Make this decadently sweet and creamy pie for St. Patrick's Day or any old day. Baileys Chocolate Irish Cream Pie is a scrumptious dessert with a chocolate cookie crust.
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I may have gilded the lily here—after all Baileys Irish Cream is pretty darned good all on its own over a little ice, or splashed into afternoon coffee.
Yet, I couldn't resist pouring Baileys into a decadent, chocolaty dessert. You will love it! Baileys Chocolate Irish Cream Pie is creamy, sweet, full of Irish cream flavor, and needs no baking.
And don't think that this is only a St. Patrick's Day treat—this chocolate Baileys pie is a welcome dessert any time of the year.
What is Irish cream liqueur made from?
Baileys brand and other Irish creams are a blend of milk, chocolate, and Irish whiskey. It's a smooth and creamy liqueur that's exquisite when used to make sweet drinks, desserts, and coffee drinks.
The Surprising History of Baileys
I always assumed that Irish cream had been around for ages, a spirit that the Irish had been brewing for centuries. Then, I found this Irish Times article about the origin of the liqueur and learned the truth: Irish cream was created in 1973!
Irish advertisers David Gluckman and Hugh Reade Seymour-Davies had a client who wanted to create a new alcoholic beverage. In less than an hour, the ad execs came up with the idea for Irish cream liqueur. They ran to a local store to grab ingredients, including Jameson Irish Whiskey and heavy cream, and concocted the liqueur recipe right in their office.
The all-male focus group who were the first to try Baileys called it a "girl's drink", and one U.S. spirits executive declared, "This shit will never sell!"
He was wrong: that shit does sell, to the tune of about 82 million bottles each year.
Why you'll love this pie
One of the best things about this Baileys chocolate cream pie is that it's easy to make. Vanilla wafer cookies and cocoa are combined to make a pie crust that bakes up in just 15 minutes. After that, just blend the other ingredients and spoon the pie filling into the crust.
A mixture of cream cheese and whipped cream gives this pie the flavor of a Baileys cheesecake but with a lighter, mousse-like texture.
The pie does need to chill for a few hours, which lets the flavors develop and makes the pie easy to slice. You can also make it the day before and hold it in the fridge until you're ready to serve it.
If you're making this Baileys Irish cream dessert for St. Patrick's Day, top it with green shamrock sprinkles like I did! You can also add chocolate curls or grated chocolate to the top.
🔪 How to make Chocolate Baileys Irish Cream Pie
Ingredients:
- 'Nilla Wafer Cookies: They're for the crust
- Cocoa Powder: Also for the pie crust
- Butter: Use unsalted butter and melt it
- Heavy Cream: Use this or whipping cream to whip up
- Powdered Sugar: It goes in both layers of this pie
- Chocolate: Use bars of semi-sweet baking chocolate
- Cream Cheese: Two bricks, please
- Salt: Just a pinch
- Baileys Irish Cream Liqueur: You need a ½ cup for the pie
- Sprinkles: My St. Patrick's Day sprinkles are from SprinklePop
Step 1: Make the cookie crumbs
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Grind the 'Nilla wafer cookies up with cocoa and melted butter in a food processor.
Step 2: Bake the crust
Press the mixture into a pie plate. Bake the chocolate pie crust until it's set, then let it cool completely.
Step 3: Make the whipped cream
Whip cream and sugar together in a mixer to make the whipped cream: some for the filling and some for the topping.
Step 4: Make the chocolate filling
Blend up cream cheese, melted chocolate, Baileys, and sugar to make the filling.
Step 5: Fold in the whipped cream
Gently mix in the whipped cream to make a smooth filling.
Step 6: Assemble and chill
Spoon the filling into the crust, then spread whipped cream over the top. Chill the pie for at least 4 hours.
Step 7: Add sprinkles and serve
FAQs
Even though it's made with milk and cream, Baileys does not need refrigeration, because the alcohol in the liqueur acts as a preservative. According to Baileys' website, opened or unopened bottles should be stored between 32°F-77°F and out of the sun. It will last for up to two years.
Yes! Instead of baking the cookie crumb crust, you can simply pick up a premade chocolate cookie crust at the grocery store.
Tips:
- Allow the Baileys pie to chill for at least four hours or overnight before serving.
- For a no-bake pie: skip the steps to bake your own cookie crumb pie crust, and simply use a store-bought, chocolate cookie crumb pie crust instead.
