Non Alcoholic Irish Cream Mousse Pie Recipes

NON-ALCOHOLIC IRISH CREAM LIQUEUR

Steps:

• Put all the ingredients in a large cocktail shaker or jug with a generous handful of ice.
• If using a shaker, shake well until the outside feels cold, then double strain into tumblers. If using a jug, stir well until combined. Serve poured over ice.

IRISH CREAM CHOCOLATE MOUSSE

Steps:

• In a mixing bowl, beat the egg yolks and sugar with an electric mixer set on medium speed until pale, creamy, and starting to thicken, about 5 minutes.
• With clean beaters, whip the cream in a non-plastic bowl on medium speed until fluffy and the cream forms stiff peaks. Use a rubber spatula or wire whisk to fold 1/3 of the yolk mixture into the whipped cream. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining yolk mixture and then the Irish cream liqueur, folding just until incorporated.
• In a microwave-safe bowl, heat the chocolate very gently on low power just until melted; stir to dissolve any lumps. Very gently fold the chocolate into the Irish cream mixture as before, keeping as much fluffy volume as possible. With clean beaters, beat the egg whites on medium-high speed in a non-plastic bowl to stiff peaks; gently fold the egg whites into the chocolate mixture until evenly incorporated. Spoon the mousse into individual dessert cups or glasses, and chill for 4 to 6 hours.

NON ALCOHOLIC IRISH CREAM MOUSSE PIE

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

IRISH CRèME MOUSSECARPONE PIE

Steps:

• Preheat oven to 325F. Chop pretzels in blender or doubled zip lock bag until very small particles then place into pie plate. Add in brown sugar and melted butter and blend together then press crumb mixture evenly into pie plate. Place into oven and bake for 6 minutes, then remove from oven and set aside.
• While crust is baking, melt the chocolate until smooth and creamy, make sure not to get any water into the chocolate or it will seize up and get lumpy.
• Blend vanilla and Irish whiskey into mascarpone, mix until incorporated, and then gradually add in melted chocolate and whisk together until smooth. If you can't do it by hand then use a hand mixer on low speed until mixture is smooth.
• Spread the mixture into the still warm pie crust. Press lightly into the plate; this allows the mixture to flow into the crust to bind it to the filling.
• Sprinkle the ½ cup of chocolate chips onto the top of the pie and place into a fridge and allow hardening for at least 1-2 hours. Slice and serve with whipped topping and enjoy.