IRISH CREAM MACADAMIA NUT PIE
You would be crazy not to try this!
Provided by Jenn Hall
Categories Desserts Pies Custard and Cream Pie Recipes
Time 2h
Yield 8
Number Of Ingredients 9
Steps:
- Cream together eggs, salt, sugar, and butter or margarine. Blend in corn syrup and liqueur. Stir in chocolate chips and nuts. Pour filling into pie shell.
- Bake in a preheated 300 degrees F (150 degrees C) oven for 1 1/2 hours, or until browned. Cool.
Nutrition Facts : Calories 1006.9 calories, Carbohydrate 106.1 g, Cholesterol 162 mg, Fat 61.7 g, Fiber 5.4 g, Protein 9.3 g, SaturatedFat 22.8 g, Sodium 751 mg, Sugar 68.9 g
BAILEY'S IRISH CREAM AND MACADAMIA NUT PIE
I have no idea where I got this recipe, but it is always a hit and it's super easy. Update: Recently I decided to bring this to a party and wanted it to be more like finger food, so I used a biscuit cutter to make little pie shells and tucked them gently into a mini-muffin tin (using a fork to poke the bottom), then I placed 4 chocolate chips in each one and poured the rest of the mix over them until nearly full. They were a HUGE hit!
Provided by Erin K. Brown
Categories Pie
Time 1h45m
Yield 2 pies, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 300 degrees.
- With an electric mixer, cream together sugar, butter, and salt.
- Add the eggs and mix well.
- Add the corn syrup and bailey's and mix well again.
- Stir in the chocolate chips and nuts by hand.
- Pour into unbaked pie shells and bake for 90 minutes or until a knife inserted in the center comes out clean.
IRISH COFFEE CREAM PIE
"When Irish Eyes are Smiling" was the title of the menu for this gourmet club dinner. And smile they did when they tasted this refrigerator pie.
Provided by Lorac
Categories Pie
Time 4h8m
Yield 8 serving(s)
Number Of Ingredients 10
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
Enjoy the luck o' the Irish-no matter what your background is! Treat yourself to this Irish cream-flavored coffee and vanilla pudding cream pie.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 5 mg, Sodium 510 mg, Carbohydrate 53 g, Fiber 0 g, Sugar 36 g, Protein 4 g
HEIDI'S IRISH COFFEE CREAM PIE
Victoria's restaurant (Randolph, VT), which calls itself 'A Turn of the Century Restaurant,' prepares a cream pie that has the flavor of Irish whiskey and coffee.
Provided by Vicki Butts (lazyme)
Categories Pies
Time 20m
Number Of Ingredients 12
Steps:
- 1. For crust. Preheat oven to 375F.
- 2. Combine crumbs and butter in small bowl.
- 3. Press into 9-inch pie plate.
- 4. Bake until set, about 8 minutes.
- 5. Cool completely.
- 6. For filling; Dissolve coffee in water.
- 7. Combine all ingredients except garnish and beat on medium speed until mixture holds peaks.
- 8. Pour all but 1/2 cup into crust, spreading evenly.
- 9. Spoon remaining filling into pastry bag fitted with rosette tip and pipe frill around rim.
- 10. Garnish with shaved chocolate.
- 11. Chill thoroughly, 4 hours or overnight.
- 12. Serve chilled.
BAILEY'S IRISH CREAM PIE
Make and share this Bailey's Irish Cream Pie recipe from Food.com.
Provided by GingerlyJ
Categories Cheesecake
Time 1h12m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350 degrees.
- combine cookie crumbs, butter and 3 tablespoons bailey's in a medium bowl.
- press evenly on bottom and up sides of 9 inch pie plate.
- bake 3 minutes.
- beat cream cheese, milk and remaining bailey's in a large bowl.
- add pudding mix beat until well blended and then add cool whip.
- spoon unto prepared crust and chill for 1-2 hours or until firm.
- just before serving garnish with additional whipped topping that is tinted green with food coloring and/ or chocalote curls.
Nutrition Facts : Calories 265.1, Fat 12.6, SaturatedFat 8.7, Cholesterol 23.8, Sodium 77.9, Carbohydrate 5.1, Sugar 4.8, Protein 1.2
IRISH CREAM CHOCOLATE MOUSSE PIE
You must try this! My family waits all year for me to make this for St. Pattie's Day. It's Oh So Rich and yummy. I use Bailey's because I think it's the best, but I imagine it would work with other Irish Creams as well.
