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Gingerbread
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Irish Cream Pie
Chocolate Crust (below)
1/2 cup milk
32 large jet-puffed marshmallows
1/3 cup Irish cream liqueur
1 1/2 cups whipping (heavy) cream
Grated semisweet baking chocolate, if desired
Make Chocolate Crust. Heat milk and marshmallows in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with chocolate. Cover and refrigerate until set, at least 4 hours but no longer than 48 hours. Store covered in refrigerator.
Chocolate Crust
3/4 cup plus 2 tablespoons all-purpose flour
1/2 cup butter or margarine, softened
1/4 cup powdered sugar
1/4 cup finely chopped pecans or walnuts
2 tablespoons baking cocoa
Heat oven to 400ºF. Mix all ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased pie plate, 9x1 1/4 inches. Bake 12 to 15 minutes or until light brown. Cool completely on wire rack, about 30 minutes.
 Always Kiss The Cook
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