Corned Beef Reubens & Baileys Fudge Pie
Meal Time Monday to celebrate both St. Patrick’s Day (3/17) and Pi Day (3/14)! I always look forward to my annual corned beef and turn it into grilled reubens. Then get yourself some Irish cream because it’ll get made into a rich, fudgey pie topped with luscious whipped cream.
Happy Pi Day!! Do you remember how to calculate the area and circumference of a circle? M was teasing me for rattling it off, but who can forget?? Recipes for Corned Beef Reubens & Baileys Fudge Pie are up! And magically delicious.
Corned Beef Reubens
Ingredients
- 1 cup mayonnaise
- ¼ cup ketchup
- ¼ cup pickle relish , or finely diced pickles
- 2 tbsp minced onion, shallot, or scallion whites
- 1 tsp Worcestershire sauce
- pepper, to taste
- 2 tbsp butter, softened
- 8 slices rye bread
- 8 thin slices Swiss cheese
- cooked corned beef, sliced (about 1 lb or enough for 4 sandwiches)
- 1 cup sauerkraut, drained
Instructions
- To make the dressing, mix together the mayonnaise, ketchup, relish, onion, and Worcestershire sauce in a small bowl. Season with pepper.
- Heat a griddle over medium heat. To assemble the sandwiches, lightly butter one side of each slice of bread. Flip them over and spread the other side of each slice of bread with the dressing. Top four of the slices with 2 slices of Swiss cheese each, then top with a generous portion of the corned beef, and about ¼ cup of sauerkraut. Top with the remaining bread and grill until golden brown on both sides.
Baileys Fudge Pie
Ingredients
- 1 frozen pie crust, thawed
- 3/4 cup sugar
- 1/4 cup Baileys Irish Cream
- 4 ounces unsweetened chocolate, chopped
- 1 stick unsalted butter, cut into small pieces
- 3 eggs
- 1/4 cup flour
- pinch kosher salt
Baileys Whipped Cream
- 1 cup heavy cream
- 2 tbsp sugar
- pinch kosher salt
- 2 tbsp Baileys Irish Cream
Instructions
- In a small saucepan, heat the sugar and Irish cream until the sugar dissolves and the mixture simmers. Remove from heat and add the chopped chocolate. Stir until the chocolate melts, then add the butter and whisk until the butter melts and is completely incorporated. Add the eggs and whisk again, then add the flour and a pinch of salt. Whisk until smooth and pour into your crust.
- Bake at 350 for about 25 minutes. The top will appear dry and crackly and puff slightly. A toothpick inserted in the center should come out clean. Cool on the countertop for about 15 minutes before slicing. Or refrigerate until cold for an even fudgier experience. Serve with Baileys Whipped Cream.
- For the whipped cream, in the bowl of a mixer, whip the heavy cream, sugar, and salt until soft peaks form. Add the Irish Cream and whip to stiff peaks.
