Irish Whiskey Pie

Irish Whiskey Pie could be just the lacto ovo vegetarian recipe you've been looking for. For 77 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 471 calories, 8g of protein, and 13g of fat each. Not a lot of people made this recipe, and 2 would say it hit the spot. A mixture of butter, cornstarch, pastry flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for st. patrick day. It is brought to you by Foodista. It is an inexpensive recipe for fans of European food. From preparation to the plate, this recipe takes roughly 45 minutes. It works well as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. Similar recipes include Irish Whiskey Soda Bread with Irish Whiskey Butter, Irish Apple Cake with Irish Whiskey Caramel Sauce, and ‘Irish Coffee’ Cake with Irish Whiskey.

Servings: 10

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. For the crust:
2. Sift flour and salt together into a large bowl.
3. Using a food processor, a pastry blender or two knives and a good amount of patience, cut the butter into the flour.
4. Add water and vodka stirring after each addition until the dough comes together.
5. Form into a ball and cut it in half.
6. Flatten each half into a disc, wrap them in wax paper and refrigerate for at least half an hour before baking.
7. You will only need one half for this recipe, so feel free to freeze the other half for future pie emergencies.
8. When ready to bake, preheat oven to 375
9. 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.
10. Place pastry into the pie plate and trim and crimp the edges.
11. Prick the dough several times with a fork.
12. Wrap tin foil around the pastry and fill the center with pie weights or dried beans.
13. Place in the center of the oven and bake for 25 minutes.
14. Remove weights and tin foil and bake for an additional nine minutes or until golden brown.
15. Remove from the oven and let cool.
16. For the Filling:
17. In a medium sized bowl whisk together condensed milk, cornstarch and salt.
18. Add egg yolks one at a time, whisking until combined after each addition. Set aside.
19. In a medium sized saucepan melt butter over moderate heat.
20. Add brown sugar and allow to bubble slightly.
21. Slowly whisk in milk.
22. Add egg mixture slowly, whisking constantly.
23. Bring back to a boil while whisking the mixture.
24. Once the mixture is boiling, let it cook while stirring for approximately one minute or until thick.
25. Remove from heat and stir in whiskey.
26. Pour into a cooled pie shell and cover with plastic wrap.
27. Place in the fridge and let set for four hours.
28. 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.

 

Step by step:

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.

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

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.

Nutrition Information:

covered percent of daily need