Grand Marnier Pecan: meet our readers.
Readers: meet Grand Marnier Pecan. He really isn't as sophisticated as his name would indicate. Don't let him fool you.
Next, I would like to introduce you to our second "spirited" Father's Day pie - Kentucky Bourbon Derby.
Kentucky Bourbon Derby: meet our readers.
Readers: meet Kentucky Bourbon Derby. His name doesn't even try to be sophisticated like his cousin. He hails from the simpler side of the family, ya understand.
And finally, please let me introduce you to our last "spirited" Father's Day pies - the Bailey's Irish Cream Mousse Pie.
(Does anyone else need a cigarette about now? Ahem...)
Bailey's Irish Cream Mousse Pie: meet our readers.
Readers: meet Bailey's Irish Cream Mousse Pie. Please forgive her shyness as she twirls a bit. She isn't used to taking center stage.
So what do you think of our line up? Do you think that these are special enough pies to be part of our 5th Friday of the Month "Extra" Baking Friday Pie Edition? Could they help to make any Father's Day just that much sweeter and more "spirited" and better? I hope so!
I won't walk you through the pictures of making all of them, but I will share the recipes for all. I've made the "male" cousins above, Mr. Grand Marnier and Mr. Derby before, but I'd never made their more genteel cousin, Miss Bailey's, before so that is the one I am featuring below. Despite their somewhat pretentious names, all three pies are truly quite simple to execute. And if you have an aversion to using alcohol in your baking, you can still make the pecan (substitute some orange extract) and the derby (substitute some rum extract perhaps). They won't be the same, but they will be close. As for making the Bailey's without alcohol, I would suggest mixing about 1 T. of coffee with 4 T. of cream for the 1/3 cup of Bailey's called for in the recipe. I'm not sure that will work, but that seems like it could come close.
Ok, so here is the link for the Grand Marnier Pecan http://bakedbree.com/grand-marnier-pecan-pie I make no changes to what Bree puts forth except a few drops of orange oil. Sometimes you just don't mess with perfection!
And here is the link for the Kentucky Bourbon Derby Pie http://allrecipes.com/recipe/heides-kentucky-derby-dessert/ I don't always have miniature chocolate chips on hand, so I used regular, and people seemed to really love the chocolate goodness, so I don't think miniature vs. regular is a deal breaker here!
So now for the Bailey's Irish Cream Mousse Pie recipe. I found this on Saving Room for Dessert, a blog I enjoy where the writer, Tricia, spent 2011 baking 1 pie a week, and this was her # 9 that year. Mine didn't make as pretty a piece picture as hers, but I think it still tasted pretty wonderful! It probably needs to be served right from the fridge, and the longer you chill it the better. I served it after a drive into work, so it had been at room temperature for about a half hour before cutting...so the first piece looked like this...
On to the recipe!
Graham Cracker Crust
1 1/4 cups graham crackers
1/4 c. sugar
5 T. melted butter
Mix the above together (a food processor makes this a snap!) and press into a 9" pie pan. Bake at 350 for 8 minutes.
Ta-da! (I know, really Deb? It's a graham cracker crust. Alas, you are right. This could also be a vanilla wafer crust if you don't have graham crackers on hand.)
1 1/3 c. white chocolate, roughly chopped
1/3 c. Bailey's Irish Cream
Dash espresso powder
1/2 c. egg whites
1/4 c. sugar
1 c. cream
Tricia says to melt the chopped white chocolate with the Bailey's in a double boiler, but I simply melted on a low setting in the microwave. And then when I tasted it, I felt like I needed to boost the coffee flavor ever so slightly so I sprinkled the slightest dash of espresso powder on top and stirred it in.
I took these whites out of my mixer bowl and then beat the cream until fairly stiff. Another pretty peak!
Now Tricia says to fold the egg whites and cream together, which I did, and then fold in the Bailey's mixture. I prefer to mix in a small amount of my whipped ingredients to my non-whipped ingredients to lighten the non-whipped before I fold everything together, so that is what I did.
Here is our cut Kentucky Bourbon Derby. He cooperated much better for his pic.
Hope you enjoy! Thank you again for stopping by! I have two bake sales this weekend, so I gotta run, but I will do my best to post pics of those items by Monday!
Have a great weekend!