Irish Whiskey Pie

A grown-up pie for whiskey lovers, this no-bake chiffon is airy, cool, and unmistakably boozy. There’s no oven involved; the whole thing sets up in the fridge.

The texture comes from a little kitchen chemistry. Egg yolks are beaten with sugar until pale and thick, then a gelatin-and-whiskey mixture, dissolved gently over hot water, gets stirred in to give the filling its soft, sliceable set.

Folding in freshly whipped cream is what turns that custard light and mousse-like instead of dense. Work gently here so you don’t knock the air out.

Half the Irish whiskey goes in raw at the end, which keeps its warm, oaky bite intact rather than cooking it off. The result tastes distinctly of the bottle, so use one you would happily sip.

Chill until firmly set, then finish with a piped border of whipped cream and a shower of shaved chocolate over the center.

Pro Tips

• Stir the warm gelatin into the yolks quickly and steadily so it blends in smoothly instead of seizing into strands.
• Make sure the gelatin is fully dissolved with no grains before adding it, or the filling sets unevenly.
• Since the yolks are barely cooked, use pasteurized eggs if you are serving anyone who should avoid raw egg.
• Chill several hours until firmly set before slicing; rushing it gives you a runny pie.

Variations

• Use bourbon, rum, or Irish cream in place of the whiskey.
• A chocolate cookie or graham crust pairs beautifully with the shaved chocolate top.
• Add a spoon of strong coffee or espresso to the filling for an Irish-coffee twist.