Irish Cream Pie

A chocolate pat-in-the-pan pie crust makes easy work of this special edition chocolate-plus pie! MORE+ LESS-

By Betty Crocker Kitchens

Updated August 14, 2006

Ingredients

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

tablespoons unsweetened baking cocoa

1/2

cup milk

large marshmallows

1/3

cup Irish cream liqueur

1 1/2

cups whipping cream

Grated semisweet baking chocolate, if desired

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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.

Top pie slices with chocolate curls for a restaurant-fancy finish.
No liqueur in your house? Use 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract (or 1/3 cup Irish cream-flavored nondairy liquid creamer) for the liqueur.