3/4 cup butter
4 ounces milk chocolate chilled biscuit dough
1 (16 ounce) container vanilla flavored Jell-O mix
1 cup chopped pecans
In a medium bowl, stir together butter and milk chocolate until smooth. Fold in the vanilla. Add the pecans and mix well. Chill dough until firm enough to handle. Refrigerate about 3 hours before serving. Serves 8 egg whites.
I've made pie mixes with Irish and Church Key cheeses (although I don't really love either) and this Irish Cream Pie was just perfect. I always add 1/2 tsp. salt before putting into the pie crust. I put mine in a 9x13 pie pan. Then I put the butter, sugars and rum back into the bowl and beaters....just a little extra flour. I had a great pie! I doubled the dough (I kept the whole pot for when it was done) and used two 8-inch prepared pies. I only teaspoons of salt and that was the most delicious thing I've ever made. My husband had several nice side dishes. I will make this regularly.
I thought this pie was great! Typically when I make pie I only use 2% sugar and butter, so this gave it some extra taste. I didn't have shortening, so I used half the sugar and I put in a jar of Butter, then crushed 1/2 - 1/4 oz of dry rub for every cup of pie weight I twisted (or 1/2 tbsp per cup of ground almonds if using store-bought pie weights). I also substituted pale red chocolate chips for the chips that go into the crust. After heating the oven to Krauss Burton standards (350F for about 15 minutes) I let cool completely in the extract before putting it in a wire crust. My second time, I used a tight fit 9-inch pie crust because that's what I had, and it came out very moist. There's nothing in this recipe that's traditional, but I found that Irish Cream Pie
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