Irish
Cream Pie
3/4 cup unbleached all purpose flour
1/4 cup whole wheat flour
1/2 teaspoon fine sea salt
1/3 cup unsalted butter, cut into chunks
3-4 tablespoons very cold water
1/4 cup unsalted butter
3/4 cup brown sugar
1/3 cup cornstarch
1/2 teaspoon fine sea salt
3 egg yolks, slightly beaten
1 cup water
1 2/3 cup whole milk
1 tablespoon Irish Cream Liqueur, or vanilla will do
heavy whipping cream
Irish Cream Liqueur, if desired
For the crust: Preheat oven to 400 degrees. In food processor with
steel chopping blade in place, process flours and salt first to
blend. Add butter chunks and water and process only until it wants
to form a ball. Gather the dough and gently shape into a ball. Cover
and set aside. In meantime, flour a pastry cloth and rolling pin.
Roll the dough into a circle to fit a 9 inch pie pan. Lift into the
pan, and gently fit the dough into the pan, being careful not to
stretch the dough. Prick with a fork all over the crust. Line pie
crust with pie weights. Bake 15 minutes, or until crust is done and
is nicely browned. It may take 5-6 minutes more. Remove pie weights
and set aside to cool. In batter bowl, melt butter on high for 30
seconds. Whisk in brown sugar, cornstarch, salt, egg yolks, water,
and whole milk. Microwave on high 2 minutes. Whisk well. Microwave 2
minutes, whisk, and repeat until mixture has thickened. Whisk in
Irish Cream or vanilla. Pour into baked pie crust. Chill several
hours. To garnish, whip cream and add 1-2 tablespoon Irish Cream if
desired. Pipe onto top of chilled pie.
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