EAT YOUR FEELINGS AND DROWN YOUR SORROWS WHISKEY PIE

¾ cup sugar, divided 2 teaspoons orange zest 4 eggs, separated ½ cup mashed potatoes (peeled Yukon Golds do the trick)

4 tablespoons melted butter

2 tablespoons almond flour

½ teaspoon vanilla extract

½ teaspoon almond extract

½ teaspoon orange extract

4 tablespoons bourbon ( Wigle Whiskey works great)

1 (9-inch or 10-inch) pie crust, unbaked

Fresh whipped cream or

powdered sugar for topping, optional Thoroughly mix ½ cup sugar and orange zest until all sugar is coated with zest. Set aside.

Heat oven to 375 degrees.

Using an electric stand mixer, beat 4 egg yolks. Add orange zest-coated sugar and beat on high speed until light yellow, about 2 to 3 minutes.

Slowly blend in mashed potatoes, melted butter, almond flour, vanilla, almond and orange extracts and whiskey. Set aside.

In another bowl, using an electric mixer, beat 4 egg whites until a good froth forms. Add remaining ¼ cup sugar and continue to beat until stiff peaks form.

Gently fold egg whites into yolk mixture until fully combined.

Pour into pie crust and bake for 40 to 45 minutes, or until edges are set and the center still “giggles” (jiggles). Cool pie completely. Serve with freshly whipped cream (preferred) or powdered sugar.

Pairs well with a mug of whiskey, coffee or tea.