Here's a couple of easy St Patrick's Day pie recipes you can use to make delicious homemade pies for your St Patrick's Day celebrations. They are actually flavored ice cream pies that you can serve on any occasion. They would make wonderfully refreshing desserts for serving in the warm summer weather.
But, I think you'll agree that their ingredients and colors make them absolutely perfect for St Patrick's Day. The Erin Go Bragh Pie even contains a wee drop or two of Irish whisky! What does "Erin go bragh" mean, you ask? Well, it's from the original Irish Gaelic Eirinn go brach, and it means "Ireland Forever!"
Adapted from Vintage Ice Cream Pie Recipes
1 quart vanilla ice cream, softened
1 (12 ounce) can frozen limeade, thawed
2 drops green food coloring
1 (6 ounce) graham cracker pie crust
Place the softened ice cream in a large mixing bowl. Pour the limeade in with the ice cream, then add the food coloring using more if you want a darker green color. Use an electric mixer on medium speed and beat the mixture until well combined.
Spoon the ice cream mixture evenly into the pie crust. Cover with lid or foil and freeze until firm, between 2 and 4 hours. Let stand at room temperature 10 minutes before cutting.
Top this ice cream pie with some freshly whipped topping and crushed green peppermint candies or thin lime slices for a perfect ending to your St Patrick's Day meal.
This St Patrick's Day pie recipe makes enough to serve eight.
2/3 cup cold water
2 envelopes unflavored gelatin powder
2 tablespoon sugar
2 teaspoons instant coffee
2 teaspoon Irish whiskey
1 teaspoon vanilla
2 cups coffee flavored ice cream, softened
1-1/2 cups whipped cream, or whipped topping, thawed
1 (6 ounce) prepared chocolate pie crust
Pour the cold water into a small saucepan. Sprinkle the gelatin powder into the cold water. Let the gelatin stand in the water for 1 minute without disturbing it. Then, place the saucepan over low heat and cook for 5 minutes, stirring continuously, until the gelatin has completely dissolved. Add in the sugar and instant coffee and stir until completely dissolved. Remove the pan from the heat and blend in the Irish whisky. Add the vanilla and stir well to combine.
Place the ice cream into the blender. Cover and blend until the ice cream becomes very smooth. Add the gelatin mixture and continue blending until mixed into the ice cream well. Pour the mixture into a bowl and allow it to stand 2 minutes or until the mixture mounds when dropped with a spoon. Fold in the whipped topping until completely blended in. Spread the mixture into the prepared pie crust evenly. Cover and refrigerate at least 2 hours or until firm.
Garnish the top of your pie with some green mints that have been coarsely crushed. Any pie leftovers must be stored in the refrigerator and are good for up to 2 days.
This Irish whisky pie serves eight.