Irish Whiskey Pie

Ready in : 45 mins

Irish Whiskey Pie might be just the dessert you are searching for. For 77 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 10. Watching your figure? This lacto ovo vegetarian recipe has 387 calories, 8g of protein, and 13g of fat per serving. This recipe from Foodista has 2 fans. Head to the store and pick up butter, salt, brown sugar, and a few other things to make it today. st. patrick day will be even more special with this recipe. This recipe is typical of European cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 36%, which is rather bad. Similar recipes include Irish Whiskey Soda Bread with Irish Whiskey Butter, Irish Whiskey Brownie Pie, and Irish Apple Cake with Irish Whiskey Caramel Sauce.

Diets

LACTO OVO VEGETARIAN

Ingredients

condensed milk

0.5 cup

cornstarch

0.25 cup

egg yolks

5

brown sugar

1 cup

homogenized milk

2 cups

pastry flour

2.5 cups

salt

10 servings

butter

6 tbsp

vodka

0.25 cup

water

0.25 cup

irish whiskey

1 oz

Cooking in Steps

1
For the crust:Sift flour and salt together into a large bowl.Using a food processor, a pastry blender or two knives and a good amount of patience, cut the butter into the flour.

butter

all purpose flour

salt

food processor

blender

bowl
2
Add water and vodka stirring after each addition until the dough comes together.Form into a ball and cut it in half.Flatten each half into a disc, wrap them in wax paper and refrigerate for at least half an hour before baking.You will only need one half for this recipe, so feel free to freeze the other half for future pie emergencies.When ready to bake, preheat oven to 375

dough

vodka

water

wrap

wax paper

oven
3
Place pastry on a well-floured surface and using a well-floured rolling pin, roll out the pastry to fit a 9-inch pie plate.

roll

rolling pin
4
Place pastry into the pie plate and trim and crimp the edges.Prick the dough several times with a fork.Wrap tin foil around the pastry and fill the center with pie weights or dried beans.

dried beans

dough

wrap

aluminum foil
5
Place in the center of the oven and bake for 25 minutes.

oven
6
Remove weights and tin foil and bake for an additional nine minutes or until golden brown.

oven

aluminum foil
7
Remove from the oven and let cool.For the Filling:In a medium sized bowl whisk together condensed milk, cornstarch and salt.

sweetened condensed milk

corn starch

salt

whisk

bowl

oven
8
Add egg yolks one at a time, whisking until combined after each addition. Set aside.In a medium sized saucepan melt butter over moderate heat.

egg yolk

butter

whisk

sauce pan
9
Add brown sugar and allow to bubble slightly.Slowly whisk in milk.

brown sugar

milk

whisk
10
Add egg mixture slowly, whisking constantly.Bring back to a boil while whisking the mixture.Once the mixture is boiling, let it cook while stirring for approximately one minute or until thick.

egg

whisk
11
Remove from heat and stir in whiskey.

whiskey
12
Pour into a cooled pie shell and cover with plastic wrap.

pie crust

wrap

plastic wrap
13
Place in the fridge and let set for four hours.You may serve the pie with whipped cream if you wish, but I find it so rich that I like to eat it au naturale.

whipped cream

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Irish Whiskey Pie

Diets

LACTO OVO VEGETARIAN

Ingredients

condensed milk

0.5 cup

cornstarch

0.25 cup

egg yolks

5

brown sugar

1 cup

homogenized milk

2 cups

pastry flour

2.5 cups

salt

10 servings

butter

6 tbsp

vodka

0.25 cup

water

0.25 cup

irish whiskey

1 oz

Cooking in Steps

1 For the crust:Sift flour and salt together into a large bowl.Using a food processor, a pastry blender or two knives and a good amount of patience, cut the butter into the flour.

butter

all purpose flour

salt

dough

vodka

water

wrap

3 Place pastry on a well-floured surface and using a well-floured rolling pin, roll out the pastry to fit a 9-inch pie plate.

roll

4 Place pastry into the pie plate and trim and crimp the edges.Prick the dough several times with a fork.Wrap tin foil around the pastry and fill the center with pie weights or dried beans.

dried beans

dough

wrap

5 Place in the center of the oven and bake for 25 minutes.

6 Remove weights and tin foil and bake for an additional nine minutes or until golden brown.

7 Remove from the oven and let cool.For the Filling:In a medium sized bowl whisk together condensed milk, cornstarch and salt.

sweetened condensed milk

corn starch

salt

8 Add egg yolks one at a time, whisking until combined after each addition. Set aside.In a medium sized saucepan melt butter over moderate heat.

egg yolk

butter

9 Add brown sugar and allow to bubble slightly.Slowly whisk in milk.

brown sugar

milk

10 Add egg mixture slowly, whisking constantly.Bring back to a boil while whisking the mixture.Once the mixture is boiling, let it cook while stirring for approximately one minute or until thick.

egg

11 Remove from heat and stir in whiskey.

whiskey

12 Pour into a cooled pie shell and cover with plastic wrap.

pie crust

wrap

13 Place in the fridge and let set for four hours.You may serve the pie with whipped cream if you wish, but I find it so rich that I like to eat it au naturale.

whipped cream

Nutrition ?

Similar Recipes

Peppermint Hot Chocolate Cupcakes

Dulce De Leche Brownies

Vanilla Coconut Snowball Cupcakes

Tuscan White Bean Soup with Olive Oil and Rosemary

Pumpkin soup with wine

1
For the crust:Sift flour and salt together into a large bowl.Using a food processor, a pastry blender or two knives and a good amount of patience, cut the butter into the flour.

3
Place pastry on a well-floured surface and using a well-floured rolling pin, roll out the pastry to fit a 9-inch pie plate.

4
Place pastry into the pie plate and trim and crimp the edges.Prick the dough several times with a fork.Wrap tin foil around the pastry and fill the center with pie weights or dried beans.

5
Place in the center of the oven and bake for 25 minutes.

6
Remove weights and tin foil and bake for an additional nine minutes or until golden brown.

7
Remove from the oven and let cool.For the Filling:In a medium sized bowl whisk together condensed milk, cornstarch and salt.

8
Add egg yolks one at a time, whisking until combined after each addition. Set aside.In a medium sized saucepan melt butter over moderate heat.

9
Add brown sugar and allow to bubble slightly.Slowly whisk in milk.

10
Add egg mixture slowly, whisking constantly.Bring back to a boil while whisking the mixture.Once the mixture is boiling, let it cook while stirring for approximately one minute or until thick.

11
Remove from heat and stir in whiskey.

12
Pour into a cooled pie shell and cover with plastic wrap.

13
Place in the fridge and let set for four hours.You may serve the pie with whipped cream if you wish, but I find it so rich that I like to eat it au naturale.