Irish creme pumpkin pie
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 9-inch deep dish pie crust (you own or frozen) | |
| 1 | Egg, slightly beaten | |
| 1 | cup | Pumpkin |
| ⅔ | cup | Sugar |
| 1 | teaspoon | Ground cinnamon |
| 1 | teaspoon | Vanilla |
| ¾ | cup | Evaporated milk |
| 8 | ounces | Cream cheese at room temp |
| ¼ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla |
| 1 | tablespoon | Baileys Irish Creme |
Directions
PUMPKIN FILLING
IRISH CREME FILLING
Preheat oven to 400D.
For Pumpkin filling, combine all ingredients until well blended and smooth.
Set aside. For Creme filling, whip together cheese and sugar until smooth.
Add egg and whip until well incorporated. Add vanilla and Irish creme, blend until smooth.
To assemble: Pour half of the pumpkin mixture into the pie shell. Spoon half of creme mixture on pumpkin. Repeat with remaining filling. Gently swirl a knife through to create a marble effect. Bake at 400 for 30 minutes. Reduce the temp to 350D and cover edges of crust if browning too fast. Bake for another 30 minutes. Pie should be puffy in the middle and may have one or two cracks on top. Remove from oven and cool completely. It can be chilled and whipped cream smoothed over the top.
Posted to EAT-L Digest 29 October 96 Date: Wed, 30 Oct 1996 14:18:13 CST6CDT From: STACEY L BROWN <SLB@...>