Irish Lace Pie

1 Graham cracker ready-crust 9 inch pie crust
Two 8 oz. cream cheese, softened
1 can condensed milk (do not use evaporated milk)
4 eggs
1/4 cup chocolate syrup
2 tbsp. flour
1/2 cup heavy cream
1 tsp. vanilla or Irish Whiskey
1/4 tsp coconut extract

Beat cream cheese until soft; add eggs, one at a time whipping into cream cheese, add flour, whip in 1/2 can of condensed milk, reserve the other half for sauce; whip in cream and chocolate syrup; whip in extracts. Make sure mixture is well blended. Pour into pie shell and bake for 45 minutes at 375F until puffy and golden brown on top. Cool. Using an 8 inch lace doily, lay on top of cooled pie and sift 2 tablespoons powdered sugar over top. Carefully remove doily. Lace pattern appears. Serve with sauce recipe below.

Bailey's Sauce
2 egg yolks
1/2 can condensed milk
6 tbsp. Irish whiskey or 1 tbsp. vanilla
1 cup heavy cream

Mix egg yolks, milk and whiskey/vanilla together. Whip cream until stiff, fold in egg mixture. Serve over wedges of pie.

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Cajun Country -- New Iberia, Louisiana