Irish Cream and Mint Truffle Pie |
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Prep Time: 240 Minutes Cook Time: 30 Minutes |
Ready In: 270 Minutes Servings: 12 |
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I found this recipe a while back, and have been meaning to make it FOREVER, but haven't tried it yet! This has been sitting in my cookbook cupboard for so long, I don't even remember where I got it anymore! If anyone finds another type of cookie that would be similar to the girl scout cookies, please let me know! I couldn't make this right away because I didn't have them! Prep time incluces chill time, and is an estimate, since I've never made this! Ingredients:
1 cup chocolate and mint cookies, crumbs (girl scout thin mints) |
2 tablespoons sugar |
2 tablespoons flour |
1/4 cup unsalted butter, melted |
1 1/2 cups heavy cream (divided) |
3/4 cup baileys irish cream |
2 1/2 cups semi-sweet chocolate chips |
2 egg yolks, slightly beaten, at room temperature |
4 teaspoons vanilla (divided) |
2 tablespoons powdered sugar |
andes mints candies (garnish) |
Directions:
1. First, make the crust: Preheat oven to 300 degrees. In a bowl, mix together the cookie crumbs, sugar and flour. Add the melted butter. Stir together. Press into the bottom of a 9-inch tart pan. Bake for 10 minutes. Cool completely on a rack.
2. For the filling, Heat 1 cup of the heavy cream, the Irish Cream and the chocolate chips in a saucepan, over low heat, until the chocolate has melted.
3. Place the egg yolks in a small bowl and temper them with a cup of the chocolate mixture, then pour the egg mixture into the saucepan and continue to cook over low heat until thickened. (about 10 minutes).
4. Remove from heat and add 3 teaspoons of vanilla.
5. Poor the mixture into the tart crust. Chill at least 4 hours.
6. Beat together the remaining 1/2 cup heavy cream and the powdered sugar until thick. Add the remaining 1 teaspoon of vanilla.
7. Slice the tart and serve with a dollop of the whipped cream and an Andes mint candy.
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