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Category: pies and tarts
Prep Time: Cook Time: Total Time:
Serves/Makes: 8
Difficulty: 2
Prep Time: 25 minutes
Refrigerator Time: 3 hours to overnight
Preheat oven to 450 degrees.
Ingredients:
1 Pillsbury refrigerated pie crust
8 ounces 60% chocolate chopped
2 1/2 cups heavy cream
1 stick unsalted very soft butter
1/4 cup strong brewed coffee
2 t vanilla
1/4 cup plus 2/3 cup powdered sugar
1 cup mascarpone at room temperature
1 cup Bailey's Irish Cream
1 9 1/2 inch false bottom tart pan or 1 9 inch deep dish pie pan.
Directions:
Press pie crust into tart pan or pie dish. Dock very well with fork, bottom and sides. Place parchment paper in pan and fill with dried beans. For the metal tart pan bake for 9 - 11 minutes until golden brown. For glass pie dish bake for 10 - 12 minutes or until golden brown. Because this is a refrigerator pie it is important that the crust not shrink down the sides of the pan. Remove from oven and set aside to cool.
While pie crust is baking place 1 inch of water in a sauce pan and bring to boil, reduce to simmer. Place glass bowl over water without touching the water. Add chopped chocolate, 1/2 cup heavy cream, 4 T butter, 1 t vanilla and brewed coffee. Gently stir until chocolate is melted and mixture is incorporated and creamy. Stir in 1/4 cup powdered sugar and remove from heat.
Spread about 1 1/2 cups of the chocolate mixture on the bottom of the pie crust and freeze about 18 minutes.
While chocolate is freezing, in a large bowl whip 2 cups heavy cream and 1 cup Irish Cream until incorporated. Add 2/3 cup powdered sugar, the very soft mascarpone, the other 4 T very soft butter and 1 t vanilla and whip until stiff.
Remove pie crust from freezer and spoon all of the cream mixture over the hardened chocolate. Spread with spatula. Put rest of chocolate mixture into a pastry bag with a writing tip or snip off end to make a small hole. Bring bag about 6 inches over the top of the pie and gently squeeze, moving the bag back and forth over the width of the pie creating a pretty design.
Refrigerate pie at least 3 hours or better overnight.
Before serving, run your knife under hot water to make a clean slice.
Cooks Notes: Knowing St. Patricks Day was coming I couldn't wait to submit this pie. I love Irish Cream in hot chocolate and coffee and knew it would rock a desert too. While the cream part of this pie is good enough to dive into, make sure your fork goes all the way down to enjoy the decadent chocolate layer as well. It is a match made in heaven. Happy St. Patrick's Day to all!
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Irish Dream Pie
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Category: pies and tarts
Prep Time: Cook Time: Total Time:
Serves/Makes: 8
Difficulty: 2
Prep Time: 25 minutes
Refrigerator Time: 3 hours to overnight
Preheat oven to 450 degrees.
Ingredients:
1 Pillsbury refrigerated pie crust
8 ounces 60% chocolate chopped
2 1/2 cups heavy cream
1 stick unsalted very soft butter
1/4 cup strong brewed coffee
2 t vanilla
1/4 cup plus 2/3 cup powdered sugar
1 cup mascarpone at room temperature
1 cup Bailey's Irish Cream
1 9 1/2 inch false bottom tart pan or 1 9 inch deep dish pie pan.
Directions:
Press pie crust into tart pan or pie dish. Dock very well with fork, bottom and sides. Place parchment paper in pan and fill with dried beans. For the metal tart pan bake for 9 - 11 minutes until golden brown. For glass pie dish bake for 10 - 12 minutes or until golden brown. Because this is a refrigerator pie it is important that the crust not shrink down the sides of the pan. Remove from oven and set aside to cool.
While pie crust is baking place 1 inch of water in a sauce pan and bring to boil, reduce to simmer. Place glass bowl over water without touching the water. Add chopped chocolate, 1/2 cup heavy cream, 4 T butter, 1 t vanilla and brewed coffee. Gently stir until chocolate is melted and mixture is incorporated and creamy. Stir in 1/4 cup powdered sugar and remove from heat.
Spread about 1 1/2 cups of the chocolate mixture on the bottom of the pie crust and freeze about 18 minutes.
While chocolate is freezing, in a large bowl whip 2 cups heavy cream and 1 cup Irish Cream until incorporated. Add 2/3 cup powdered sugar, the very soft mascarpone, the other 4 T very soft butter and 1 t vanilla and whip until stiff.
Remove pie crust from freezer and spoon all of the cream mixture over the hardened chocolate. Spread with spatula. Put rest of chocolate mixture into a pastry bag with a writing tip or snip off end to make a small hole. Bring bag about 6 inches over the top of the pie and gently squeeze, moving the bag back and forth over the width of the pie creating a pretty design.
Refrigerate pie at least 3 hours or better overnight.
Before serving, run your knife under hot water to make a clean slice.
Cooks Notes: Knowing St. Patricks Day was coming I couldn't wait to submit this pie. I love Irish Cream in hot chocolate and coffee and knew it would rock a desert too. While the cream part of this pie is good enough to dive into, make sure your fork goes all the way down to enjoy the decadent chocolate layer as well. It is a match made in heaven. Happy St. Patrick's Day to all!
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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