A great way to end an evening. A chilled luscious and creamy dessert made with Irish cream liqueur.
Chilled Irish Cream Pie
3/4 cup flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1/4 cup finely chopped pecans
2 tablespoons baking cocoa
1/2 cup milk
32 large marshmallows
1/2 cup Irish cream liqueur
1-1/2 cups heavy whipping cream
Preheat oven to 400°F.
Combine all crust ingredients in a medium bowl; mix until soft dough forms. Press evenly in bottom and up side of 9-inch pie pan. Bake at 400°F. for 15 minutes or until light brown. Cool completely.
For filling, heat milk and marshmallows in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted. Refrigerate 20 minutes, stirring occasionally, until mixture mounds slightly on spoon. Gradually stir in liqueur.
Beat whipping cream in medium bowl until soft peaks form. Fold marshmallow mixture into whipped cream. Spoon and spread in cooled crust. Refrigerate 4 hours. Garnish with chocolate shavings if desired. Store covered in refrigerator.
NOTE: This pie should be served within 48 hours.