Wednesday, November 22, 2006

Irish Creme Pie

I’m posting this for a lovely Frenchy friend of mine. This one has become a staple on my Christmas dinner menu. I got it from my very first cookbook. And check out his twin brother, Grasshopper pie. Enjoy!

Irish Crème Pie

1 cookie pie crumb crust (for extra touch use Oreo cookies, discard the filling)
½ cup of milk
30 large marshmallows
1/3 cup Irish Crème
1 cup whip cream (US. Measuring cup 250ml, not Japanese 200ml)

-Melt the marshmallows in the milk in a saucepan till melted. Cool in the fridge till the mixture makes a “mound” when dropped from a spoon.
-Mix the liquor into the marshmallow mixture
- Whip the cream & fold the cream in
- Fill the pie crust & chill

I suggest freezing the pie & then pulling it out about 5-10 min. before serving. Top w/ cream for extra heavy look, mint? Ichigo? Chocolate bark? Or nothing at all

Grasshopper Pie:(don’t ask me why, it’s just mint flavor) add 1/3 c. crème de mente. Top with chocolate shavings or bark. If you’re a choco-mint fan you can add some finely chopped chocolate. Truffles are best as they’re softer & don’t compromise the soft texture of the pie.


Cookie Crumb Crust for good measure:
In case you don't know how. Simply put cookies in a ziplock bag or plastic bag. Roll with a rolling pin or a sturdy mug works till they're crushed fairly fine. You need about 2 c (USA cup) of crumbs for one 9" pie. Melt 1/4 c. butter/margarine & mix into the crumbs press against the bottom & sides of the pie plate. Use the bottom of a spoon or your fingers. Bake in a 200 c (400 f) oven for 10 min or less (till golden brown). If you're using oreo cookies I wouldn't go by the "browning" though.

10 comments:

ambie said...

You HORRIBLE woman, you have a BLOG??!!!
I can't believe I found this...I just read the entire thing. Even the recipes and all I can say is..I miss ya! Our in the kitchen talks are always missed. Tell Mark and El congrats for me.

babylove said...

Hey!! At least comment on the PIE?? I'm sorry! I'm gonna get stoned for this, arn't I?

ambie said...

Did you make that pie for us? If so, maaaaan it was good! And if not, it looks awesome.

VANS family said...

Thank you, thank you! It came at the perfect time! I'm shall attempt to make this pie for Maria's birthday. I'll tell you if it's successful! Love you!

babylove said...

Ves: glad you liked it
Ambie: it must not have been very good if you don't remember it. I did make it for you all. I had to go for a meeting & this was my way of saying thanks for taking care of the monsters.

Nina said...

Irish Creme Pie, ahahah! My favorite! I really like the way u say "thank u," Ali -- always had that way of making me feel richly rewarded! (Thanx 4 the pasta BTW!)

Amanda Rudow said...

Hi Al,

I was thinking of making these pies for New Years (just talking about how you made the grasshopper pie at TNT made Dad's mouth water, btw) and I have a question:

When making the grasshopper pie, do you keep the 1/3 cup irish creme from the original ingredients list, or do you replace it with the creme de mente? Sorry for being thick, I just can't figure it out just by reading...

Merry Belated Christmas by the way!

Babylove said...

Amanda, glad to hear you're still in the kitchen :), yes you'd replace the Irish Cream with Creme de Mint. If you had white chocolate liquor (doubtful, it can be hard to find) then you'd put 1/4 c mint liquor & 2 tbsp white chocolate liquor.

MERRY CHRISTMAS & HAPPY NEW YEAR!!!

Amanda Rudow said...

Ahh, thought so. But now I wish I COULD find chocolate liquor, that sounds absolutely amazing.

Oh yes, Happy New Year too :)

Nina said...

I hv 2 things to say:

1) I finally, for the 1st time ever, made Lemon Meringue Pie, & it was w/ fear & trembling (for Yosh's b'day), but I was so happy & thankful that it came out good! Just thought u might like to know that, so u can share in my joy - or laugh at me, whichever 1 makes u happier. :D

2) Now that I'm inspired about copying down some pie-related recipes, I had a Q: You said about the Oreo cookie crumb crust that u can't go by the "browning" to tell when it's done. So how do u tell? Does it feel a certain way or what?