Best 11 Irish Coffee Chiffon Pie Recipes

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Indulge in the delightful world of Irish coffee chiffon pie, a symphony of flavors and textures that will tantalize your taste buds. This classic dessert, rooted in the culinary traditions of Ireland, captivates with its unique combination of coffee-infused richness and delicate chiffon filling, all enveloped in a flaky, golden crust. With its captivating aroma and irresistible taste, Irish coffee chiffon pie promises an extraordinary dessert experience, whether you're celebrating a special occasion or simply craving a moment of pure indulgence.

Check out the recipes below so you can choose the best recipe for yourself!

IRISH COFFEE PIE



Irish Coffee Pie image

Even though we aren't Irish, my mom made this pie for my dad every St. Patrick's Day. -Holly Nauroth, Fruita, Colorado

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 4 servings.

Number Of Ingredients 9

2/3 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
4 ounces cream cheese, softened
1/4 cup sugar
1/4 cup water
1 tablespoon whiskey, optional
2 teaspoons instant coffee granules
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • Combine the cracker crumbs, sugar and butter; press onto the bottom and up the sides of a greased 7-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack., In a small bowl, beat the cream cheese and sugar until smooth. Combine the water, whiskey if desired and coffee granules; beat into cream cheese mixture until smooth. Fold in whipped topping. , Spoon into crust. Cover and refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 448 calories, Fat 26g fat (19g saturated fat), Cholesterol 46mg cholesterol, Sodium 209mg sodium, Carbohydrate 43g carbohydrate (29g sugars, Fiber 0 fiber), Protein 3g protein.

IRISH COFFEE PIE



Irish Coffee Pie image

Bring the luck of the Irish into your home with this Irish coffee-flavored pie.

Provided by Land O'Lakes

Categories     Cream     Refrigerated     Pie     Coffee     Dessert     Pie     Dessert     Pie     Dessert

Yield 8 servings

Number Of Ingredients 15

Crust
1/2 cup graham cracker crumbs
1/3 cup all-purpose flour
1/4 cup Land O Lakes® Butter melted
2 tablespoons firmly packed brown sugar
Filling
3 1/4 cups (6 1/2 ounces) marshmallows
1/4 cup milk
2 tablespoons sugar
2 teaspoons instant coffee granules
2 tablespoons bourbon or whiskey *
1 1/2 cups Land O Lakes® Heavy Whipping Cream whipped
Garnish
Land O Lakes® Heavy Whipping Cream sweetened, whipped, if desired
Chocolate covered espresso beans, if desired

Steps:

  • Heat oven to 350°F.
  • Combine all crust ingredients in bowl. Press onto bottom and up sides of 9-inch pie pan. Bake 7-10 minutes or until lightly browned. Cool completely.
  • Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, 10-12 minutes or until marshmallows are melted. Pour into large bowl; cool completely.
  • Stir bourbon into cooled marshmallow mixture; gently fold in whipped cream. Pour into cooled crust. Refrigerate 4 hours or overnight until set. Garnish with sweetened whipped cream and espresso beans, if desired.

Nutrition Facts : Calories 360 calories, Fat 26 grams, SaturatedFat grams, Transfat grams, Cholesterol 90 milligrams, Sodium 130 milligrams, Carbohydrate 32 grams, Fiber 0 grams, Sugar grams, Protein 3 grams

IRISH COFFEE PIE



Irish Coffee Pie image

Coffee ice cream, whipped topping and gelatin flavored with Irish whiskey and coffee are blended and chilled in a cookie crust for a luscious pie.

Provided by My Food and Family

Categories     Home

Time 3h20m

Yield Makes 8 servings.

Number Of Ingredients 9

2 env. KNOX Unflavored Gelatine
2/3 cup cold water
2 Tbsp. sugar
2 tsp. MAXWELL HOUSE Instant Coffee
2 tsp. Irish whiskey
1 tsp. vanilla
1 pt. (2 cups) coffee ice cream, softened
1-1/2 cups thawed COOL WHIP Whipped Topping
1 chocolate cookie crumb crust (6 oz.)

Steps:

  • Sprinkle gelatine over cold water in small saucepan; let stand 1 minute. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring constantly. Add sugar and coffee granules; stir until dissolved. Remove from heat; stir in whiskey and vanilla.
  • Place ice cream in blender or food processor container; cover. Blend until smooth. With blender running, gradually add gelatine mixture through the feed cap, blending well. Pour into large bowl; let stand 2 to 3 minutes or until mixture mounds slightly when dropped from spoon. Gently stir in the whipped topping.
  • Spoon into crust. Refrigerate several hours or until firm. Store leftover pie in refrigerator.

Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 15 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

LEMON CURD CHIFFON PIE



Lemon Curd Chiffon Pie image

This pie is a showstopper. It's very refreshing and tart. I get frequent requests to make it. Normally I am a chocolate lover, but this pie makes me forget about chocolate. -Callie Palen-Lowrie, Louisville, Colorado

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 24

9 whole graham crackers, broken into large pieces
1/2 cup chopped pecans
3 tablespoons sugar
1/4 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons butter, melted
FILLING:
1-1/2 cups heavy whipping cream
3 tablespoons sugar
3 teaspoons vanilla extract
1 jar (11 ounces) lemon curd
1 package (8 ounces) cream cheese, softened
1 tablespoon grated lemon zest
1-1/2 teaspoons unflavored gelatin
1/3 cup lemon juice
1 tablespoon limoncello
BERRY SAUCE:
1/2 pint fresh raspberries
1/2 pint fresh blueberries
1/2 pint fresh strawberries
1/4 cup sugar
1 tablespoon seedless raspberry jam
1 tablespoon lemon juice
1 tablespoon raspberry liqueur

Steps:

  • Place the graham crackers, pecans, sugar, vanilla and salt in a food processor; cover and pulse until mixture resembles fine crumbs. Add the butter; process until blended. , Press crumb mixture onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake at 350° for 10-12 minutes or until light golden brown. Cool completely on a wire rack., In a small bowl, combine the cream, sugar and vanilla. Beat until stiff peaks form; set aside. In a large bowl, beat the lemon curd, cream cheese and lemon zest until blended; set aside. , Sprinkle gelatin over lemon juice; let stand for 1 minute. Microwave on high for 20 seconds. Stir and let stand for 1 minute or until gelatin is completely dissolved. Stir in limoncello. Gradually beat into lemon curd mixture until well blended. Fold in whipped cream; pour into the crust. Refrigerate for 3 hours or until set., In a small saucepan over medium heat, combine the berries, sugar and jam. Cook and stir for 3-5 minutes or until fruit is softened. In a blender, cover and process berry mixture for 1-2 minutes or until blended. Strain, reserving juice. Discard seeds. , Return juice to the saucepan; cook for 15-18 minutes or until reduced to desired consistency, stirring occasionally. Stir in lemon juice and raspberry liqueur. Chill for 1 hour. Garnish servings with sauce.

Nutrition Facts :

IRISH COFFEE PIE



Irish Coffee Pie image

DELIGHTFULLY YUMMY, yes, TRUE! E-A-S-Y P-E-A-S-Y to make! (As they would say in Oz!) too! You too can be IRISH for the day, MANY people have asked for this recipe! What can I say?

Provided by mickeydownunder

Categories     Pie

Time 45m

Yield 10-12 serving(s)

Number Of Ingredients 12

2 packages unflavored gelatin
1/3 cup sugar
3 egg yolks
2 cups strong brewed coffee
1 9 in.baked pastry shell
1 pint coffee ice cream
1/3 cup Irish whiskey
3 egg whites
2 tablespoons sugar
1 cup heavy cream
2 -4 tablespoons sugar
1/2 teaspoon vanilla

Steps:

  • In saucepan, stir unflavored gelatin with 1/3 Cup of Sugar.
  • In bowl, BEAT egg yolks, blend with Coffee and stir into Saucepan.
  • Cook, stirring until gelatin is dissolved and mixture is slightly thickened.
  • Remove from heat and blend in Ice Cream and Whiskey.
  • Chill until mixture will mound on a spoon.
  • In bowl, BEAT Egg Whites until foamy.
  • Gradually BEAT in 2 Tablespoons of Sugar until STIFF.
  • Fold into gelatin mixture and pour into Pie Shell.
  • Chill until set.
  • Garnish slightly with Whipped Cream.
  • Enjoy!

