Farmers Daughter Irish Whiskey Pie Food

IRISH WHISKEY PIE

Steps:

• Soften the gelatin in the coffee, then add half the sugar, the salt, and the egg yolks.
• Heat this mixture with stirring until the gelatin is dissolved and the mixture has thickened.
• Add the whiskey & liqueur and chill until thickened, but not firm.
• Beat the egg whites until stiff, gradually adding the remaining sugar, then fold into the gelatin mixture.
• Whip one cup of the heavy cream and fold into the mixture.
• Place this mixture into the pie shell and chill for several hours, or overnight.
• Before serving whip the remaining cream and sweeten to taste. Spread over the chilled pie and garnish as desired.

FARMER'S DAUGHTER IRISH WHISKEY PIE

Steps:

• Combine chocolate, hot water, salt and sugar.
• Bring to boil, lower heat and stir until smooth.
• In small bowl, mix egg yolks and milk.
• Stir into chocolate mixture.
• In small saucepan, mix gelatin and water. Let stand 1 minute, then stir over low heat until gelatin is completely dissolved.
• Mix gelatin and whiskey into chocolate mixture.
• Pour into mixing bowl and place over crushed ice until syrupy.
• Beat egg whites until foamy and fold into chocolate mixture.
• Fold in whipped cream and almonds.
• Pour into chilled, baked pie crust and chill 4 hours.
• Garnish with additional whipped cream and sliced almonds.
• Enjoy!

KAHLUA WHITE LEPRECHAUN

Steps:

• Ingredients should read parts and not ounces; make according to your taste.
• Shake well with ice and strain into a rocks or martini glass. Garnish with fresh mint and vanilla bean.

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.