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Irish Cream Pie

Irish Cream Pie recipeMakes 8 servings

Prep Time: 25 min.
Baking Time: 12 to 15 min.
Cooling Time: 5 hrs.

Ingredients:

  • Chocolate Pat-in-Pan Pie Crust
  • Filling
    •    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

Directions:

Preheat oven to 400F.

1) In medium bowl, mix crust ingredients (flour, butter or margarine, powdered sugar, pecans or walnuts, and cocoa) until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate.

2) Place in oven and bake for 12 to 15 minutes or until light brown.

3) Cool completely on cooling rack, about 30 minutes.

4) In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted.

5) 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.

6) 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.

7) Sprinkle with grated chocolate. Cover and refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

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