IRISH COFFEE PIE



Irish Coffee Pie image

Very rich, so I only serve this at parties, but it is a show stopper. It only takes minutes to prepare but your guests will be talking about it for weeks.Hands-on time: 15 minutesTotal chill time: 4 hoursServes 8

Provided by Food Network Canada

Categories     bake,chocolate,dessert,easter,eggs and dairy,Fall,North American,Party Favourites,st patrick's day,thanksgiving

Number Of Ingredients 9

1 box of chocolate wafers
1 cup finely ground hazelnuts
12 Tbsp unsalted butter, melted
1 (3.5 oz) package instant vanilla whipped dessert mix NOT PUDDING!
2 tsp instant coffee powder
½ cup cold milk
⅓ cup water
3 Tbsp Irish whiskey
½ cup heavy cream

Steps:

  • Use an 8″ fluted tart pan with a removable bottom for this crust. Break up the wafers and crush them in a food processor until they are the consistency of coarse flour. Add the ground nuts and pulse until they are well blended.
  • Pour the melted butter into the mixture and toss until all the butter has been evenly absorbed.
  • Press the mixture into the tart pan, pressing it firmly up the sides so that it will hold its shape when you remove the tart pan.
  • In a small bowl, combine mix and coffee powder. Add milk and beat at high speed for one minute.
  • Blend in water and whiskey at high speed for two minutes and set aside.
  • In a separate bowl, whip cream until it forms stiff peaks (about 3 minutes or so) and then fold into filling mixture.
  • Pour into cooled pie shell and chill in refrigerator for 3-4 hours.
  • Top with additional whipped cream and chocolate shavings.

EASY COFFEE CHIFFON PIE



Easy Coffee Chiffon Pie image

Double-strength brewed coffee is mellowed with eggs, sugar and gelatin to make this easy, rich and creamy chiffon pie.

Provided by My Food and Family

Categories     Dairy

Time 4h50m

Yield 8 servings

Number Of Ingredients 7

1 Tbsp. KNOX Unflavored Gelatine
1/2 cup brewed strong MAXWELL HOUSE Colombian Supreme Coffee, chilled
4 eggs, separated
1 cup sugar, divided
3/4 cup brewed strong MAXWELL HOUSE Colombian Supreme Coffee
1 Tbsp. lemon juice
1 ready-to-use graham cracker crumb crust (6 oz.)

Steps:

  • Sprinkle gelatine over 1/2 cup chilled coffee in bowl; let stand 5 min. or until softened.
  • Whisk egg yolks, 1/2 cup sugar and 3/4 cup coffee in top of double boiler. Cook and stir over hot water until thickened. Stir in gelatine mixture and lemon juice. Pour mixture into large bowl; refrigerate 20 min. or until thickened, stirring after 10 min.
  • Beat egg whites in large bowl with mixer on high speed until foamy. Gradually add remaining sugar, beating until stiff peaks form. Gently stir into coffee mixture. Spoon into crust.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 250, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 95 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

IRISH COFFEE PIE



Irish Coffee Pie image

Make and share this Irish Coffee Pie recipe from Food.com.

Provided by Felix4067

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

1 ready made chocolate wafer pie crust
2 packages chocolate pudding
3 cups skim milk
1/4 cup Irish whiskey (preferably Jamesons)
2 tablespoons instant coffee
1 (8 ounce) container fat-free whipped topping

Steps:

  • Note: There is no need to use fat free pudding.
  • Pudding doesn’t contain fat, until you add the milk, and we are using skim.
  • Cook pudding with milk, whiskey and instant coffee until mixture begins to bubble and thicken.
  • Allow to cool slightly, but not to settle.
  • Pour into pie shell and refrigerate.
  • Top with whipped topping before serving.

Nutrition Facts : Calories 240.3, Fat 10.3, SaturatedFat 2.8, Cholesterol 6.7, Sodium 262.4, Carbohydrate 27.7, Fiber 0.5, Sugar 10.7, Protein 6

TOFFEE CHIFFON PIE



Toffee Chiffon Pie image

My aunt used to make this years ago and it's so good!

Provided by GINGER P

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time P1DT50m

Yield 8

Number Of Ingredients 11

1 (.25 ounce) package unflavored gelatin
¼ cup water
2 cups whole milk
⅛ teaspoon salt
⅓ cup white sugar
2 egg yolks, lightly beaten
2 egg whites
½ teaspoon vanilla extract
¾ cup toffee baking bits
1 (9 inch) prepared graham cracker crust
2 tablespoons crushed toffee candy

Steps:

  • Sprinkle gelatin over water and set aside for 5 minutes to soften.
  • Combine milk, salt, and 4 tablespoons sugar (reserve remaining sugar). Stir until dissolved. Whisk in beaten egg yolks, and heat custard in a double boiler until thickened, stirring constantly.
  • Add gelatin and stir until dissolved. Remove from heat and allow to cool to room temperature. Stir in vanilla and toffee chunks.
  • In a clean bowl, whip egg whites until stiff peaks form, adding the remainder of the sugar. Fold into custard.
  • Pour filling into pie shell. Chill in refrigerator for at least 4 hours or overnight.
  • Sprinkle top with toffee bits before serving.

