I love adding alcohol to everything I cook, especially Jack Daniels.  A southern classic with a Suzilla touch of whiskey and brulee finish.

• 1 1/2 cups Sugar
• 2 Tbsp Cornstarch
• 1 1/2 tsp Salt
• 4 Eggs
• 10 Egg Yolks
• 3 1/2 cups Buttermilk
• 1/2 cup Heavy Cream
• 8 Tbsp Butter, melted
• 4 Tbsp Vinegar
• 3 oz Jack Daniels
• 3 tsp Vanilla
• 1 tsp Almond Extract
• 6 Raw Sugar Packets

1. Bake 4 pie crusts 25 minutes at 350 F.
2. In a bowl mix buttermilk, heavy cream, Jack Daniels and vinegar and set aside for 5 minutes.
3. In another bowl, add sugar, cornstarch and salt to a bowl.  Whisk in egg and egg yolk.
4. Add curdled buttermilk and heavy cream to the eggs and add extracts.
5. Slowly pour melted butter while whisking to prevent scrambling.  May need to temper eggs if your butter is too hot.
6. Turn oven to 300 F and pour filling into baked pie crusts.
7. Bake 25-35 minutes till the center is set.  Remove from oven and cool for at least an hour.
8. Prior to service, sprinkle raw sugar and torch brown.