Recipes from England :: English Desserts
4 Tbsp. butter
1 Tbsp. maple syrup
1/2 pound graham crackers, finely crushed
8 oz. heavy cream
1 large egg (at room temperature)
1/3 c. runny honey
2 Tbsp. Scotch whiskey
3 Tbsp. peeled, sliced almonds
In a med.-size heavy saucepan, melt butter over low heat; remove from heat, then add maple syrup and crumbs. Mix well with a wooden spoon. Press mixture into a 10-in. glass flan dish, making sure you press well into the corners and the crust is in an even way dispersed. Set in the freezer compartment for a few mins. while making the filling.
In a large mixing bowl, whisk the cream until stiff. Thoroughly wash and dry the beaters. Separate the white of the egg from the yolk and place the white in a small bowl. Whisk the white until soft peaks form and you can tip the bowl upside down without the white falling out. Stir whiskey and honey into the cream with a metal spoon. Fold in the egg white and pour the mixture over the chilled graham cracker crust. Spread almonds on a baking sheet and place under the broiler for a few mins., turning to brown them. When they are cool, sprinkle and distribute them over the pie and refrigerate for at least 1 hour.
