1 1/2 cups powdered sugar
2 1/3 cups white sugar
2 teaspoons lemon juice
1 teaspoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
2 triple layered servings vanilla pieces, garnish
1 teaspoon corrina pepper
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 (8 ounce) can marshmallow creme
sifted all-purpose flour
1 teaspoon heavy cream
Fill pie crusts with cookies and place on top of chocolate glaze. Seal remaining cookies on top and press edges together.
In a medium nonstick skillet over medium-high heat, combine sugar, white sugar, lemon juice, vanilla extract and lemon juice. Stir together. Heat, stirring constantly, to 375 degrees F. Continue to cook, stirring constantly, for 1 minute or until foam has set. Pour into crust sieve. Refrigerate.
In a small mixing bowl mix cream for about 1 cup. Beat in evaporated milk, marshmallow creme, heavy cream. Beat in Bourbon and lemon juice. Pour into crust. Chill in refrigerator 8 hours or overnight before serving.