Darby Cream Pie

Sam Jones/Quinn Brein



1 cup milk
1/2 teaspoon nutmeg
3 eggs, separated
1/3 cup sugar
1 tablespoon gelatin (1 package)
2 tablespoons water
3 tablespoons O'Darby's Irish Cream liqueur
1/2 pint heavy cream
9-inch pie shell, baked


Scald milk and nutmeg together in double boiler. Blend egg yolks with sugar until creamy. Dissolve gelatin in the water and O’Darby’s. Remove hot milk from the double boiler and add slowly to the egg and sugar mixture, stirring constantly with wire whisk. Put back into double boiler and cook on low heat, stirring occasionally until thickened. Add the gelatin mixture and blend in thoroughly. Remove from heat and allow to cool (stir occasionally to keep mixture from hardening around the edges). When the filling has cooled, but not set (if filling sets, you’ll have to warm it up and cool it again to avoid lumps), whip the egg whites until stiff but not dry and fold into the filling. (If the filling appears lumpy don’t despair; use a wire whisk to blend until smooth.) Now whip the heavy cream, fold it into the filling, and put into the baked pie shell, Refrigerate and start work on the topping.



Makes 10 to 12 servings.

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That recipe is mighty rich. I

That recipe is mighty rich. I can't wait to try it. That pie should come with a sign that says; "Abandon all hope of losing weight yee who fix this for dessert."