This pie was named for the Top Gun Fighter School. It was supposed to the favorite of the pilots there. In 2003, Chef John Folse of Baton Rouge selected this recipe to cook on his TV show and I joined him in the kitchen while he cooked it. That was quite a thrill.
Mix together all ingredients thoroughly. Pour into a 9 inch unbaked pie crust and bake at 325 degrees for 45 minutes.
This has a strong bourbon taste. Instead of the 1/2 cup bourbon, I use 1/4 cup bourbon and 1/4 cup other liquid, such as syrup left over from canning figs or pears. If you're using canned sweet potatoes, you can use that juice. Adjust according to your own taste.
I've used both canned and fresh potatoes that I have baked and really couldn't tell the difference in the finished pie.