Blackcurrant & Baileys Irish Cream Pie

I am so thrilled to finally with my new pie recipe.  It was inspired by my youth growing up in Ireland.  I used to love blackcurrant sandwich7es and would often eat them all the time.  So much so that my mouth and lips would often be all black from the blackcurrants.  For the custard I infused it with another favorite of mine which is Baileys Irish Cream liquor which is another real treat with this pie.  For the crusted I used ginger snap biscuits/cookies which were another favorite of mine growing up.  So as you can see the pie is truly a combination of the things I love from the country of my youth which I truly miss allot.  Eating this really made me home sick.  Due to the pandemic it’s being a while since I was back there.

The combination of all of these ingredients together it so delightfully decadent but very light dessert as the custard and mousse are just so light and silky.  I would never have though that ginger would compliment Baileys or blackcurrant, however the things you least expect to compliment one another often go best together.

I am so happy to share my new recipe with you.  I hope you enjoy it as much as I do and that it too brings you a little taste of Ireland.

Pie crust

190g Ginger Snap Cookies

70g of unsalted cultured butter 

Baileys Irish Cream Custard

75g caster sugar (super fine sugar)

4 large egg yolks at room temperature 

45g corn starch

1/2 tsp vanilla extract

40g unsalted cultured butter

150ml of Baileys Irish Cream

300ml full fat milk

Blackcurrant Mousse

Please note this mousse contains raw egg whites and there are some risks associated with eating raw egg whites.   Please see note below:

170ml double cream 

1 1/2 tsp corn starch

2 large egg whites

1 tbsp of sugar

130g Blackcurrant jam

Directions 

1. In a food processor crush ginger snap cookies to a sandy texture.  If you don’t have a food processor it can also be done by hand too.  Place crushed cookies in a mixing bowl.
2. Melt butter in a microwave to a liquid state.  Add melted butter to crushed ginger cookies and stir until well mixed.
3. Get a 9 inch aluminum pie dish and place cookie mixture in the dish.  Starting at the sides and working your way into the center use your fingers or a spatula to create a even firm even layer of pie crust.  Once finished place pie crush in the fridge for 30 minutes so they crust can set and become firm. 
4. While the pie crust is setting, you can start making your custard.  In a saucepan first combine your milk, Baileys and vanilla extract and bring to a slow simmer on the stove.  While the liquid ingredients are heating mix your caster sugar, egg yolks and corn starch together in a bowl until fully combined and form a silky pale yellow color.
5. Once the milk and Baileys come to a slow boil remove from the heat and slowing pour about 1/4 of the mixture into the bowl with your sugar, eggs and corn starch.  Mix well and then pour the combined mixture back in the saucepan with the remaining milk and Baileys.  Bring the mixture to a slow boil over a low heat stirring constantly.  Once it starts to bubble remove custard from the heat immediately.  Your mixture should be nice and thick.  
6. Pass the custard through a sieve into a bowl to make it more silky.  Then add the butter and mix until melted and fully combined.  Set aside and leave to cool for a few minutes.  Remove your pie crust from fridge and pour custard into pie dish and smooth out using a spatula or an off set knife.  Return pie to fridge when finished and let is set for about 1 hour before adding the mousse.
7. To make your mousse, first put the heavy cream in a bowl and add 1 1/2 tsp of corn starch and whisk until it forms stiff peaks.  Then fold in blackcurrant jam until fully combined and set aside once done.
8. In a separate bowl whisk room temperature raw egg whites until they start to get foamy, then slowly add 1 tbsp of sugar while still whisking.  Continue whisking until the egg whites form glossy soft peaks.  The egg whites are whisked enough when you can turn the bowl upside down without the mixture pouring out.
9. Pour half of the cream and blackcurrant mixture into the egg whites bowl and gently fold in the mixture.  Then add the remaining mixture to the egg whites and continue gently folding it, until fully combined.  Please be gently folding in the cream and jam as you don’t want to deflate the air in the egg whites.  This is what gives the mousse it’s light and airy texture.
10. Once combined take your pie from fridge and using a spatula or off set knife place the mousse on top of the custard and shape into a slight dome and then return the pie to the fridge.  It’s best to let the pie set in the fridge overnight or for at least 5-6 hours if possible.
11. You may garnish your pie with what ever decorations you like.  I piped a ring of fresh mascarpone cream and then placed some chocolate crumbs in the middle of mine.  You can be adventurous and decorate as you like.

A important note about raw egg whites 

For most people there are no issues with eating raw egg whites.  However for some people with compromised immune systems, pregnant women and very young or old people they should avoid them due to the risk of salmonella.