Description
A rich, fluffy, no-bake pie infused with the flavors of Irish coffee—espresso, whiskey, and creamy marshmallow filling in a graham cracker crust.
Ingredients
Ice Bath:
- Water, cold
- Ice
Pie:
- ½ cup half and half
- 2 ½ teaspoons instant espresso powder
- 5 cups large marshmallows (about 8 ounces)
- 1 tablespoon whiskey
- 8 ounces whipped topping, thawed (1 container)
- 9 inch graham cracker crust
- Whipped cream, optional topping
- Unsweetened cocoa powder, optional topping
Instructions
1. Add cold water and ice to a large, shallow bowl or baking dish. Transfer to the freezer until ready to use.
2. In a small bowl, combine the half and half and espresso powder. Stir until the espresso powder is fully dissolved.
3. In a medium saucepan over low heat, add the marshmallows and the half and half mixture. Stir constantly until the marshmallows have completely melted, about 10 minutes. Remove from heat.
4. Remove the ice bath from the freezer and place the saucepan into the ice bath. Stir the marshmallow mixture continuously until it cools to room temperature.
5. Add the whiskey to the cooled mixture and stir until well combined. Remove the saucepan from the ice bath.
6. Fold in the whipped topping gently until the mixture is smooth and fully combined.
7. Transfer the filling into the graham cracker crust. Cover and refrigerate for at least 4 hours or overnight until set.
8. Before serving, decorate with whipped cream and a dusting of cocoa powder, if desired. Serve cold.
Notes
*The calories listed are an approximation based on a serving size of 1 slice (1/10 of the pie). Actual calories may vary.
*For best texture, allow the pie to chill fully before serving.
*Store in the refrigerator for up to 3 days.
*Photos courtesy of Alicia Jeanne Photography.