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Oct 242011

Irish Whiskey Pie

Now for a sweet pie this is right up my alley and oh so good!
irish whiskey


1 ¼ cups graham cracker crumbs
¼ cup sugar
½ cup butter, melted
½ cup cold, strong coffee
1 envelope unflavored gelatin
2/3 cup sugar, divided
Dash of salt
3 eggs, separated
6 tbsp Irish Whiskey
¼ cup coffee liqueur
2 cups heavy cream, divided


Combine the crumbs with the 1/4 cup sugar and melted butter and rub together until the crumbs are well coated. Press into the bottom and sides of a 9-inch pie plate. Bake in a 350 degree oven for 4-5 minutes, do not brown. Cool thoroughly. In a saucepan, pour coffee and sprinkle the gelatin over it, add 1/3 cup of the sugar, salt and egg yolks that have been beaten, blend well. On low heat, stir until the gelatin is dissolved and mixture is thickened, do not boil. Remove mixture from the heat and add the Irish Whiskey and coffee liqueur. Chill the mixture until it is cool and starts to thicken. Do not let it jell. Beat the egg whites until stiff, gradually adding the remaining sugar. Fold this into the gelatin mixture. Whip 1 cup of heavy cream and fold into the mixture. Turn into the prepared pie crust and chill for several hours.
When time to serve, whip up the remaining heavy cream with desired amount of sugar and a dash of vanilla, until stiff peaks form and serve atop the pie!!!
Warning, do not drink the whiskey and bake, you might have an accident and kill the pie!

Great for St. Patrick’s Day, enjoy!

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