Irish Coffee Ice Cream Pie With Whiskey Ganache Food

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.

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!

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.

IRISH COFFEE PIE

Steps:

• Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring constantly. Add sugar and coffee granules; stir until dissolved. Remove from heat; stir in whiskey and vanilla.
• Place ice cream in blender or food processor container; cover. Blend until smooth. With blender running, gradually add gelatine mixture through the feed cap, blending well. Pour into large bowl; let stand 2 to 3 minutes or until mixture mounds slightly when dropped from spoon. Gently stir in the whipped topping.
• Spoon into crust. Refrigerate several hours or until firm. Store leftover pie in refrigerator.

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.