Irish Whiskey Pie Recipes

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.

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!

Steps:

• Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
• In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
• In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
• Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
• Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
• Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
• Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Grease 12 muffin cups.
• Stir together flour, baking powder, salt, and sugar in a bowl.
• Mix Irish cream liqueur and Irish whiskey in a 1-cup measure.
• Pour milk into same measuring cup for a total of 8 fluid ounces.
• Whisk together egg, milk mixture, and butter in a bowl.
• Gently stir liquid ingredients into dry ingredients until just moistened. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

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.