Carrigaline Whiskey Pie: A Delicious Dessert Filled with Recognizable Irish Flavors!
This Carrigaline Whiskey Pie recipe is a delicious example
of Irish culinary creativity, combining potatoes, eggs, Irish whiskey
and heavy whipped cream.
We got our recipe from a friend several years ago, and prepared it for a St Patricks Day party, receiving rave reviews!
It's a delightful,
surprisingly rich dessert that hearkens back to traditional
life in the countryside.
Carrigaline Whiskey Pie: Ingredients
- ¾ lb. sugar
- ½ lb. boiled potatoes (roughly 1 ¼ cups) mashed
- ¼ lb. butter melted
- 6 eggs separated
- 4 oz. Irish whiskey
- 1 tbsp. orange extract
- 3 almonds, pounded
- Preheat oven to 375 degrees
Fahrenheit. Butter and flour a 9-inch springform pan, then line the bottom with
buttered baking parchment/bakery paper.
- Beat the egg yolks in a large bowl.
Gradually blend in the sugar and beat until fluffy. Add the mashed potatoes.
- After the potatoes are completely
blended into the egg-sugar mixture, add the orange extract, pounded almonds,
melted butter and whiskey. Mix well and set aside.
- Beat the egg whites until stiff.
Fold them into the egg yolk mixture in your large bowl. Pour the mixture into
the prepared springform pan.
- Quickly but gently place the pan in
the pre-heated oven. This is a type of soufflé, so close the oven door slowly,
avoiding any jarring vibrations which could make the pie collapse.
- Bake at 375 degrees Fahrenheit for
40 to 45 minutes, then gently remove from the oven and set aside to cool. It
will fall right away (it’s a soufflé and is meant to collapse).
- Serve at room temperature or after
being chilled overnight, topped by a healthy dollop of unsweetened heavy
whipped cream. A sprinkle of nutmeg on top adds additional flavor.
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