Irish Coffee Pie 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:

• 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:

• Place sugar on a plate or shallow bowl. Lightly wet the rim of an Irish coffee glass with a moistened paper towel. Dip the rim in sugar to coat.
• Pour Irish whiskey into the prepared glass. Fill with coffee to within 1/2 inch of top. Add sugar and stir. Top with whipped cream.

Steps:

• Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring constantly. Add sugar and coffee granules; stir until dissolved. Remove from heat; stir in whiskey and vanilla.
• Place ice cream in blender or food processor container; cover. Blend until smooth. With blender running, gradually add gelatine mixture through the feed cap, blending well. Pour into large bowl; let stand 2 to 3 minutes or until mixture mounds slightly when dropped from spoon. Gently stir in the whipped topping.
• Spoon into crust. Refrigerate several hours or until firm. Store leftover pie in refrigerator.

Steps:

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

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:

• 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:

• In a small plate pour 3 tablespoons of sugar in the center.
• In a separate plate pour 1/4 cup of water.
• Take a large wine glass that is fairly sturdy. DO NOT use a thin or expensive glass as it's possible that it could break from the heat.
• Turn wine glass upside down and dip it in the water plate to wet the rim.
• Immediately dip it in the sugar plate to coat the rim of the glass with sugar.
• Set glass upright on countertop.
• Pour a small splash ( about a teaspoon ) of Bacardi 151 into the wine glass.
• Pick up glass and swirl the Bacardi 151 around to coat the inside of the glass. Put the glass down again.
• Light a match in one hand and pick the glass up with the other hand. Carefully tip the glass at a 45 degree angle and bring lit match to the mouth of the glass. It will ignite quickly.
• Turn the glass so that the fire evenly carmellizes the sugar on the rim of the glass. Do this for about 20-30 seconds.
• Put glass down on countertop and cover with a plate to extinguish the flame.
• Pour in 4 liquors and fill the remainder of the glass with coffee up to about a quarter inch from the top.
• Top off with whipped cream.
• Enjoy the best coffee drink that you have ever had!

Steps:

• Heat oven to 350°F Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.
• Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely.
• Stir bourbon into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight). Garnish with sweetened whipped cream, if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
• Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
• Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
• Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
• Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
• Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
• Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

Steps:

• Crust: Pre heat oven to 375 F degrees.
• Mix butter and crumbs, press into 9" pie pan, bake until set approx.
• 8 mins.
• Cool completely Filling:Combine all ingredients in a chilled bowl.
• Beat on medium speed until mixture hold peaks.
• Pour into crust and garnish.
• Chill 4 hours or overnight.

Steps:

• Spread fudge topping onto bottom of pie crust.
• Beat pudding mixes, coffee and milk in medium bowl with whisk 2 min. Stir in half the COOL WHIP; spread over fudge layer in crust.
• Refrigerate 4 hours. Top with remaining COOL WHIP before serving.