Pie Recipes
Baileys Irish Cream Pumpkin Pie
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 cup confectioners' sugar
- 6 tablespoons unsalted butter, chilled cut into pieces
- 4 eggs
- 2 tablespoons cold water
- 1 1/2 cups canned pumpkin puree
- 3/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 cup heavy cream
- 1/4 cup Baileys Original Irish Cream
Instructions
- Place flour, confectioners' sugar and butter in a food processor and pulse until the mixture resembles a coarse meal.
- Beat together 1 egg and water. Add to flour and process until mixture forms a ball. Form a flat disk from the dough. Cover with plastic wrap and
chill for 1 hour.
- Roll out dough into a 12-inch circle on a heavily floured surface. Transfer dough circle to a 10-inch pie plate. Trim and crimp the edges of the dough. Cover with plastic wrap and chill until ready to use.
- Heat oven to 350 degrees F (175 degrees C).
- Beat pumpkin and remaining eggs in a medium bowl creamy.
- Beat in brown sugar and cinnamon until smooth.
- Add cream and Baileys and beat until thoroughly combined. Pour pumpkin mixture into pie crust.
- Bake for 40 to 50 minutes or until a knife inserted off-center comes out clean.
- Remove from oven and cool to room temperature.
- Cut into wedges and serve.
- Store for up to 3 days covered in the refrigerator.
Notes
If pie crust edges become too brown during baking, cover with aluminum foil.
Attribution
Photo credit: *•.¸♡ Sυҽ90ƈα ♡¸.•* on VisualHunt.com