Irish Cream Pie

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Irish Cream Pie

Last year for St. Patrick’s Day we made Irish Cream Brownies.  This year we’re making an Irish Cream Pie.

To make this delicious pie, we’ve used an Irish cream flavoring syrup instead of regular Irish cream.  These syrups come in a huge variety of flavors and are typically used for flavoring coffee, Italian sodas, and hot chocolate.

The crust not like anything you’ve had before.  It’s a chocolate crust, but instead of being made from Oreos, it’s made of flour, sugar, butter, and cocoa powder.  It’s basically a chocolate shortbread and lends the most flaky and tender crust.

And the filling itself is so smooth, being made of marshmallows and whipped cream.  The only thing this pie needs is a glass of milk.

Irish Cream Pie

 
 
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Ingredients
 

Chocolate Crust

  • 3/4 cup plus 2 tablespoons whole wheat flour*
  • 1/2 cup butter, softened
  • 1/4 cup powdered sugar*
  • 1/4 cup finely chopped pecans* or walnuts*
  • 2 T unsweetened cocoa powder*

Filling

  • 1/2 cup milk
  • 32 large marshmallows
  • 1/3 cup Irish cream flavoring syrup*
  • 1 1/2 cups whipping cream

Ganache

  • 1/4 cup whipping cream
  • 3 oz chocolate*, chopped into small pieces

*These ingredients can be found in our store.

 
Instructions
 
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 flavoring syrup.
 
While waiting for the marshmallow mixture to cool, prepare ganache by bringing cream nearly to a boil. Remove from heat. Add chocolate and stir until smooth. Set aside.
 
In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Fold marshmallow mixture into whipped cream. Spread in pie crust. Drizzle with ganache. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.
 

Recipe adapted from Betty Crocker.

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