Easy Irish Coffee Pie (Print Version)
# Ingredients:
→ Crust and Topping
01 -
1 graham cracker pie shell, 23 cm
02 -
A bit of cocoa powder, unsweetened, to sprinkle on top if you want
03 -
Whipped cream for decorating, if you’re into it
→ Filling
04 -
225 grams thawed whipped topping
05 -
1 tablespoon Irish whiskey
06 -
2.5 teaspoons instant espresso powder
07 -
5 cups jumbo marshmallows (about 225 grams)
08 -
120 ml half and half
→ Ice Bath
09 -
As many ice cubes as you need
10 -
Cold water, enough to cover
# Instructions:
01 -
Take your pie out cold from the fridge, pile on some whipped cream, and shake a bit of cocoa over the top if you feel like it. Slice and dig in.
02 -
Scrape the filling into your ready-made graham crust. Cover the whole thing and let it chill in the fridge at least 4 hours, or let it sit overnight so it gets nice and firm.
03 -
Take the marshmallow mix and gently mix in all that thawed whipped topping until it’s totally blended and smooth.
04 -
Splash the Irish whiskey into the cooled marshmallow mix and stir it real good. Once it’s evenly mixed, lift your pan out of the ice bath.
05 -
Grab the pan of melted marshmallows and place it right into the ice bath. Keep stirring the goo until it doesn’t feel warm anymore.
06 -
Pop the marshmallows with your espresso-cream blend into a saucepan over low flame. Stir constantly till everything’s melted smooth, about 10 minutes, then turn off the heat.
07 -
Mix the instant espresso with the half and half in a small bowl. Give it a good stir so all the powder disappears.
08 -
Splash cold water into a wide shallow bowl (or baking dish), throw in lots of ice, and slide the whole thing in the freezer until you need it.
# Notes:
01 -
Let the marshmallow cream cool all the way before tossing in the whipped topping, or you’ll lose the fluffy texture.
02 -
Keep leftovers covered and chill in the fridge for up to 3 days.