Irish Coffee Pie 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:

• Note: There is no need to use fat free pudding.
• Pudding doesn’t contain fat, until you add the milk, and we are using skim.
• Cook pudding with milk, whiskey and instant coffee until mixture begins to bubble and thicken.
• Allow to cool slightly, but not to settle.
• Pour into pie shell and refrigerate.
• Top with whipped topping 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!

PUMPKIN-SPICED IRISH COFFEE

Steps:

• If the pumpkin spice mixture is not warm, heat it in a small saucepan or microwave. In a small saucepan, heat the milk over medium heat, whisking as it heats, until it simmers and becomes foamy, 3 to 4 minutes. (Alternatively, microwave the milk until it's hot and then whisk.) Add the warm pumpkin spice mixture into the warm milk and continue to whisk until frothy.
• To serve, divide the hot coffee and whiskey between two tall heat-resistant glasses or mugs. Divide and stir the pumpkin-milk mixture into the glasses, stirring to keep the foam up, until smooth. Top with whipped cream and a dusting of cinnamon.
• Make the pumpkin mix: In a medium saucepan, whisk together the pumpkin puree, milk, sugar, molasses, pumpkin pie spice and salt. Mix until thoroughly combined. Bring to a simmer over medium heat, stirring, 2 to 3 minutes. If not using immediately, transfer to a storage container and refrigerate for up to 1 week.

ORIGINAL IRISH COFFEE

Steps:

• Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

IRISH COFFEE

Steps:

• In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.

IRISH COFFEE PIE

Steps:

• Heat oven to 350°F Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.
• Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely.
• Stir bourbon into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight). Garnish with sweetened whipped cream, if 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.

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.