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Irish Coffee Pie – The Best No-Bake Dessert You’ll Ever Try Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 65 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 25 minutes
  • Yield: 8 slices
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: Irish-American

Description

Irish Coffee Pie is a luscious no-bake dessert that perfectly combines the rich flavors of coffee, whiskey, and creamy marshmallows. This creamy pie is set in a graham cracker crust and topped with whipped cream and cocoa powder, making it an indulgent treat that’s easy to prepare and sure to impress.

Ingredients

Liquid Ingredients

  • 1 cup Half and Half (can be swapped with heavy cream)
  • 1/2 cup Whiskey (Irish cream liqueur is a delightful alternative)
  • 2 cups Whipped Topping (homemade whipped cream recommended)

Dry Ingredients

  • 2 tablespoons Instant Espresso Powder (consider using dark roast coffee for stronger kick)
  • 10 large Marshmallows (mini marshmallows melt more quickly)
  • 1 tablespoon Unsweetened Cocoa Powder (optional for visual appeal)

Crust

  • 1 pre-made Graham Cracker Crust (an Oreo crust can add a fun chocolatey flavor twist)

Optional Garnishes

  • 1 cup Whipped Cream (optional garnish)

Instructions

  1. Prepare the Ice Bath: Fill a large shallow bowl with cold water and ice to create an ice bath that will help cool the pie filling quickly after melting the marshmallows.
  2. Mix Espresso with Half and Half: In a small bowl, whisk together the half and half and instant espresso powder until the espresso powder is fully dissolved and the mixture is smooth.
  3. Melt Marshmallows: Place a medium saucepan over low heat, then add the marshmallows and the espresso half and half mixture. Stir continuously for about 10 minutes until the marshmallows have fully melted into a creamy mixture.
  4. Cool the Mixture: Transfer the saucepan into the previously prepared ice bath and stir the mixture gently until it cools, which should take about 10 to 15 minutes. This step is important to prevent the eggs in whipped topping from curdling and to prepare the filling for folding in the whipped topping.
  5. Add Whiskey: Stir the whiskey thoroughly into the cooled marshmallow coffee mixture to blend all the flavors evenly.
  6. Fold in Whipped Topping: Gently fold the whipped topping into the coffee marshmallow mixture. Do this carefully to maintain the light, airy texture without deflating the whipped topping.
  7. Fill the Crust: Pour the combined filling into the pre-made graham cracker crust, smoothing the top evenly. Cover the pie and refrigerate for at least 4 hours to allow it to set properly and develop its flavors.
  8. Garnish and Serve: Just before serving, top the pie with additional whipped cream and dust with unsweetened cocoa powder for visual appeal and an extra touch of flavor.

Notes

  • Substituting heavy cream for half and half will create a richer and creamier texture.
  • Instant espresso powder is preferred as it dissolves easily and provides a strong coffee flavor without bitterness.
  • Using an Oreo crust instead of graham cracker crust adds a chocolatey twist that pairs wonderfully with the coffee and whiskey flavors.
  • Make sure to cool the filling completely before adding the whiskey and whipped topping to avoid melting or deflating the whipped cream.
  • This pie should be stored in the refrigerator and is best enjoyed within 2 days of preparation.

Find it online: https://slsrecipes.com/irish-coffee-pie-the-best-no-bake-dessert-youll-ever-try-recipe/