Effortless Irish Coffee Pie (Print Version)
# Ingredients:
→ Ice Bath
01 -
Ice cubes, enough to chill
02 -
Plenty of cold water
→ Filling
03 -
225 grams marshmallows, big ones (about 5 cups)
04 -
2.5 teaspoons instant espresso, powdered
05 -
1 tablespoon Irish whiskey
06 -
120 ml half & half cream
07 -
225 grams whipped topping, let it thaw
→ Crust and Topping
08 -
Graham cracker crust, 23 cm, store-bought
09 -
Cocoa powder, unsweetened, for a sprinkle on top (optional)
10 -
Some whipped cream for the top, if you want
# Instructions:
01 -
Toss ice and cold water into a big shallow dish or bowl. Stick it in your freezer for later.
02 -
Pour half & half into a small bowl and add the instant espresso. Stir it well so the coffee powder disappears.
03 -
Heat up a medium saucepan on low. Dump in marshmallows and your espresso cream mix. Keep stirring until the marshmallows go all gooey—takes around 10 minutes. Turn off the heat.
04 -
Pull out your ice bath. Sit your pan in the cold and stir the melted marshmallows until it’s not hot anymore.
05 -
Pour the Irish whiskey into your cooled marshmallow mixture and stir until it’s all mixed in. Take the pan out of the ice bath.
06 -
Gently mix in the thawed whipped topping until it all looks smooth.
07 -
Spoon the filling into your graham crust. Cover it up and let it firm up in the fridge for at least 4 hours or even overnight.
08 -
Right before serving, pipe on some whipped cream and dust with a bit of cocoa if you like. Slice and enjoy it cold.
# Notes:
01 -
Let the marshmallow mix cool off all the way before you add the whipped topping, or it might get runny.
02 -
Stash leftovers in the fridge, covered, for up to 3 days.