IRISH CREAM COFFEE MUD PIE

I used to make some pretty epic mud pies in Nana’s backyard when I was a kid.

There were these awesome, huge hedges that surrounded our yard that made for a great play area. I remember taking her old, rejected pots and pans out back and “cooking” up a storm, pulling my ingredients from the ground and trees surrounding me, empty paint cans serving as my stove top.

Can you imagine? Did any of you do the same thing?

Little did I know I’d be making real pies both as my profession and hobby as an adult. Surprise!

There was definitely nothing like this Irish Cream Coffee Mud Pie coming out of my little peewee kitchen, though.

I can’t help but sing “Lucky” by Britney Spears whenever I look back at these photos. I felt the idea behind the pie warranted St. Patrick’s Day decor, but it’s really got me to thinking while I write this post.

Ironically, the lyrics in the song are rather sad, and it actually used to make me tear up listening to it.
But unlike the starlet in the song…I AM lucky.

Lucky to be where I am today: with my health, a good job, a loving husband, a home to call mine, and the cutest puppy in the whole world, among so many other things. I, like so many others, often dwell on the things I don’t have versus the things I do have.
(Lucky I still have some of this pie in my fridge.)

INGREDIENTS
CHOCOLATE COOKIE CRUST

• 40 chocolate sandwich cookies
• 6 tablespoons unsalted butter melted

FLOURLESS CHOCOLATE WHISKEY CAKE

• 6 ounces bittersweet chocolate chopped
• 1/4 cup unsalted butter
• 1/4 cup whiskey or water
• 1 tablespoon cocoa powder
• 1 tablespoon vanilla extract
• Pinch kosher salt
• 6 eggs separated, at room temperature
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar

CHOCOLATE ESPRESSO PUDDING

• 3/4 cup granulated sugar
• 1/3 cup cocoa powder
• 1/3 cup cornstarch
• 3 tablespoons espresso powder
• 1/4 teaspoon kosher salt
• 4 egg yolks
• 2 1/2 cups milk
• 3 tablespoons unsalted butter
• 3 ounces dark chocolate chopped
• 2 teaspoons vanilla extract

CHOCOLATE IRISH CREAM MOUSSE

• 6 ounces dark chocolate chopped
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 2 tablespoons Irish cream optional

IRISH WHIPPED CREAM

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 2 tablespoons Irish cream optional

INSTRUCTIONS
CHOCOLATE COOKIE CRUST

1. Preheat oven to 300 degrees F. Butter or spray a 10-inch springform pan; line pan with parchment paper and butter or spray parchment.
2. Pulse cookies in a food processor to very fine crumbs. Transfer to a bowl, then add melted butter and stir until well combined.
3. ..................................

for full instruction please see : thecrumbykitchen.com

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