Best 5 Irish Coffee Pie W Chocolate Ganache Recipes

IRISH COFFEE PIE

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.

IRISH COFFEE PIE

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.

IRISH COFFEE ICE CREAM PIE WITH WHISKEY GANACHE

Steps:

• Take ice cream out of freezer and set on counter to soften (but don't let it melt!).
• Make ganache: Place chocolate chips in a medium bowl. In a small saucepan, bring heavy cream, butter, and espresso powder just up to a simmer over medium high heat. Do not boil. Pour cream mixture over chocolate chips and let set for 1 minute before stirring until chocolate is completely melted. Stir in whiskey. Set aside to cool.
• Next, prepare the crust.
• In a food processor, blend the chocolate sandwich cookies until the texture resembles coarse meal or crumbs. You don't want any large pieces. Add the melted butter and blend until well combined.
• Spray a 9- or 10-inch pie pan with non-stick cooking spray and press the crumb mixture into the bottom and up the sides of the pan evenly. Place the crust in the freezer and let chill for at least 10 minutes before filling.
• Fill crust with softened ice cream - it should be roughly even with the top of the crust. Smooth out so it is flat. Place in freezer and freeze until nearly solid. Once it has hardened, pour the ganache over the ice cream and freeze again until about 15-20 minutes prior to serving. At that time, remove from freezer to let soften slightly before slicing with a hot knife.

IRISH COFFEE PIE

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.

IRISH COFFEE CREAM PIE

Steps:

• Crust: Pre heat oven to 375 F degrees.
• Mix butter and crumbs, press into 9" pie pan, bake until set approx.
• 8 mins.
• Cool completely Filling:Combine all ingredients in a chilled bowl.
• Beat on medium speed until mixture hold peaks.
• Pour into crust and garnish.
• Chill 4 hours or overnight.