Complicated But Worth It

I found this recipe for Irish Cream Pie off Betty Crocker's wesbite and thought it would be a perfect finish to our corned beef dinner!   It takes a while and has many steps with waiting time but I think it is definitely worth it for the patient baker!

Chocolate Pat-in-Pan Pie Crust



3/4 cup plus 2 tablespoons all-purpose flour


1/2 cup butter or margarine, softened


1/4 cup powdered sugar


1/4 cup finely chopped pecans or walnuts


2 tablespoons unsweetened baking cocoa


Filling


1/2 cup milk


32 large marshmallows


1/3 cup Irish cream liqueur


1 1/2 cups whipping cream

1. Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.

2. In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.

3. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.