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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Yields one 9-inch pie
Note: This recipe requires a 9x3-inch springform pan.
Pretzel crust
2 1/2 cups (200g) pretzel crumbs
1/2 cup (114g) unsalted butter, melted
1 1/2 tablespoons brown sugar
Fillings and toppings
3 cups (24oz.) heavy whipping cream
1/3 cup (67g) granulated sugar
1 teaspoon vanilla extract
50 large marshmallows (360g), divided
1/2 cup (120 ml) Irish cream liqueur, divided
4 ounces semisweet baking chocolate, melted
10 mini pretzel twists (optional)
Make the crust: Combine the crust ingredients in a large bowl. Mix well making sure that all the crumbs are well coated with butter. Press evenly into the bottom of an unlined 9-inch springform pan. Tamp the crumbs down tight with a flat-bottomed tumbler. Refrigerate until firm.
Whip the cream in the bowl of an electric mixer and gradually add the granulated sugar. Add the vanilla. Whip until stiff peaks form; set aside.
Filling layer one: Microwave 25 (178g) of the large marshmallows in a large heatproof bowl for 45 seconds or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. Stir in 1/4 cup Irish cream liqueur. Add the 4 ounces of melted semisweet chocolate and fold together. Add 2 cups (1/3 portion) of the whipped heavy cream and fold through. When the mixture is consistently cocoa-colored, pour it on top of the crust in the springform pan. Place in the freezer and chill for 30 minutes.
Filling layer two: Microwave the remaining 25 (178g) large marshmallows in a large heatproof bowl for 45 seconds or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. Stir in 1/4 cup Irish cream liqueur. Add 2 cups (1/3 portion) of the whipped heavy cream and fold through. When the mixture is consistently light tan colored, pour it on top of the chocolate layer in the springform pan. Place in the freezer to chill for 30 minutes.
Spoon the remaining 1/3 portion of whipped cream on top of the Irish cream layer, and swirl with a spatula. Refrigerate until the pie is well set, about 1 1/2 hours. The pie should be firm and will not jiggle in the center when it is set. Place pretzel twists around the top edge of the pie, if using. Run a thin knife around the edge of the pan and remove the spring form collar. Slice and serve. Store the pie loosely covered in plastic wrap in the refrigerator.
Note: You'll need a 9x3-inch spring form pan for this recipe, and all the layers will fill the pan to the brim. If you have a regular 9x3-inch cake pan then you can use it instead. Just line it with plastic wrap that overhangs all sides so you can remove the pie by pulling it out by the plastic wrap.
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Layered Irish Cream Pretzel Pie
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Yields one 9-inch pie
Note: This recipe requires a 9x3-inch springform pan.
Pretzel crust
2 1/2 cups (200g) pretzel crumbs
1/2 cup (114g) unsalted butter, melted
1 1/2 tablespoons brown sugar
Fillings and toppings
3 cups (24oz.) heavy whipping cream
1/3 cup (67g) granulated sugar
1 teaspoon vanilla extract
50 large marshmallows (360g), divided
1/2 cup (120 ml) Irish cream liqueur, divided
4 ounces semisweet baking chocolate, melted
10 mini pretzel twists (optional)
Make the crust: Combine the crust ingredients in a large bowl. Mix well making sure that all the crumbs are well coated with butter. Press evenly into the bottom of an unlined 9-inch springform pan. Tamp the crumbs down tight with a flat-bottomed tumbler. Refrigerate until firm.
Whip the cream in the bowl of an electric mixer and gradually add the granulated sugar. Add the vanilla. Whip until stiff peaks form; set aside.
Filling layer one: Microwave 25 (178g) of the large marshmallows in a large heatproof bowl for 45 seconds or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. Stir in 1/4 cup Irish cream liqueur. Add the 4 ounces of melted semisweet chocolate and fold together. Add 2 cups (1/3 portion) of the whipped heavy cream and fold through. When the mixture is consistently cocoa-colored, pour it on top of the crust in the springform pan. Place in the freezer and chill for 30 minutes.
Filling layer two: Microwave the remaining 25 (178g) large marshmallows in a large heatproof bowl for 45 seconds or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. Stir in 1/4 cup Irish cream liqueur. Add 2 cups (1/3 portion) of the whipped heavy cream and fold through. When the mixture is consistently light tan colored, pour it on top of the chocolate layer in the springform pan. Place in the freezer to chill for 30 minutes.
Spoon the remaining 1/3 portion of whipped cream on top of the Irish cream layer, and swirl with a spatula. Refrigerate until the pie is well set, about 1 1/2 hours. The pie should be firm and will not jiggle in the center when it is set. Place pretzel twists around the top edge of the pie, if using. Run a thin knife around the edge of the pan and remove the spring form collar. Slice and serve. Store the pie loosely covered in plastic wrap in the refrigerator.
Note: You'll need a 9x3-inch spring form pan for this recipe, and all the layers will fill the pan to the brim. If you have a regular 9x3-inch cake pan then you can use it instead. Just line it with plastic wrap that overhangs all sides so you can remove the pie by pulling it out by the plastic wrap.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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