What You'll Need
1 rolled refrigerated pie crust (from a 15-ounce package)
1 stick butter, softened
1 1/4 cups granulated sugar
1 cup buttermilk
2 tablespoons whiskey, divided
2 teaspoons vanilla extract
3 tablespoons all-purpose flour
1 teaspoon ground nutmeg
1 cup heavy cream
1/4 cup confectioners' sugar
DirectionsWhat to Do
Preheat oven to 350 degrees F. Unroll pie crust and place in a 9-inch pie plate; pressing crust firmly into plate. Flute edges.
In a large bowl, beat with an electric mixer, butter and granulated sugar until creamy. Add eggs, buttermilk, 1 tablespoon whiskey, and vanilla; mix well. Beat in flour and nutmeg until thoroughly combined. Pour mixture into crust. Bake 45 to 50 minutes or until set in center. Let cool completely.
When ready to serve, in a medium bowl, beat with an electric mixer, heavy cream, remaining 1 tablespoon whiskey, and confectioners' sugar until creamy. Dollop each serving with whipped cream.