food

Irish Frappuccino Pie

The festive season just wouldn’t be the same without a Baileys showstopper! And this indulgent Irish Frappuccino Pie is the perfect way to impress your guests.

food

Irish Frappuccino Pie

The festive season just wouldn’t be the same without a Baileys showstopper! And this indulgent Irish Frappuccino Pie is the perfect way to impress your guests.

Ingredients

Cheesecake

  • 1 packet shortcrust pastry block
  • 600 grams cream cheese
  • 200 grams sour cream
  • 150 millilitres Baileys
  • 150 grams caster sugar
  • 2 tablespoons espresso powder
  • 4 whole eggs
  • 4 egg yolks

Italian Meringue

  • 230g caster sugar
  • 100ml water
  • 4 egg whites

Steps

Cheesecake

  1. Preheat the oven to 180°C (160°C fan).
  2. Lightly butter the cake tin. On a lightly floured surface, roll out the pastry to 3mm thick. Line the tin, pressing the pastry down into the corners and up the sides. Trim the pastry so the sides are about 7cm tall. Put the tin into the freezer for 30 minutes until the pastry is completely frozen.
  3. Preheat the oven to 200°C/180°C fan. Use lightly-buttered foil to line the inside of the pie crust. Press the foil against the frozen dough so that it’s a really neat fit, especially in the corners and around the top edge. Fill the tin to the top with baking beads or dried rice, and bake for 30 minutes. Take it out of the oven, remove the baking beads and foil, and prick the base with a fork. Put it back into the oven for another 20 minutes or until cooked.
  4. Make the filling while the pie case is baking. In a large mixing bowl, whisk together the cream cheese, sour cream, Baileys, caster sugar and espresso powder. Then add the eggs and yolks, and whisk until smooth.
  5. The cheesecake will cook in a water bath, so the outside of the tin needs to be wrapped in a few layers of foil to make it watertight. Place the foil-wrapped tin into a deep roasting dish. Pour the filling into the tin - it should leave about a 1 centimetre gap at the top. Cover the top of the tin with foil, then fill the roasting tin with boiling water from the kettle, so it comes about halfway up the side of the cake tin. Bake for 1 hour 30 minutes, until just set - the whole thing should wobble a little but it should not look runny in the centre. Remove the foil, switch the oven off and leave the door slightly ajar for 1 hour. Then take the cake out of the oven and leave it to cool completely before putting it into the fridge for 4 hours or overnight.

Italian Meringue

  1. Make the meringue on the day you want to serve the pie. Put the caster sugar and water into a small saucepan and stir until the sugar has melted, then bring it to the boil. Leave the saucepan without stirring, until it reaches a fast boil. Use a sugar thermometer to check the temperature of the sugar syrup - it needs to reach 120°C.
  2. Meanwhile, put the egg whites into a large mixing bowl and use an electric whisk on high speed to whisk the mixture to soft peaks.
  3. Once the sugar has reached 120°C, with the whisk on low speed, carefully pour the sugar syrup down the inside of the bowl into the whipped egg whites. Once all of the sugar syrup is combined, whisk on high speed until the meringue has formed firm peaks and has cooled right down.
  4. Carefully remove the chilled pie from its tin, and secure it on a stand or serving dish with a small dab of meringue. Spoon the rest of the meringue into a mound on top of the pie, filling it right up to the crust so none of the filling is visible. Make swirls in the meringue with the back of a spoon or a palette knife, then use a small blow torch to gently toast it all over. Leave the meringue to rest for 30 minutes before using a sharp knife to slice the pie and serve.