Whiskey Cream Pie

4 tablespoons butter
1 tablespoon maple syrup
1/2 pound graham crackers, finely crushed
8 ounces heavy cream
1 large egg (at room temperature)
1/3 cup runny honey
2 tablespoons Scotch whiskey
3 tablespoons peeled, sliced almonds

In a medium-size heavy saucepan, melt butter over low heat; remove from heat, then add maple syrup and crumbs. Mix well with a wooden spoon. Press mixture into a 10-inch glass flan dish, making sure you press well into the corners and the crust is evenly dispersed. Set in the freezer compartment for a few minutes while making the filling.

In a large mixing bowl, whisk the cream until stiff. Thoroughly wash and dry the beaters. Separate the white of the egg from the yolk and place the white in a small bowl. Whisk the white until soft peaks form and you can tip the bowl upside down without the white falling out. Stir whiskey and honey into the cream with a metal spoon. Fold in the egg white and pour the mixture over the chilled graham cracker crust. Spread almonds on a baking sheet and place under the broiler for a few minutes, turning to brown them. When they are cool, sprinkle them over the pie and refrigerate for at least 1 hour.