk in the bottom of a double boiler. Cook over medium heat, stirring frequently, until light brown. Remove from heat and immediately pour half of the syrup over bottom of two 10-inch bakers.
In a small mixing bowl combine sugar, eggs and evaporated milk. Beat with wooden spoon until smooth. Pour mixture over the bottom layers of pie and use an electric mixer to blend in butter and lemon juice. Keep baking for 60 minutes to just before cream sets.
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