Provided by Chef PotPie
Categories Pie
Time 20m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In saucepan, sprinkle gelatine over milk. Let stand about 1 minute, then stir over low heat until gelatine is dissolved, about 5 minutes.
- Add chocolate and continue cooking, stirring constantly until chocolate is melted, then stir in vanilla.
- Remove from heat and stir occasionally, adding Bailey's about 5 minutes after removal from heat.
- When mixture forms mounds when dropped from a spoon, fold in whipped topping and turn into crust.
- Garnish with whipped topping and shaved chocolate curls if desired. Chill at least 4 hours before serving.
Nutrition Facts : Calories 365.6, Fat 22.3, SaturatedFat 12.1, Cholesterol 16.9, Sodium 185.5, Carbohydrate 35.6, Fiber 1.6, Sugar 25.3, Protein 4.4
BAILEYS IRISH CREAM MOUSSE PIE
A hit on St. Patricks Day!! Erin Go Bragh!!
Provided by Cari Blowers
Categories Puddings
Number Of Ingredients 7
Steps:
- 1. Beat egg yolks thoroughly. Add salt and Baileys, stir
- 2. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff.
- 3. Combine egg/Baileys mixture, egg whites, and 2/3 of Cool-Whip, using a folding motion. Fold in 3/4 cup of the chopped nuts. Scrape into a baked pie shell. Cover with remaining Cool-Whip. Sprinkle with remaining chopped nuts and chocolate shavings.
- 4. Chill for at least 4 hours before serving.
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!
NON ALCOHOLIC IRISH CREAM MOUSSE PIE
i wanted the taste of Irish cream without the alcohol
Provided by David Henson
Categories Pies
Number Of Ingredients 10
Steps:
- 1. Mix crust ingredients together and press mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes at 350 degrees. Cool completely.
- 2. Melt chocolate and Irish Cream in a metal bowl over hot water. Make sure no water touches the chocolate or it will seize up. Use a spatula to blend well and keep from burning. Remove from heat.
- 3. Using a mixer, whip egg whites until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff peaks hold their shape. Set aside.
- 4. Whip 1 cup heavy cream until stiff. Gently fold egg and whipped cream together. With a large spatula, fold white chocolate mixture into egg white mixture. Do not over mix. Spoon into cooled pie crust and chill
EASY TRIPLE-LAYER IRISH CREAM PUDDING PIE
There are three tasty layers in this easy pie. Layer 1: Chocolate with almonds. Layer 2: Pudding mix and Irish cream liqueur. Layer 3: Whipped topping.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 10 servings
Number Of Ingredients 8
Steps:
- Mix chocolate and condensed milk until blended; spread onto bottom of crust. Sprinkle with nuts. Refrigerate until ready to use.
- Beat pudding mixes, milk and liqueur in large bowl with whisk 2 min. (Pudding will be thick.) Spread 1-1/2 cups pudding over ingredients in crust. Stir half the COOL WHIP into remaining pudding; spread over pudding layer in crust. Cover with remaining COOL WHIP; sprinkle with remaining nuts.
- Refrigerate 3 hours or until firm.
Nutrition Facts : Calories 350, Fat 16 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 10 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
BAILEY'S IRISH CREAM MOUSSE PIE
Make and share this Bailey's Irish Cream Mousse Pie recipe from Food.com.
Provided by Millereg
Categories Pie
Time 5h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Beat egg yolks until they are lemon-colored, then add the salt and Bailey's.
- Cook in top of double boiler until yolk mixture thickens, and then allow to cool.
- Beat egg whites until stiff.
- Combine egg/Bailey's mixture, egg whites, and 2/3 of the Cool Whip, using a folding motion.
- Fold in ¾ cup of the nuts.
- Scrape the mixture into a baked pie shell, and cover with the remaining whipped topping.
- Sprinkle with the remaining nuts and chocolate shavings.
- Freeze for 4 hours, but no more than 8.
Nutrition Facts : Calories 457.4, Fat 34.8, SaturatedFat 11.5, Cholesterol 185.7, Sodium 173.3, Carbohydrate 18.3, Fiber 2, Sugar 14.5, Protein 10.7
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
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