(for the crust)
32 chocolate wafer cookies
4 T unsalted butter, melted
1/4 t salt
(for the filling)
1/2 cup water
1 envelope unflavored gelatin
2/3 cup sugar, divided
1/4 t salt
3 large eggs, separated
1/2 cup Irish cream liqueur
(for the topping)
1 cup heavy cream
1 T sugar
confetti (optional)
[how to make]
(for the crust)
*Preheat the oven to 350 degrees.
*Pulse the chocolate wafers in a food processor until finely ground (you should have about 1 1/2 cups).
*Add the melted butter and salt, and pulse until the crumbs are moistened.
*Press the crumbs into the bottom and u the sides of a 9" pie plate.
*Bake the crust until set, about 10 minutes. Cool completely on a wire rack.
(for the filling)
*Put the water in a medium saucepan and sprinkle the gelatin over it.
*Allow it to soften for 5 minutes, and then stir in 1/3 cup of the sugar, the salt, and the egg yolks.
*Cook over low heat, stirring constantly until the mixture thickens.(Do not boil.)
*Remove the saucepan from the heat and stir in the Irish cream liqueur.
*Transfer the mixture to a large bowl and refrigerate 20 to 30 minutes.
*Meanwhile, in a large bowl heat the egg whites with an electric mixer until foamy.
*Add the remaining 1/3 cup sugar and beat until stiff peaks form.
*Carefully fold the egg white mixture into the Irish cream liqueur mixture until just incorporated.
(for the topping)
*Beat the cream in a large bowl with an electric mixer until it holds soft peaks.
*Carefully fold the whipped cream into the Irish cream liqueur mixture.
*Pour the filling into the cooled pie crust and chill for at least 4 hours and up to overnight before serving.
-makes 8-
Note: This recipe came from "The Boozy Baker" by Lucy Baker.
Labels: Irish Cream Pie recipe, pie recipe, St. Patrick's Day dessert recipe
