Irish Coffee Pie, Espresso Martini, and Where the Crawdads Sing

Ingredients

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the Filling:

• 1 cup heavy cream
• 1/2 cup granulated sugar
• 2 tablespoons instant coffee granules
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 2 cups whole milk
• 3 large egg yolks
• 2 tablespoons Irish whiskey
• 1 teaspoon vanilla extract

For the Topping:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 tablespoon Irish whiskey (optional)
• Shaved chocolate or cocoa powder for garnish (optional)

Instructions

Prepare the Crust:

• Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool completely.

Make the Filling:

• In a medium saucepan, combine the heavy cream, sugar, instant coffee granules, cornstarch, and salt. Whisk in the milk and egg yolks until smooth. Cook the mixture over medium heat, stirring constantly, until it thickens and begins to bubble, about 8-10 minutes. Remove from heat and stir in the Irish whiskey and vanilla extract.

Assemble the Pie:

• Pour the coffee filling into the cooled pie crust, spreading it evenly. Cover the pie with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Refrigerate the pie for at least 4 hours, or until fully set.

Prepare the Topping:

• In a large bowl, whip the heavy cream, powdered sugar, and Irish whiskey (if using) until soft peaks form. Spread the whipped cream over the chilled pie.

Garnish and Serve:

• Garnish the pie with shaved chocolate or a dusting of cocoa powder if desired. Slice and serve chilled.