2 c. light brown sugar
1 1/2 tsp. cornstarch
4 eggs
3 tbsp. whipping cream
1 tbsp. lemon juice
2 tsp. vanilla
1/3 c. butter, melted
1 partially baked 9 inch pie shell
1 c. whipping cream
2 tbsp. whiskey
1 tbsp. refined sugar

Preheat oven to 325 degrees. Combine brown sugar and cornstarch; beat in eggs, one egg at a time. Stir in cream, lemon juice and vanilla. Stir in melted butter. Pour filling into pie shell. Bake 50 to 60 minutes, until filling is puffy and brown.

Cool to room temperature. Combine 1 cup whipping cream, whiskey and refried sugar in bowl and whip until soft peaks form. Spread whipped cream on cooled pie and serve.