Sláinte! Mini Irish Coffee Cream Pies
I don’t care if you’re hung over. I don’t care if all you want is a plate of fried potatoes and a handful of aspirin. Get over it. And make these mini pies. You’ll thank me for it.
Despite what many Americans believe, there is no Bailey’s to be found in an Irish Coffee. It’s coffee, whiskey, a spoonful of sugar and a dollop of whipped cream. Potent, yet comforting. These Mini Irish Coffee Cream Pies take all the best parts of this hot drink and put them in a cool treat.
The crunch of a flaky, buttery crust, the creamy, coffee flavored filling, and then the lovely caramel-scented fire of the whiskey lingering on your tongue as you go for that second bite. Incredibly smooth and completely addicting.
Go on. You know you want to. You can even use a store-bought pie crust if you’re feeling really miserable. I won’t tell, just this once.
Mini Irish Coffee Cream Pies
© Copyright 2011 Carly Sullivan, Tart to Heart
Yield: 12-18 mini pies (depending on your pan)
- 1 standard pie crust (I used my favorite recipe found here).
- 1 1/4 cups whole or 2% milk
- 1 1/2 Tbsp instant espresso powder
- 1/2 cup granulated sugar
- 2 Tbsp cornstarch
- 1/8 tsp salt
- 1 egg
- 1/2 tsp vanilla
- 2 Tbsp Irish whiskey (such as Jameson)
- 1/2 cup heavy whipping cream
- 1 Tbsp powdered sugar
- 1/4 tsp vanilla
- Preheat your oven to 350 degrees F. Roll out your prepared pie dough and use a cookie cutter or glass to cut rounds to fit your mini pie pan (you can also use a muffin tin, but the dough should only come about halfway up the sides of each cup). Firmly press the dough rounds into the tins and prick the bottom of each with a fork. Chill your prepared tins in the freezer for 5 minutes, then bake until golden brown, about 10-12 minutes. Let cool completely.
- To make the filling, combine the milk and espresso powder in a small saucepan and bring to a boil, stirring occasionally.
- Meanwhile, in a medium heatproof mixing bowl, whisk together the sugar, cornstarch and salt. Add the egg and whisk until very smooth.
- When the milk comes to a boil, slowly pour it into the egg mixture, whisking constantly. Return the mixture to the pan and return to a boil, whisking constantly. Cook until the mixture thickens and resembles a loose pudding.
- Immediately remove from the heat and pour into a clean bowl (if your mixture looks lumpy, strain it through a fine mesh sieve). Whisk in the 1/2 tsp vanilla and the whiskey.
- Spoon the cream filling into your cooled pie shells. Refrigerate until the filling sets, at least 2 hours or overnight.
- Whip the 1/2 cup whipping cream until foamy. Slowly add the powdered sugar and continue to whip until medium peaks form. Add the vanilla. Fill a piping bag with the whipped cream and top each of the pies (or you can dollop it on with a spoon).
- You’re done! One, two bites. Yum!
If you don’t want to deal with baking and filling a bunch of tiny pies, you can make one large pie. Simply bake your pie crust in a 9-inch pan and prepare a double batch of the filling.