Irish Whiskey Pie Recipe - Cooking Index
Irish Whiskey Pie Recipe - Cooking Index
| 9 | Graham cracker pie crust - (9 to 10) | |
| Baked 4 to 5 minutes | ||
| 1/2 cup | 118ml | Brewed coffee - strong and cold |
| 1 | Gelatin powder | |
| 2/3 cup | 131g / 4.6oz | Sugar - divided |
| 1 | Salt | |
| 3 | Eggs - separated (large) | |
| 6 tablespoons | 90ml | Irish whiskey |
| 1/4 cup | 59ml | Coffee liqueur |
| 2 cups | 474ml | Heavy cream |
Pour coffee into saucepan and sprinkle gelatin over it. Add salt, yolks, and 1/3 cup sugar. Blend thoroughly. Place pan over low heat and stir until gelatin is dissolved and mixture thickens.* Do not boil. Remove from heat and add whiskey and liqueur. Chill in refrigerator until cool and starts to thicken.
DO NOT LET GEL.
Beat egg whites until stiff, gradually adding remaining sugar. Fold into gelatin.
Whip 1 cup of heavy cream and fold into mixture. Turn into pie shell and chill over night.
Before serving whip remaining cream adding sugar to taste. Garnish with whipped cream and serve.
* The mixture has to be watched carefully to prevent scorching. A double boiler can be used, or the microwave. If the microwave is used it must be stopped frequently for the mixture to be stirred.
Source:
Tom Palka and Tom Solomon
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