IRISH CREAM PIE
A chocolate pat-in-the-pan pie crust makes easy work of this special edition chocolate-plus pie!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5h30m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 450, Carbohydrate 43 g, Cholesterol 80 mg, Fiber 1 g, Protein 4 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 110 mg
IRISH CREAM PUMPKIN PIE
This uses Irish Cream Liquer - storebought (like Bailey's brand), or Homemade (like CC's). Very rich and just a little different for your holiday dessert!
Provided by Sher Bird
Categories Pies
Time 1h5m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 Deg. F.
- 2. Beat eggs and pumpkin in a medium bowl, until creamy. Beat in the brown sugar and cinnamon. Add cream and Irish Cream Liquer and beat until completely combined and creamy.
- 3. Pur mixture into your pie crust. Bake for 45 to 60 minutes, until a toothpick inserted in center comes out clean. *** If crust gets too brown during baking, you may cover the pie crust edges with some aluminum foil.
- 4. Remove from oven and let cool. Serve at room temp. or slightly chilled. Top with whipped topping (** You may whisk a little Irish Cream Liquer into the whipped topping as well). Enjoy!
PUMPKIN SPICE MARTINI
A fun, delicious cocktail for your next holiday gathering. A good friend shared this great idea!
Provided by Shecan2cook
Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Pour the vanilla flavored vodka, Irish cream liqueur, and pumpkin flavored liqueur into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a sprinkle of ground cinnamon and ground nutmeg to serve.
Nutrition Facts : Calories 427.3 calories, Carbohydrate 40.7 g, Cholesterol 0 mg, Fat 0.6 g, Fiber 0.7 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 13 mg, Sugar 36.2 g
THANKSGIVING IRISH CREAM PUMPKIN PIE
I don't think, upon tasting it, that you'd shout, "Oh, there's Bailey's in this pie!" But it's certainly a different take on pumpkin pie, and some delicious! Posted on IrishCentral.com, taken from Celebrations.com.
Provided by lecole54
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Place flour, powdered sugar, and butter in a food processor and pulse until mixture resembles a coarse meal. Beat together 1 egg and water. Add to flour and process until mixture forms a ball. Form a flat disk from the dough. Cover with plastic wrap and chill for 1 hour.
- Roll out dough into a 12-inch circle on a heavily floured surface. Transfer dough circle to a 10-inch pie tin. Trim and crimp the edges of the dough. Cover with plastic wrap and chill until ready to use.
- Preheat oven to 350F (175C). Beat pumpkin and remaining eggs in a medium bowl creamy. Beat in brown sugar and cinnamon until smooth. Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into piecrust.
- Bake for 40-50 minutes or until a knife inserted off-center comes out clean. Remove from oven and cool to room temperature.
- Cut into wedges and serve. Store for up to 3 days covered in the refrigerator.
- Note: If pie crust edges become too brown during baking, cover with aluminum foil.
Nutrition Facts : Calories 348.1, Fat 16.9, SaturatedFat 9.7, Cholesterol 149, Sodium 50.7, Carbohydrate 43.8, Fiber 0.8, Sugar 24.1, Protein 6.2
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