Irish Whiskey Pie Recipes

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IRISH WHISKEY PIE



Irish Whiskey Pie image

This recipe is from Craig Claiborne, longtime food editor of the New York Times and was contributed to "Bach for More" a 1974 cookbook published to support the Cleveland Orchestra.

Provided by Dan-Amer 1

Categories     Pie

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 (9 inch) graham cracker pie crust
1/2 cup strong coffee, cold
1 (1 1/2 teaspoon) envelope unflavored gelatin
2/3 cup sugar
1/8 teaspoon salt
3 eggs, separated
6 tablespoons Irish whiskey
1/4 cup coffee liqueur (Kahlua, Tia Maria)
2 cups heavy cream

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.

Nutrition Facts : Calories 498.9, Fat 31.4, SaturatedFat 15.8, Cholesterol 160.8, Sodium 257.9, Carbohydrate 40.8, Fiber 0.5, Sugar 31.1, Protein 5.2

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