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Irish Cream Pie
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Prep Time:
25 minutes
Total Time:
5 hours 30 minutes
Indulge in a decadent chocolate pie with a simple-to-make chocolate pat-in-the-pan crust. Try this irresistible Irish Cream Pie for a guaranteed crowd-pleaser!
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
  • 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
Instructions:
  • Preheat the oven to 400°F. Combine all crust ingredients in a medium bowl until a soft dough forms. Press the dough firmly and evenly onto the bottom and sides of an ungreased 9-inch glass pie plate. Bake for 12 to 15 minutes, or until lightly browned. Allow the crust to cool completely on a cooling rack for about 30 minutes.
  • In a 3-quart saucepan, warm milk and marshmallows over gentle heat, stirring continuously until marshmallows are fully melted. Chill for approximately 20 minutes, stirring occasionally until the mixture slightly piles when spooned. If the mixture thickens too much, simply place the saucepan in a bowl of warm water and stir until it reaches the desired consistency. Slowly mix in the liqueur.
  • In a chilled medium bowl, whip the cream with an electric mixer until stiff peaks form. Gently fold in the marshmallow mixture. Spread the filling into the pie crust and top with grated chocolate. Chill until set for at least 4 hours, but no more than 48 hours. Keep refrigerated before serving.

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