Heidis Irish Coffee Cream Pie Recipes

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.

COFFEE CREAM PIE

Steps:

• In the top of a double boiler, combine the sugar, flour and salt; gradually stir in milk until smooth. Cook and stir over boiling water until thickened, about 10 minutes. Stir in coffee granules., Gradually stir a small amount into egg yolks; return all to pan. Cook and stir for 3 minutes. Remove from the heat; add butter and vanilla. Cool for 30 minutes. Pour into crust; chill. , In a bowl, dissolve coffee granules in a small amount of cream. Add sugar, vanilla and remaining cream. Whip until stiff peaks form. Spread over filling; sprinkle with crushed candy bar. Chill.

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.

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 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.

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!

CREAMY COFFEE PIE

Steps:

• Combine 1-1/4 cups crushed cookies and butter. Press onto bottom and up the sides of a 9-in. pie plate. In a large bowl, combine ice cream, marshmallows, chocolate chips and remaining crushed cookies. Spoon into crust. Freeze for 30 minutes. , Spread whipped topping over pie. Drizzle with caramel and hot fudge toppings. Freeze, covered, overnight. May be frozen up to 2 months. Remove from freezer 10-15 minutes before cutting. If desired, serve with additional cookies.

IRISH COFFEE CREAM PIE

Steps:

• Crust: Pre heat oven to 375 F degrees.
• Mix butter and crumbs, press into 9" pie pan, bake until set approx.
• 8 mins.
• Cool completely Filling:Combine all ingredients in a chilled bowl.
• Beat on medium speed until mixture hold peaks.
• Pour into crust and garnish.
• Chill 4 hours or overnight.