Irish Coffee Pie Recipes

IRISH COFFEE PIE

Steps:

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

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:

• In saucepan, stir unflavored gelatin with 1/3 Cup of Sugar.
• In bowl, BEAT egg yolks, blend with Coffee and stir into Saucepan.
• Cook, stirring until gelatin is dissolved and mixture is slightly thickened.
• Remove from heat and blend in Ice Cream and Whiskey.
• Chill until mixture will mound on a spoon.
• In bowl, BEAT Egg Whites until foamy.
• Gradually BEAT in 2 Tablespoons of Sugar until STIFF.
• Fold into gelatin mixture and pour into Pie Shell.
• Chill until set.
• Garnish slightly with Whipped Cream.
• Enjoy!

IRISH COFFEE PIE

Steps:

• Add cold water and ice to a large, shallow bowl or baking dish. Transfer to the freezer until ready to use.
• In a small bowl, combine the espresso powder and half and half until the espresso powder has dissolved.
• In a medium saucepan over low heat, add the marshmallows and half and half mixture. Stir constantly until the marshmallows have melted, about 10 minutes. Remove from heat, and remove the ice bath from the freezer.
• Place the saucepan into the ice bath, and continue stirring the melted marshmallow mixture until it has cooled to room temperature. Pour in the whiskey, and stir until well combined. Remove the saucepan from the ice bath.
• Add the whipped topping to the marshmallow mixture, and carefully fold it in until well combined.
• Transfer the filling to the graham cracker crust, cover, and refrigerate for at least 4 hours or up to overnight. Decorate the top of the pie with whipped cream swirls and a dusting of cocoa powder. Serve cold.
• See post for storage options.

IRISH COFFEE PIE

Steps:

• Use an 8″ fluted tart pan with a removable bottom for this crust. Break up the wafers and crush them in a food processor until they are the consistency of coarse flour. Add the ground nuts and pulse until they are well blended.
• Pour the melted butter into the mixture and toss until all the butter has been evenly absorbed.
• Press the mixture into the tart pan, pressing it firmly up the sides so that it will hold its shape when you remove the tart pan.
• In a small bowl, combine mix and coffee powder. Add milk and beat at high speed for one minute.
• Blend in water and whiskey at high speed for two minutes and set aside.
• In a separate bowl, whip cream until it forms stiff peaks (about 3 minutes or so) and then fold into filling mixture.
• Pour into cooled pie shell and chill in refrigerator for 3-4 hours.
• Top with additional whipped cream and chocolate shavings.

IRISH COFFEE

Steps:

• Lightly whip the cream just so it's very slightly thickened, then set aside.
• Pour the hot coffee into a mug or heatproof glass, then add the whiskey and sugar. Stir until the sugar has dissolved. Gently float the cream on the top and sprinkle the nutmeg over the cream. Serve hot.

IRISH COFFEE PIE

Steps:

• Note: There is no need to use fat free pudding.
• Pudding doesn’t contain fat, until you add the milk, and we are using skim.
• Cook pudding with milk, whiskey and instant coffee until mixture begins to bubble and thicken.
• Allow to cool slightly, but not to settle.
• Pour into pie shell and refrigerate.
• Top with whipped topping before serving.

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:

• 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.

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.