Irish Coffee Marshmallow Pie

This sweet and creamy Irish Coffee Pie transforms all the flavors of your favorite after-dinner drink into a cool and dreamy dessert perfect for holiday gatherings or casual celebrations. You will love how the rich espresso and hint of whiskey play off the marshmallowy filling and crunchy graham cracker crust. It is as easy to make as it is impressive on the table.

I first made this pie on St Patrick’s Day and it instantly wowed everyone at the table. Now it is my top-requested dessert for winter holidays and special occasions.

Ingredients

• Cold water and ice: create the ice bath which quickly brings down the temperature of the filling for perfect texture
• Half and half: brings richness to the pie and helps balance the sweet and strong espresso flavor look for fresh dairy near the cream
• Instant espresso powder: delivers that deep coffee note essential to Irish coffee choose a brand with good reviews for smoothness
• Large marshmallows: melt down into a fluffy sweet base go for fresh and pillowy marshmallows for best results
• Irish whiskey: adds warmth and a little kick use your favorite brand or whatever you have on hand
• Thawed whipped topping: lightens the texture and gives the filling its cloudlike consistency opt for the classic frozen kind in a tub
• Graham cracker crust: adds a buttery and crunchy base you can use store-bought or a homemade version
• Whipped cream and unsweetened cocoa powder: are optional but highly recommended for a beautiful and delicious finish

Step-by-Step Instructions

Prepare the Ice Bath:

Fill a large shallow bowl or baking dish with cold water and ice. Place it in the freezer while you get started. This step is essential because it helps the filling set up quickly and evenly so the pie will slice beautifully.

Dissolve the Espresso:

In a small bowl stir together half and half with instant espresso powder until every granule dissolves. This makes sure you get an even coffee flavor in every bite with no gritty bits.

Melt the Marshmallows:

In a medium saucepan set over low heat combine the marshmallows and the espresso cream mixture. Stir constantly for about ten minutes until all the marshmallows are completely melted and you have a silky mixture. Take your time to avoid scorching.

Cool Down the Filling:

Remove the ice bath from the freezer. Carefully nestle the saucepan into the ice bath and keep stirring the mixture as it comes down to room temperature. This process gives your filling the right texture and prevents separation.

Add the Whiskey:

Once the mixture is no longer warm stir in the whiskey until it is fully incorporated. The aroma at this stage is unbeatable.

Fold in Whipped Topping:

Gently fold in the thawed whipped topping. The mixture will become airy and luscious. Take care not to deflate the mixture so your filling stays light.

Assemble the Pie:

Pour the finished filling into the graham cracker crust. Smooth the top cover the pie and place it in the refrigerator to chill for at least four hours or overnight for best texture. The filling will firm up for perfect slices.

Decorate and Serve:

Just before serving pipe or dollop whipped cream over the top and give it a dusting of unsweetened cocoa powder. Serve your pie cold for maximum refreshment and flavor.

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Using a really good espresso powder makes all the difference in taking this pie from good to showstopping. My favorite moment making this was letting my kids add the whipped topping and watching their faces light up as the filling turned fluffy.

Storage Tips

This pie stores best when kept covered in the refrigerator. It will keep beautifully for up to three days and the flavors only deepen with time. For longer storage freeze individual slices wrapped tightly in plastic and foil then thaw overnight in the fridge before serving.

Ingredient Substitutions

If you do not have whiskey use a teaspoon of vanilla extract for a nonalcoholic version. For the crust swap out graham cracker for chocolate or shortbread for a different vibe. No instant espresso on hand Use strong instant coffee granules instead.

Serving Suggestions

Irish Coffee Pie pairs perfectly with a hot cup of coffee or a glass of Baileys. It makes a crowd-pleasing finish for St Patrick’s Day dinners holiday gatherings or any evening when you want something special but low effort.

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Irish Coffee Pie Origins

This recipe is inspired by the flavors of traditional Irish coffee a blend of coffee whiskey and cream. The dessert pie version became popular in American kitchens as cooks sought playful ways to bring a classic cocktail to the dessert table especially in the winter.

Frequently Asked Questions

→ Can I use freshly brewed coffee instead of instant espresso powder?

For the most concentrated flavor, instant espresso powder is recommended. Brewed coffee may make the filling too runny and dilute the coffee taste.

→ Is there a substitute for whiskey?

You can use Irish cream liqueur for a slightly different flavor, or leave out the alcohol for a family-friendly option.

→ How do I store the pie?

Cover the pie and refrigerate for up to 3 days. For longer storage, freeze tightly wrapped for up to 1 month.

→ Can I make this dessert ahead of time?

Yes, it's ideal for making ahead. Prepare and refrigerate at least 4 hours or overnight for the best texture.

→ What toppings work best?

Whipped cream and unsweetened cocoa powder are classic, but chocolate shavings or espresso beans also make great garnishes.