Irish Crème Moussecarpone Pie Recipes

BAILEY'S IRISH CREAM MOUSSE PIE

Steps:

• Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
• Cook in top of double boiler until yolk mixture thickens, and then allow to cool.
• Beat egg whites until stiff.
• Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
• Fold in ¾ cup of the nuts.
• Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
• Sprinkle with the remaining nuts and chocolate shavings.
• Freeze for 4 hours, but no more than 8.

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.

NON ALCOHOLIC IRISH CREAM MOUSSE PIE

Steps:

• 1. Mix crust ingredients together and press mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes at 350 degrees. Cool completely.
• 2. Melt chocolate and Irish Cream in a metal bowl over hot water. Make sure no water touches the chocolate or it will seize up. Use a spatula to blend well and keep from burning. Remove from heat.
• 3. Using a mixer, whip egg whites until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff peaks hold their shape. Set aside.
• 4. Whip 1 cup heavy cream until stiff. Gently fold egg and whipped cream together. With a large spatula, fold white chocolate mixture into egg white mixture. Do not over mix. Spoon into cooled pie crust and chill