Irish Coffee Pie

From Rachel at Hope Stamps Eternal...a pie you can have for breakfast ;)

The filling in this tastes Just like the Coffee Mousse dessert I used to get at a fancy restaurant in California…smooth, silky and melt in your mouth! The Whiskey is Completely optional!!

From Land o’ Lakes

Irish Coffee Pie

Crust Ingredients:

1/2 cup graham cracker crumbs
1/3 cup all-purpose flour
1/4 cup Butter, softened
2 tablespoons firmly packed brown sugar

Filling Ingredients:

3 1/4 cups miniature marshmallows
1/4 cup milk
2 tablespoons sugar
2 teaspoons instant coffee granules
2 tablespoons bourbon or whiskey, if desired
1 1/2 cups Heavy Whipping Cream, whipped

Garnish Ingredients:

Heavy Whipping Cream, whipped, sweetened, if desired

Heat oven to 350°F. Combine all crust ingredients in medium bowl. Press onto bottom and up sides of 9-inch pie pan. Bake for 7 to 10 minutes or until lightly browned. Cool completely.

Combine marshmallows, milk, sugar and coffee granules in 2-quart saucepan. Cook over low heat, stirring constantly, until marshmallows are melted (10 to 12 minutes). Pour into large bowl; cool completely.

Stir whiskey into cooled marshmallow mixture; gently stir in whipped cream. Pour into cooled crust. Refrigerate until set (4 hours or overnight). Garnish with sweetened whipped cream, if desired..

Nutrition Facts (1 serving): Calories: 360, Fat: 26g, Cholesterol: 90mg, Sodium: 130mg, Carbohydrates: 32g, Dietary Fiber: 0g, Protein: 3g

Sisterhood of the Strawberry Chiffon!

Tangy Strawberry Chiffon Pie

9 oz. prepared graham cracker crust (larger size)

8 oz. cream cheese, softened

6 oz. strawberry jell-o

16 oz. container sliced strawberries in syrup, thawed

8 oz. lite cool whip topping, thawed

1 can Ready Whip

fresh strawberries (for garnish, if desired)

With electric mixer, whip cream cheese for a minute until smooth. Drain container of sliced strawberries, reserving 1/2 cup of syrup. In small bowl, mash sliced berries (it’s okay if the mashed berries retain some syrup after mashing). Bring reserved syrup to boil and pour over strawberry jell-o, mixing until jell-o is dissolved. Add jell-o/syrup mixture to cream cheese in mixing bowl and beat with mixer until smooth. Fold in mashed berries until combined. Fold in thawed Cool Whip topping. Pour mixture into prepared pie crust. (If you have some mixture left over it’s fun to use it in small graham cracker pie shells for mini-pies.) Refrigerate until set (at least 3-4 hours, but probably overnight). Top with sliced, fresh strawberries and Ready Whip, slice, and serve.