St. Patrick's Day and Irish Cream
Irish Cream and St.Patrick's Day go together like Homemade Eggnog and Christmas. It's just meant to be. Even though I'm Irish, I'm not one for Irish Whiskey. In fact, I can't stand the stuff. It's just too strong for my liking. So, if I have a drink on St. Patrick's Day, it's going to be Irish Cream. What I didn't know, was that Baileys is made with Irish Whiskey. Because it's blended with cream, chocolate, vanilla and sugar, I don't taste the whiskey. So make that a double for me!
Baileys hasn't been around forever like I thought. It hit the shelves in 1974 as the first Irish Cream on the market. There are so many Irish Cream choices today and I think I've tried all of them. WOW! We were married in 1974...Even better! Make that a triple for me. On the rocks please!
WAIT! Stop the press! I want to remind everyone to put your --->>> email address in that little box to the right. That way, you'll never miss one of my posts. Besides, I'm very anal about numbers and statistics. I count cards too!
Now, Let's Talk Pie!
For years I made a pie that's so rich, you can only eat one piece. OK, so my hubby can eat two, but that's because I only make it once a year! You can make it in my Flaky Pie Crust or a Graham Cracker Crust. If you want to skip the crust altogether, just pipe it into pretty parfait glasses and drizzle a bit of Baileys over the top. It doesn't matter which way you serve it, just make it for St. Patrick's Day!
Irish Cream Mousse is made with raw egg whites, so it is very important that you use perfectly fresh eggs, with no cracks. Make sure to keep the finished pie refrigerated too. Use a good quality white chocolate like Callebaut or Ghirardelli's. There is a difference. Chocolate chips are easier to work with, but shaved or chopped white chocolate bars can also be used. This recipe is for two pies. Hey, if you're going to go through the trouble to make one pie, you may as well make two. Trust me, you're going to be glad you did!
WHITE CHOCOLATE BAILEYS IRISH CREAM MOUSSE PIE
Makes two ~ 10 inch pies
Graham Cracker Crust:
- 2 1/2 cups Graham Cracker Crumbs, ground
- 2 Tbsps Sugar
- 8 Tbsps Butter or Margarine, melted
- Preheat oven to 350 degrees.
- Grind graham crackers in a food processor or crush very fine with a rolling pin.
- Mix crust ingredients and press crumbs all the way up to the top of the pans.
- Bake crusts for 10-12 minutes or until light golden. Let cool completely.
Irish Cream Mousse Filling:
- 2 3/4 cups White Chocolate, melted with
- 1/2 cup Baileys Irish Cream
- 1 cup Egg Whites
- 1/2 cup sugar
- 2 cups Heavy Whipping Cream
Sweetened Whipped Cream Topping:
- 2 cups Heavy Whipping Cream
- 1/2 cup Powdered Sugar, sifted
- 1 tsp Vanilla
- White Chocolate curls for garnish, optional
- Melt chocolate and Irish Cream in a metal bowl over hot water. Make sure no water touches the chocolate or it will seize up. Use a spatula to blend well and keep from burning. Remove from heat, you can always rewarm it later.
- Using a high speed mixer, whip egg whites until soft peaks form. Add sugar 2 Tbsp at a time and beat until stiff peaks hold their shape. Remove to a large bowl and set aside.
- Whip 2 cups heavy cream until stiff.
- Gently fold egg whites and whipped cream together.
- With a large spatula, fold white chocolate and Irish Cream into eggs and whipped cream. Do not over mix.
- Pile into baked pie crusts. Chill while the whipped cream topping is being made.
- Whip 2 cups heavy whipping cream until soft peaks form.
- Add powdered sugar and vanilla and whip until stiff.
- Spoon into pastry bag fitted with large star tip and pipe onto pie using a swirling motion.
- Decorate with white chocolate curls.
- Refrigerate at least 4 hours before serving.
(photos by clarita,morguefile and doctor_bob,morguefile)