Irish Coffee Pie W Recipes

Steps:

• Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping. , Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Steps:

• Combine the hot water and brown sugar in a mug. Stir together until the brown sugar is melted. Stir in the whiskey and espresso. Top with several dollops of the whipped cream. Serve immediately with a spoon.
• Add the heavy cream, sugar, vanilla and lemon zest to a stand mixer fitted with the whisk attachment. Whip just until soft peaks form.

Steps:

• Pour hot brewed coffee into a mug. Stir in Irish Cream.

Steps:

• In a coffee mug, combine Irish cream and Irish whiskey. Fill mug with coffee. Top with a dab of whipped cream and a dash of nutmeg.

Steps:

• In saucepan, stir unflavored gelatin with 1/3 Cup of Sugar.
• In bowl, BEAT egg yolks, blend with Coffee and stir into Saucepan.
• Cook, stirring until gelatin is dissolved and mixture is slightly thickened.
• Remove from heat and blend in Ice Cream and Whiskey.
• Chill until mixture will mound on a spoon.
• In bowl, BEAT Egg Whites until foamy.
• Gradually BEAT in 2 Tablespoons of Sugar until STIFF.
• Fold into gelatin mixture and pour into Pie Shell.
• Chill until set.
• Garnish slightly with Whipped Cream.
• Enjoy!

Steps:

• Note: There is no need to use fat free pudding.
• Pudding doesn’t contain fat, until you add the milk, and we are using skim.
• Cook pudding with milk, whiskey and instant coffee until mixture begins to bubble and thicken.
• Allow to cool slightly, but not to settle.
• Pour into pie shell and refrigerate.
• Top with whipped topping before serving.

Steps:

• Crust Directions:.
• Put all dry ingredients to pie crust in 9-inch pie pan. Mix oil and milk together, and pour over flour mix. Mix with fingers just til all moist. Press into pan. Poke w' fork on bottoms and sides and bake at 350°F 8-10 minutes.
• Pie Directions:.
• Sprinkle Gelatin and coffee over the water in small saucepan. Heat til gelatin dissolves, stirring constantly. Remove from heat and let cool some.
• In mixing bowl, mix cream cheese, sugar, salt, and vanilla til fluffy.
• Beat in warm gelatin mix gradually (VERY IMPORTANT TO DO IT GRADUALLY AND CONTINUOUSLY OR IT WILL BE LUMPY) Chill until thickened.
• Beat with beaters to soften some, add cool whip and beat til mixed well and fluffy.
• Put about half the mix into backed pie shell, making a dipped area to hold the berries.
• Add drained raspberries, top with remaining coffee filling. Chill about 2 hours before serving.

Steps:

• Divide coffee and liqueur among 4 mugs; stir. If desired, top with whipped cream and chocolate shavings.