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Bailey's Irish Creme Pie #1

1+3/4 cup Irish Whiskey
1 (14oz) can Sweetened Condensed Milk
1 cup light cream
4 eggs
2 Tbl chocolate syrup
2 tsp instant coffee
1 tsp vanilla extract
1 tsp almond extract

blend until smooth
pour into chocolate cookie crust



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Chocolate Frangoa Pie ( I didn't try this one yet - svs)


Please try the Chocolate Frangoa Pie recipe in Fanny Farmer substituting
Baileys for the vanilla. It will work great.

If you don't have access to the recipe:

Beat 2 sticks butter until light
Add 2 cups confectioners sugar again beating until light
Add 4 eggs one at a time
Add Baileys
The total beating time is about 5 minutes
Spoon into a cooled pie shell and refrigerate until used.





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Baileys Irish Cream Cheesecake

10 servings

Crust

10 whole graham crackers, broken into pieces
1 1/4 c. pecans (about 5 ounces)
1/4 c. sugar
6 T (3/4 stick) unsalted butter, melted

Filling

1 1/2 pounds cream cheese, room temperature
3/4 c. sugar
3 large eggs
1/3 c. Baileys Irish Cream Liqueur
1 tsp vanilla extract
3 ounces imported white chocolate (such as Lindt), broken
into pieces

Topping

1 1/2 c. sour cream
1/4 c. powdered sugar
1 1/2 ounces imported white chocolate, grated
24 pecan halves

For crust: Preheat oven to 325F. Lightly butter 9-inch
diameter springform pan with 2 3/4-inch-high sides. Finely
gring graham crackers, pecans and sugar in processor. Add
butter and blend, using on/off turns. Press crumbs onto
bottom and 2 inches up sides of prepared pan. Refrigerate
20 minutes.

For filling: Using electric mixer, beat cream cheese and
sugar in large bowl until smooth. Whisk eggs, Baileys and
vanilla in medium bowl until just blended. Beat egg mixture
into cream cheese mixture. Finely chop white chocolate in
processor using on/off turns. Add to cream cheese mixture.

Transfer filling to crust-lined pan. Bake until edges of
filling are puffed and dry looking and center is just set,
about 50 minutes. Cool on rack.

For topping: Mix sour cream and powdered sugar in small
bowl. Spread topping onto cooled cake. Refrigerate until
well chilled, about 6 hours. (Can be prepared 1 day ahead.)

Sprinkle grated chocolate over cake. Place pecans around
edge and serve.

Note: I've fixed the cake with and without the topping, and
I prefer it without the topping. As a suggestion, prepare
the topping, but serve it on the side.

Charissa Aclin



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Brandy Alexander Pie


The following is for Brandy Alexander Pie, you might try substituting
1/2 cup Bailey's for the cognac and creme de cacao. Good Luck!

I use a cookie crust for this recipe. Say a package of "Famous Chocolate
Wafers" crumbled with melted butter poured on and then baked in a pie
pan.

Filling:

1 envelope unflavored gelatin
1/2 cup cold water
2/3 cup sugar
1/8 tsp salt
3 eggs, separated
1/4 cup cognac
1/4 cup creme de cacao
2 cups heavy cream, whipped


Sprinkle the gelatin over water in a saucepan. Add half of the sugar.
Add the salt and egg yolks. Stir to blend. Cook over low heat stirring
until gelatin dissolves and mixture thickens. Do not boil. Remove from
heat and stir in liquor. Chill until the mixture starts to mound slightly.
Beat egg whites until stiff. Gradually beat in sugar. Fold the egg whites
into the thickened gelatin mixture. Fold in 1 cup whipped cream. Turn into
crust and chill. Garnish with the rest of the cream. (It also looks pretty
with chocolate shavings on top.)

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