Chocolate Bourbon Cream Pie (1983)

• 1 8-1/2 oz box chocolate wafers
• 1/2 cup butter, melted
• 21 large marshmallows
• 1 cup evaporated milk, heated
• 2 cups heavy cream whipped
• 4 tbspns, bourbon
• Unsweetened chocolate, grated

Crush chocolate wafers.  Stir wafer crumbs into melted butter. Pat mixture into a 9-inch pie pan, and bake at 350 degrees for about 10 minutes, just to set.  Cool.

Melt marshmallows in hot evaporated milk, stirring over low heat.  Cool.  Fold whipped cream into marshmallow mixture.  Stir in bourbon.  Pour into chocolate wafer crumb crust. 

Chill 3 to 4 hours.  Sprinkle generously with grated unsweetened chocolate.  Serves 8.

(Origin - "Thru the Grapevine - Finger Lakes Region Cookbook" by Junior League of Greater Elmira-Corning, New York, 1983.)

Other "Lost" Boozy Desserts

New Orleans Holiday Pudding with Rum, Brandy (1941)

Kentucky Bourbon Fudge Cake (1983)

Pink Squirrel Pie with Liqueurs (1977)