Nutrition Facts : Calories 386.2 calories, Carbohydrate 45.7 g, Cholesterol 78.6 mg, Fat 20.1 g, Fiber 0.4 g, Protein 5.5 g, SaturatedFat 8.4 g, Sodium 376.8 mg, Sugar 22.7 g

IRISH COFFEE CAKE



Irish Coffee Cake image

A really good and tasty Irish coffee cake.

Provided by Natalia

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 2h40m

Yield 12

Number Of Ingredients 17

2 ¼ cups all-purpose flour
1 ½ cups white sugar
2 ¼ teaspoons baking powder
½ teaspoon salt
3 (1 ounce) squares unsweetened chocolate
3 eggs
1 ⅔ cups whipping cream, chilled
2 teaspoons vanilla extract
½ cup Irish whiskey
3 tablespoons instant coffee granules
2 tablespoons white sugar
2 tablespoons Irish whiskey
1 tablespoon instant coffee granules
⅔ cup butter, softened
2 teaspoons vanilla extract
2 ⅔ cups powdered sugar
1 (6 ounce) package semisweet chocolate chips

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
  • Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
  • Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
  • Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
  • Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
  • Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
  • Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
  • Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
  • Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

Nutrition Facts : Calories 657.4 calories, Carbohydrate 85.4 g, Cholesterol 113.3 mg, Fat 31.7 g, Fiber 2.6 g, Protein 6.2 g, SaturatedFat 19.2 g, Sodium 293.3 mg, Sugar 62.4 g

IRISH COFFEE CHIFFON PIE



IRISH COFFEE CHIFFON PIE image

Categories     Coffee     Dessert

Number Of Ingredients 13

Crust:
8 cinnamon graham cracker boards, finely crushed (about 1-2/3 cups)
6 tablespoons unsalted butter, melted
2 tablespoons sugar
Filling:
2/3 cup sugar
4 egg yolks
1 envelope unflavored gelatin
1/8 teaspoon salt
1/3 cup Baileys with a Hint of Coffee
2 tablespoons powdered egg whites mixed with 6 tablespoons warm water
1 cup heavy cream
Cocoa powder and chocolate-covered coffee beans, to garnish (optional)

Steps:

  • 1. Heat oven to 325 degrees F. Crust: 2. In a medium-size bowl, stir together graham cracker crumbs, butter and sugar until moistened. Press into the bottom and up side of 9-inch tart pan with removable bottom. Bake at 325 degrees for 15 minutes, until lightly browned. Remove from oven and cool completely. Filling: 3. In small saucepan, stir together 1/3 cup of the sugar, 1/2 cup water, egg yolks, gelatin and salt. Heat over medium-low heat, stirring, until slightly thickened and temperature registers 160 degrees on an instant-read thermometer, about 5 minutes. Strain into a large glass or plastic bowl and stir in Baileys. 4. Beat egg white mixture until soft peaks form. Gradually beat in remaining 1/3 cup sugar until the peaks are stiff. In medium-size bowl, beat the heavy cream to form soft peaks, and refrigerate. 5. Place bowl of egg yolk mixture in large bowl of ice water. Stir occasionally until mixture mounds slightly, 8 to 10 minutes. 6. Fold beaten whites into yolk mixture. Fold in whipped cream until no streaks of white remain. Spoon into crust; cover. Refrigerate for at least 2 hours. Garnish with cocoa power and chocolate- covered coffee beans, if desired. Makes 8 servings.

Tips:

  • Use high-quality coffee. The flavor of the coffee will shine through in the pie, so it's important to use a coffee that you enjoy drinking.
  • Brew the coffee strong. This will help to ensure that the coffee flavor comes through in the pie.
  • Let the coffee cool completely before using it in the pie. This will help to prevent the pie from curdling.
  • Use fresh whipping cream. Fresh whipping cream will give the pie a rich and creamy texture.
  • Chill the pie before serving. This will help the pie to set and make it easier to slice.

Conclusion:

Irish coffee chiffon pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich coffee flavor, creamy texture, and light and airy filling, this pie is sure to be a hit with everyone who tries it.

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