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All the best parts of that creamy, sweet Irish coffee come together in this cool, dreamy pie. It’s perfect for laid-back get-togethers or big holiday parties. The deep espresso and splash of whiskey stand out alongside a marshmallow base with a crunchy graham crust. Seriously simple to throw together, but everyone at the table will be impressed.
I whipped up this pie on St. Paddy’s one year, and people couldn’t stop raving. Now it’s my most asked-for winter dessert at family gatherings.
Dreamy Ingredients
- Graham cracker crust: makes a crunchy, buttery base — pick up a store-bought one or make it yourself
- Thawed whipped topping: keeps the filling fluffy and airy — the frozen kind in a tub works great
- Irish whiskey: brings a cozy warmth — use your usual whiskey or whatever’s around
- Large marshmallows: melt into a sweet, soft foundation — fresh marshmallows are best
- Instant espresso powder: packs a punch of coffee flavor — choose a smooth one for best results
- Half and half: adds creaminess and gently mellows out the espresso—look in the dairy section near cream
- Cold water and ice: these set up your ice bath to cool the filling fast for perfect texture
- Whipped cream and unsweetened cocoa powder: totally optional, but they dress it up and taste great together
Step-by-Step How-To
- Add the Toppings and Serve:
- Right before you slice it up, pile or pipe on whipped cream and sprinkle with cocoa. Chill for the best taste and serve slices icy cold.
- Fill the Pie Shell:
- Spoon your finished filling into the graham crust, smooth it out, cover, and pop it in the fridge for at least four hours. Letting it chill overnight gets it extra set for nice slices.
- Mix in the Whipped Topping:
- Gently fold the whipped topping into the cooled mixture. Don’t over-mix—keep it fluffy for a super light texture.
- Add Whiskey:
- Once your filling isn’t warm anymore, pour in the whiskey and give it a good stir. Smells amazing at this point!
- Chill the Filling Fast:
- Take the ice bath out of the freezer, put your saucepan inside it, and keep stirring the mix to bring the heat down. This gives it a smooth, set finish.
- Melt Marshmallows:
- Add marshmallows and the espresso-infused half and half in a pot over low. Stir non-stop about ten minutes, until the marshmallows melt totally smooth. No rushing here—don’t let it burn.
- Dissolve Espresso Powder:
- Mix the espresso powder into the half and half till there’s no grit left. You’ll get even coffee flavor in every bite.
- Make Your Ice Bath:
- Fill a big bowl or dish with lots of ice and cold water. Stick it in the freezer to chill while you prep. This is what helps the filling get its perfect texture fast.
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Trust me, picking good espresso powder is a game-changer. The first time I let my kids fold in the whipped topping, their excitement was priceless as the mix turned extra fluffy.
How to Store It
Keep your pie covered in the fridge and it’ll stay fresh and tasty for up to three days—flavors get even better as it sits. Want to save some longer? Wrap slices tight in movie wrap and foil, then freeze. Thaw overnight in the fridge when you get a craving.
Easy Ingredient Swaps
Don’t have whiskey? Swap in vanilla for an alcohol-free twist. Out of graham crackers? Try chocolate or shortbread cookies for the crust instead. Instant espresso run out? Grab some strong instant coffee granules. Easy fixes all around.
How to Serve
This pie is dynamite with a hot coffee or maybe a glass of Baileys. It’s the perfect sweet finish for St. Paddy’s dinner, holiday parties, or just because you want a fuss-free treat.
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Where It Comes From
This dessert borrows from the much-loved combo of coffee, whiskey, and cream in Irish coffee. Folks started baking these pies in the U.S. as a fun way to turn a drink into a chilly, sweet treat—especially in colder months.
Frequently Asked Questions
- → Am I okay using brewed coffee instead of instant espresso?
Stick with instant espresso for that big coffee punch. Regular brewed coffee will thin things out and the flavor won’t stand up as much.
- → What if I don’t have whiskey on hand?
Swap in Irish cream for a hint of something different, or just skip the booze entirely for something everyone can enjoy.
- → What's the best way to keep this pie?
Pop it in the fridge covered and it’ll be good for 3 days. Need longer? Wrap and freeze for up to a month.
- → Can I make this in advance?
You bet! Assemble it and chill for at least 4 hours, or keep it overnight so it firms up perfectly.
- → Got any fun ideas for toppings?
Go classic with whipped cream and cocoa, or toss on chocolate curls and a few espresso beans if you’re feeling extra fancy.