Irish Whiskey Cream Pie is a traditional Irish recipe for a classic dessert of whiskey-flavoured custard baked in a shortcrust pastry base. The full recipe is presented here and I hope you enjoy this classic Irish version of: Irish Whiskey Cream Pie.
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Irish Whiskey Cream Pie is a luscious and indulgent dessert that combines the rich flavours of Irish whiskey and creamy custard in a flaky pie crust.
Ingredients:
For the Pie Crust:
150g plain (all-purpose) flour
1/2 tsp salt
110g unsalted butter, chilled and cubed
3–4 tbsp ice water
For the Filling:
260ml double cream
120ml whole milk
50g granulated sugar
4 large egg yolks
2 tbsp cornflour
Pinch of salt
4 tbsp Irish whiskey
Whipped cream, for serving (optional)
Chocolate shavings, to garnish (optional)
Method:
Sift together the flour and salt into a bowl. Add the cubed butter and rub into the flour with your fingertips until the mixture resembles coarse crumbs.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
Turn the resultant dough out onto a floured work surface and shape it into a disk. Wrap in clingfilm and refrigerate for at least 30 minutes.
In the meantime, pre-heat your oven to 180°C.
Turn the chilled dough out onto a floured work surface and roll out until large enough to cover the base and sides of a 22cm diameter pie dish. Trim any excess dough neatly and crimp the edges to the sides of the pie dish with the tines of a fork.
Line the pastry with parchment paper and fill with baking beans. Transfer to the centre of your pre-heated oven and bake blind for 15 minutes. Remove the parchment paper and weights, return to the oven and bake for an additional 10–12 minutes, until the crust is golden brown. Remove from the oven and set aside to cool.
For the Filling; Combine the double cream and milk in a saucepan. Set over medium heat an cook until it begins to steam, but do not let it boil.
In a separate bowl, whisk together the egg yolks, granulated sugar, cornflour, and a pinch of salt until smooth.
Once hot, take the saucepan off the heat and slowly pour the hot cream mixture into the egg yolk mixture whilst whisking constantly.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the custard thickens sufficiently to coat the back of a spoon.
Remove from heat and whisk in the whiskey.
Pour the custard into the baked pie crust, then smooth the surface with a spatula.
Let the pie filling cool to room temperature, then refrigerate for at least 2–3 hours, or until fully set.
Before serving, you can garnish the pie with a dollop of whipped cream and chocolate shavings if desired.