The Baileys Chocolate Irish Cream Pie recipe is below. Here are more St. Patrick's Day recipes to try, including another Irish cream dessert!
💬 How do you like this Irish Cream Pie? Leave a comment below.
📖 Recipe
Baileys Chocolate Irish Cream Pie
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Ingredients
For the crust:
- 3 cups vanilla wafer cookies (6-7 ounces)
- ¼ cup cocoa powder
- 6 tablespoons butter, melted
For the whipped cream:
- 2½ cups heavy or whipping cream
- ½ cup confectioner's sugar
- ½ teaspoon cream of tartar (optional)
For the filling:
- 6 ounces semi-sweet baking chocolate
- 16 ounces cream cheese, softened
- Pinch of salt
- 1½ cups confectioner's sugar
- ½ cup Baileys Irish Cream liqueur
- Sprinkles to decorate: St. Patrick's Day-themed, green, or your choice
Instructions
- Place the bowl and whisk attachment for your mixer into the freezer.
Make the crust.
- (The crust requires a brief baking. See the notes below for a no-bake option.)
- Preheat the oven to 325° F. Have a 9-inch pie plate ready.
- Grind the vanilla wafers into fine crumbs using a food processor. (If you don't have a food processor you can crush them in a bowl using a pestle or a heavy-bottomed glass.)
- Add the cocoa powder to the crumbs and pulse the food processor to blend them in. With the motor running pour in the melted butter and run the food processor until the chocolaty crumbs are thoroughly saturated.
- Press the mixture into the bottom and up the sides of the pie plate, using the bottom of a glass or a pastry tamper. It should be a firm, even layer over the entire bottom and sides.
- Place the crust in the oven and bake for 15 minutes. Move the crust to a cooling rack. The crust will have puffed a little: use the glass or tamper to gently press it down and against the sides. Allow the crust to cool completely.
Make the whipped cream:
- Assemble the chilled bowl and whisk on the stand mixer. Pour the whipping or heavy cream into the bowl. Beat the cream on medium-high for a minute. Stop the mixer; add in the ½ cup of confectioner's sugar and the cream of tartar if using. (Cream of tartar will help whipped cream stay set for longer, but if you don't have any, don't worry about it.)
- Whip the cream for another 2-4 minutes, until stiff peaks form.
- Remove 2 cups of the whipped cream and put them in the fridge. (This will go on at the end.) Transfer the rest of the whipped cream to a bowl and hold it aside for the filling.
Make the filling:
- Place the chocolate in a microwave-safe bowl. Microwave it in 30 second blasts, stirring after each one, until the chocolate is melted and smooth. Set it aside to cool—it must be at room temperature before it goes into the filling.
- Wipe out the mixer bowl. Add in the softened cream cheese and the pinch of salt; beat the cream cheese on medium until it's whipped and smooth.
- Add in the 1½ cups of confectioner's sugar; beat it into the cream cheese until the mixture is smooth, scraping down the sides once or twice during mixing.
- The chocolate should be room temperature—once it is, scrape it into the mixing bowl. Run the mixer on medium-low, scraping the sides once or twice, until the chocolate is fully incorporated.
- Pour the Baileys Irish Cream into the bowl and run the mixer on medium speed to incorporate it.
- Take the whipped cream you set aside in the bowl: use a rubber spatula to gently fold it into the chocolate-cream cheese mixture, using big strokes to pull the mixture from the bottom up and over the top. (This is to keep the mixture light and airy.)
Assemble the pie:
- Spoon the chocolate-Baileys filling into the cooled crust. It's a lot of filling and will be higher than the edge of the pie plate, but should be firm enough to stay in place. Use a rubber spatula to spread it evenly and smooth the top.
- Take the 2 cups of whipped cream from the fridge. Spread this evenly over the top of the pie filling.
- Loosely cover the pie with plastic wrap and place it in the fridge to chill and set for at least 4 hours or overnight.
- Once chilled, add sprinkles to the top: you can use stencils to create shapes or just sprinkle them all over.
- Slice the pie and serve immediately. Store any leftovers covered in the fridge for up to 4 days.
Notes
Tips:
- Plan for the overnight chill when getting ready to make this pie!
- For a no-bake pie: skip the steps to bake your own cookie crumb pie crust, and simply use a store-bought, chocolate cookie crumb pie crust instead.
Nutrition
armchairsquid says
So yummy!
Nancy Mock says
???? thanks!