Irish Cream Pie

 

3/4

cup plus 2 tablespoons Gold Medal® all-purpose flour

1/2

cup butter or margarine, softened

1/4

cup powdered sugar

1/4

cup finely chopped pecans or walnuts

2

tablespoons unsweetened baking cocoa

1/2

cup milk

32

large marshmallows

1/3

cup Irish cream liqueur

1 1/2

cups whipping cream

Grated semisweet baking chocolate, if desired

• 1 Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
• 2 In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
• 3 In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.