Ingredients
Crust:
23 chocolate wafer cookies
1/4 cup unsalted butter, melted
Filling:
21 large marshmallows
1 5-ounce can evaporated milk
3 tablespoons bourbon
1 cup chilled whipping cream
Preparation
Crust: Preheat oven to 350. Finely grind wafers in processor. Add butter and blend until moist crumbs form. Set aside 2 tablespoons crumb mixture. Press remaining crumb mixture into 9" pie pan. Bake 10 minutes. Transfer to rack, cool.
Filling: Combine marshmallows and evaported milk in heavy medium saucepan. Stir over medium-low heat until marshmallows melt. Pour into large bowl. Let stand until cool, about 20 minutes. Mix bourbon into marshmallow mixture. Whip cream in medium bowl to stiff peaks. Fold cream into marshmallow mixture. Pour filling into crust. Sprinkle reserved crumbs over. Refrigerate about 4 hours. (Can be prepared 1 day ahead.)
