Irish Coffee Cream Pie Recipes

IRISH COFFEE PIE

Steps:

• Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping. , Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.

IRISH COFFEE PIE

Steps:

• Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring constantly. Add sugar and coffee granules; stir until dissolved. Remove from heat; stir in whiskey and vanilla.
• Place ice cream in blender or food processor container; cover. Blend until smooth. With blender running, gradually add gelatine mixture through the feed cap, blending well. Pour into large bowl; let stand 2 to 3 minutes or until mixture mounds slightly when dropped from spoon. Gently stir in the whipped topping.
• Spoon into crust. Refrigerate several hours or until firm. Store leftover pie in refrigerator.

CREAMY IRISH COFFEE

Steps:

• Divide coffee and liqueur among 4 mugs; stir. If desired, top with whipped cream and chocolate shavings.

IRISH CREAM PIE

Steps:

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
• In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

COFFEE CREAM PIE

Steps:

• Whisk together granulated sugar, cornstarch, and salt in a medium saucepan. Whisk in milk and 2 tablespoons espresso powder, and cook over medium-high heat, stirring constantly, until bubbling and thick, about 7 minutes (about 2 minutes after it comes to a boil).
• Whisk egg yolks in a medium bowl until combined. Whisk in milk mixture in a slow, steady stream until completely incorporated. Return mixture to saucepan, and cook over medium heat, stirring constantly, just until it returns to a boil, 1 to 2 minutes.
• Strain through a fine sieve into a large bowl, and stir in coffee liqueur and vanilla. Add butter, 1 tablespoon at a time, whisking until each piece melts before adding the next one. Let custard cool, whisking occasionally, about 10 minutes.
• Pour custard into baked and cooled crust. Press plastic wrap directly on surface of custard. Refrigerate until filling is firm, 4 hours (or wrapped tightly with plastic, up to 1 day).
• With the flat side of a chef's knife, crush espresso beans, 1 at a time. Reserve 1 tablespoon large pieces for garnish.
• In a chilled bowl, beat cream, confectioners' sugar, and remaining 1 teaspoon espresso powder until stiff peaks form. Fold small espresso-bean pieces into whipped cream mixture, and spread over pie. Sprinkle with reserved espresso-bean pieces or chocolate curls, and serve immediately.

IRISH CREAM AND COFFEE

Steps:

• Pour hot brewed coffee into a mug. Stir in Irish Cream.

IRISH COFFEE

Steps:

• In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.

IRISH COFFEE PIE

Steps:

• Heat oven to 350°F Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.
• Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely.
• Stir bourbon into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight). Garnish with sweetened whipped cream, if desired.

IRISH COFFEE CREAM PIE

Steps:

• Spread fudge topping onto bottom of pie crust.
• Beat pudding mixes, coffee and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spread over fudge layer in crust.
• Refrigerate 4 hours. Top with remaining COOL WHIP before serving.