Pie base:
Melt the butter in a small saucepan over low heat.
Crush the cookies in a bag using a rolling pin until they are crumbs, not too fine.
Mix the butter with the crumbs, making sure it covers them well.
Place a 20 cm (8-inch) bundt pan or six individual molds on a flat baking tray.
Spoon the buttered crumbs into the molds to form a base, and let cool in the refrigerator.
Pie filling:
Place the egg yolks in a medium mixing bowl, add the sugar, and mix with a whisk until thickened.
The mixture should reach the ribbon stage, so it holds its shape and has a light color and smooth texture.
In another bowl, beat the cheese until smooth, add the egg mixture and Carolans Irish cream, and mix until smooth.
In a plate, cover the gelatin with hot water. Let it soak for a few minutes until softened, then strain and place in a pan with 30 ml of water.
Heat over low and stir until dissolved. Let cool and then whip together with the cheese mixture. Incorporate the orange zest.
Whip the double cream until it is as smooth as possible and incorporate. Pour the mixture over the crust of the pie and let it cool for an hour and a half.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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