Irish Cream Pie

 

(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.