Irish Cream Pie

March 13, 2018
|
Created by
6 hours
Serves 8
INGREDIENTS:
  • Crust
  • 4 Harmons toffee cookies, broken into crumbs
  • 4 Tbsp unsalted butter, melted
  • Pie
  • 3 oz Baileys Irish Cream
  • 3 oz Irish whiskey
  • 3/4 cup milk, divided
  • 2 tsp instant espresso powder
  • 2 tsp unsweetened cocoa powder
  • 1 envelope powdered gelatin
  • 3 pasteurized egg whites
  • 1/4 cup sugar
  • 1 cup heavy cream
DIRECTIONS:

Preheat oven to 375°.

In a bowl, combine cookies and butter. Pour into an 8” or 9” pie tin. Press mixture on bottom and sides of tin. Bake until fragrant, about 7 minutes. Let cool completely.

Meanwhile, combine Irish cream, whiskey, and half milk and set aside.

In a small saucepan over medium heat, combine remaining milk, espresso powder, and cocoa and heat until wisps of steam appear. Sprinkle gelatin over mixture and let bloom for 2 minutes. Whisk until dissolved and blended. Transfer to a large bowl to cool, stirring occasionally. Add Irish cream-whiskey mixture and stir to combine.

In a bowl and using a hand mixer, whisk egg whites until soft peaks. Add sugar, tablespoon by tablespoon, until stiff peaks form. Set aside.

In another small bowl, whip cream until firm. Add to egg whites.

In thirds, fold cream-egg white mixture into chocolate mousse mixture until smooth and blended. Pour into cooled crust and refrigerate, for 6 hours or up to overnight.

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