Description
A rich, chocolatey dessert that captures the cozy warmth of Irish coffee, perfect for sharing with family.
Ingredients
Scale
- 1 1/2 cups (150 g) chocolate cookie crumbs
- 6 tbsp (85 g) unsalted butter, melted
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream, cold
- 1/2 cup (60 g) powdered sugar, sifted
- 2 tbsp instant espresso powder (or 2 tbsp very strong brewed coffee)
- 2 tbsp Irish whiskey or Irish cream liqueur (optional)
- 1 tsp pure vanilla extract
- 1/2 cup (120 ml) heavy cream, whipped to soft peaks
- 2 tbsp cocoa powder or chocolate shavings for dusting
Instructions
- Preheat the oven to 350°F (175°C) for a firmer crust, or prepare a no-bake version.
- Mix cookie crumbs and melted butter until combined and press into a greased 9-inch pie plate. Chill for 15–20 minutes or bake for 8–10 minutes.
- Dissolve instant espresso in 1 tbsp of hot water and let cool.
- In a chilled bowl, whip 1 cup of cold heavy cream to medium peaks; set aside.
- In another bowl, beat softened cream cheese until smooth. Add powdered sugar, dissolved espresso, whiskey (or substitute), and vanilla; mix until creamy.
- Gently fold the whipped cream into the cream cheese mixture until uniform.
- Spoon filling into the chilled crust and smooth the top. Chill for at least 3 hours or overnight.
- Before serving, whip 1/2 cup heavy cream to soft peaks and spread on the pie, dust with cocoa or chocolate shavings.
Notes
For an alcohol-free version, substitute whiskey with extra strong coffee and additional vanilla. Chill long enough for best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling/Baking
- Cuisine: Irish
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg