A delicious from scratch cream pie using the same ingredients as DIY Irish Cream- perfect for St. Paddy's Day or any day that demands dessert
For the Crust:
8whole graham crackers about 5 ouncesbroken into one inch-ish size pieces
2 tablespoons granulated sugar
5 tablespoons unsalted butter melted
For the Filling:
14 ounce sweetened condensed milk
1 cup heavy or whipping cream
1teaspoonunsweetened cocoa powder
¼ teaspoon salt
2teaspoonsinstant coffee granules or 1/4 cup wholeoptional
4 egg yolks
¼ cup cornstarch
1½ teaspoons vanilla extract
1 tablespoon unsalted butter
For the Whipped Cream Topping:
1½ cups heavy cream chilled
1½ tablespoons granulated sugar
½ teaspoon vanilla extract
Adjust oven rack to lower-middle position and heat oven to 325 degrees.
In food processor, pulse graham crackers and 2 tablespoons of sugar to crumbs, about 15 1 second pulses; then process until powdery, about 5 seconds. Add butter and pulse to combine.
Empty crumbs into 9" glass pie plate; using bottom of ramekin or 1/2 cup dry measuring cup, press crumbs evenly into bottom and up sides of pie plate. Bake until fragrant and medium brown, about 15 minutes, rotating pie shell halfway through baking time if neccessary. Set on wire rack and cool to room temperature.
In a small bowl, combine unsweetened cocoa powder with a tablespoon or two of the heavy cream and stir until no lumps remain
Bring condensed milk, heavy cream, cocoa powder slurry, and salt to simmer over medium-high heat. If you are adding coffee or coffee granules do this now. I use whole coffee beans and strain them out before adding the butter and vanilla.
Whisk yolks and cornstarch in medium bowl until no lumps remain. Temper the yolks with about 1 cup of the hot milk mixture: whisking constantly, gradually add hot milk mixture over egg yolk mixture; whisk well to combine. Then, whisking constantly, gradually add remaining milk mixture to yolk mixture in 3-4 additions; whisk well to combine.
Return mixture to saucepan and cook until thickened and mixture reaches boil, whisking constantly, about 1 minute; filling must boil in order to fully thicken. (Large bubbles should quickly burst on surface when you stop whisking.).
Off heat, whisk in butter, 1 teaspoon of vanilla, and Irish Whiskey until butter is fully incorporated.
Pour hot filling into cooled pie shell and smooth surface with rubber spatula; press plastic wrap directly against surface of filling and refrigerate until firm, at least 3 hours and up to 12 hours.
Just before serving, beat chilled cream, 2 tablespoons sugar, and 1 tsp vanilla with electric mixer until soft peaks form, about 2 minutes.
Top pie with whipped cream and sprinkle with cocoa powder or shaved chocolate.
Cut pie into wedges and serve. Still good the next day but the crust gets softer by the hour.
Makes one 9 inch Pie
Irish Cream Pie with graham cracker crust https://www.recipefiction.com/2019/03/irish-cream-pie-w-graham-cracker-crust.html