Irish Cream Pie Recipe

See Also: Desserts · Pies and Tarts

Irish Cream Pie

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

3/4 cup unbleached all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon fine sea salt
1/3 cup unsalted butter, cut into chunks
3-4 tablespoons very cold water

1/4 cup unsalted butter
3/4 cup brown sugar
1/3 cup cornstarch
1/2 teaspoon fine sea salt
3 egg yolks, slightly beaten
1 cup water
1 2/3 cup whole milk
1 tablespoon Irish Cream Liqueur, or vanilla will do

heavy whipping cream
Irish Cream Liqueur, if desired

For the crust: Preheat oven to 400 degrees. In food processor with steel chopping blade in place, process flours and salt to blend. Add butter chunks and water and process only until it wants to form a ball. Gather the dough and gently shape into a ball. Cover and set aside. In meantime, flour a pastry cloth and rolling pin. Roll the dough into a circle to fit a 9 inch pie pan. Lift into the pan, and gently fit the dough into the pan, being careful not to stretch the dough. Prick with a fork all over the crust. Line pie crust with pie weights. Bake 15 minutes, or until crust is done and is nicely browned. It may take 5-6 minutes more. Remove pie weights and set aside to cool. In batter bowl, melt butter on high for 30 seconds. Whisk in brown sugar, cornstarch, salt, egg yolks, water, and whole milk. Microwave on high 2 minutes. Whisk well. Microwave 2 minutes, whisk, and repeat until mixture has thickened. Whisk in Irish Cream or vanilla. Pour into baked pie crust. Chill several hours. To garnish, whip cream and add 1-2 tablespoon Irish Cream if desired. Pipe onto top of chilled pie.

Recipe created 2001-03-13.