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Irish Cream Pie
From Dorothy McNett's recipes 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 raw 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. 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 in microwave for 30 seconds. Whisk in sugar, cornstarch, salt, egg yolks, water, and milk. Cook in microwave on high 2 minutes. Whisk well. Cook another 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.
