Irish Coffee Pie is made with a bit of Irish whiskey, lots of coffee ice cream and a chocolate pie crust. We include how to store leftovers, but most likely there won’t be any.
Ingredients
- 2/3 C cold water
- 2 envelopes unflavored gelatin powder
- 2 T sugar
- 2 t instant coffee
- 2 t Irish whiskey
- 1 t vanilla
- 2 C coffee flavored ice cream, softened
- 1-1/2 C whipped topping, thawed
- 1 (6 oz.) prepared chocolate pie crust
- Green mints, coarsely crushed (optional)
Instructions
Sprinkle gelatin into a saucepan of 2/3 cup water. Let sit in the water without disturbing.
Cook for 5 minutes over low heat. Stir constantly until gelatine is dissolved.
Add sugar and coffee. Stir until completely blended.
Remove from the heat and blend in the whisky.
Add vanilla and stir well.
In a blender, cover and blend ice cream until very smooth.
Add gelatin mixture and continue blending until well mixed.
Pour mixture into a bowl. Let it stand until the mixture forms a mound when it’s dropped from a spoon, about 2 minutes.
Fold in whipped topping until completely mixed in.
Evenly spread the mixture into the pie crust.
Cover and refrigerate at least 2 hours or until firm.
Garnish with green mints when ready to serve.
Refrigerate leftovers for up to 2 days.
Serves 8.
Irish Coffee Pie
Ingredients
- 2/3 C cold water
- 2 envelopes unflavored gelatin powder
- 2 T sugar
- 2 t instant coffee
- 2 t Irish whiskey
- 1 t vanilla
- 2 C coffee flavored ice cream softened
- 1-1/2 C whipped topping thawed
- 1 6 oz. prepared chocolate pie crust
- Green mints coarsely crushed (optional)
Instructions
- Sprinkle gelatin into a saucepan of 2/3 cup water. Let sit in the water without disturbing.
- Cook for 5 minutes over low heat. Stir constantly until gelatine is dissolved.
- Add sugar and coffee. Stir until completely blended.
- Remove from the heat and blend in the whisky.
- Add vanilla and stir well.
- In a blender, cover and blend ice cream until very smooth.
- Add gelatin mixture and continue blending until well mixed.
- Pour mixture into a bowl. Let it stand until the mixture forms a mound when it’s dropped from a spoon, about 2 minutes.
- Fold in whipped topping until completely mixed in.
- Evenly spread the mixture into the pie crust.
- Cover and refrigerate at least 2 hours or until firm.
- Garnish with green mints when ready to serve.
- Refrigerate leftovers for up to 2 days.
