Baileys Chocolate Cafe Latte Cream Pie Recipes

Steps:

• 1. Crust: use a ready-made deep dish pie crust, or mix sugar with graham cracker crumbs. Pour melted butter over crumb mixture. Mix until well Incorporated. Pour into large pie plate. Press mixture on bottom and up inside sides of plate. Place in a 350° Preheated oven. Bake about 10 minutes, or until edges are lightly browned. Remove from oven. Set aside to cool. (Note: If your plate will not accommodate all of the crumbs. Discard remaining crumbs. Depending on the size of your plate) 10" used a large pie pan.
• 2. Place egg yolks in a bowl. Beat on low lightly for about 30 seconds. Set aside.
• 3. In a sauce pan. Place chocolate chips and 1/4 cup of heavy whipping cream. Stir together.
• 4. Set burner to low heat. Stir chocolate mixture constantly, just until all chocolate melts. Mixture should be smooth. Remove from heat to cool. Mixture will be warm. It should not be piping hot . Let mixture cool to room temperature.
• 5. Spoon half of chocolate mixture into egg yolks. Beat until well Incorporated.
• 6. Pour chocolate egg mixture into pan with remaining chocolate. Mix well. Return to burner. Cook on medium heat stirring constantly, until mixture become shiny and thick. Remove promptly from heat.
• 7. Pour mixture into a bowl to cool. To speed the process. Fill another bowl with ice cold water and add a few ice cubes. Place bowl l of chocolate in water. Make sure water does not get in chocolate or it will ruin it. Proceed to next step..
• 8. Mix 1/4 cup of Bailey's with 4 tablespoons of powdered sugar.
• 9. Into Bailey's mixture. Pour 3/4 cup of whipping cream. Beat on high speed until soft peaks form.
• 10. Remove bowl Of chocolate from ice water. Mix chocolate well. Fold chocolate into whipping cream mixture. Keep folding until no white streaks are visible. Pour into Crust. Smooth mixture with the back of spoon or spatula.
• 11. Place in refrigerator to set. It should set in about two hours.
• 12. i In a bowl mix 3TB of Bailey's Irish cream with 1/4 cup of powdered sugar, 3/4 tsp coffee powder, and softened cream cheese. Beat well ingredients together well until smooth.
• 13. Add 3/4 cup of whipping cream to bowl. Beat on high speed until thick stiff peaks form.
• 14. Remove pie from refrigerator. Spoon Bailey cream mixture over chocolate mixture and spread evenly. Place back in refrigerator until set. It should take another 2 to 3 hours. You may shave a 1 ounce piece of a dark chocolate bar with vegetable peeler over pie.
• 15. Garnish with whipped cream before serving..

Steps:

• Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
• With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
• Beat in liqueur by the 1/4 cup.
• In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
• On low, blend the two mixtures together completely.
• Pour into a pie crust and decorate or garnish with the toasted almonds.
• Refrigerate until set, about 4 hours; this pie improves with age.
• You can make this far more chocolatey if you double the choc. chips.