IRISH WHISKEY PIE
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
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
FARMER'S DAUGHTER IRISH WHISKEY PIE
A recipe I've had since 1971 from the now-closed Farmer's Daughter Restaurant in Orland Park, IL, courtesy of Chef O'Halloran,
Provided by Mareesme
Categories Dessert
Time 4h30m
Yield 1 pie
Number Of Ingredients 12
Steps:
- Combine chocolate, hot water, salt and sugar.
- Bring to boil, lower heat and stir until smooth.
- In small bowl, mix egg yolks and milk.
- Stir into chocolate mixture.
- In small saucepan, mix gelatin and water. Let stand 1 minute, then stir over low heat until gelatin is completely dissolved.
- Mix gelatin and whiskey into chocolate mixture.
- Pour into mixing bowl and place over crushed ice until syrupy.
- Beat egg whites until foamy and fold into chocolate mixture.
- Fold in whipped cream and almonds.
- Pour into chilled, baked pie crust and chill 4 hours.
- Garnish with additional whipped cream and sliced almonds.
- Enjoy!
Nutrition Facts : Calories 3201.7, Fat 231.5, SaturatedFat 98.3, Cholesterol 1084.3, Sodium 1699, Carbohydrate 224.7, Fiber 24.4, Sugar 104.7, Protein 55.7
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