Bailey’s Sweet Irish Cream Pie for St. Patrick’s Day

1. Plan ahead for making this pie, as it requires 4 hours in the freezer before serving.
2. Preheat the oven to 325° Have a 9” pie plate ready.

Make the Crust.

1. In a large bowl, crush the vanilla wafers and amaretto cookies into fine crumbs. (I used a heavy mug with a flat bottom and they crushed up quickly.) Stir the melted butter into the crumbs until they are saturated.

2. Press the mixture into the bottom and about halfway up the sides of the pie plate. Press them into as even of a layer as you can, and the sides should be an even thickness as well.
3. Place this in the oven and bake for 15 to 20 minutes, until the crust has lightly browned. Do not allow it to over-brown. Remove the pan from the oven and place on a cooling rack. Use the back of a spoon to gently press down the drust all over. Allow the crust to cool completely.

Toast the mini marshmallows.

1. Switch the oven to the broil setting. Line a small baking sheet with parchment paper. Spread the mini marshmallows over the baking sheet and do your best to leave space between them. (Though they will roll a bit when you pick up the pan!) Place the pan under the broiler, set your timer for 30 seconds and do not walk away! Literally, turn on the oven light and place your forehead against the oven door handle to watch the marshmallows: they will begin to brown quickly. When they show lightly browned tops remove them from the oven. Allow them to cool.

Make the filling:

1. Place the bowl and whisk attachment for your mixer into the freezer.

2. Divide the crushed Cocoa Puffs between two small bowls. Stir 2 tablespoons of the Baileys Irish Cream into one of the bowls, stirring until the cereal is saturated with the Irish cream. Set aside.
3. Place the large marshmallows and milk in a large saucepan over medium heat Stir the marshmallows as they melt and become spoon: watch the mixture carefully to make sure it isn’t burning on the bottom. When it’s melted and smooth, remove the pan from the heat. Place the pan in the fridge for 20 minutes.
4. Meanwhile, assemble the chilled bowl and whisk on the stand mixer pour the whipping cream and the cornstarch into the bowl. Beat the cream on high for about ten minutes, until stiff peaks form. Remove 1 cup of the whipped cream and set it aside.

Assemble the pie.

1. Remove the marshmallow mixture from the fridge: it should be chilled enough that it mounds up when you drop some from a spoon. Stir the marshmallow mixture and remaining Bailers into the whipped cream. Add in the toasted mini marshmallows, stirring them in a few at a time so that don’t stick to each other.

2. Spoon half of the filling into the cooled cookie crust and spread into an even layer. Spread half of the Baileys-soaked Cocoa Puffs evenly over the filling, reserving about 2 tablespoons to use on the top of the finished pie. Spread the dry Cocoa Puffs over the Baileys Cocoa Puffs. Spoon the remaining filling into the pie and spread evenly.

3. Take the 1 cup of whipped cream you set aside and whisk into it the espresso/coffee and granulated sugar. Spread this over the top of the pie.

4. Sprinkle the reserved Baileys Cocoa Puffs around the outside edge of the pie, pressing them in gently.
5. Cover the pie loosely with plastic wrap and place in the freezer for four hours.
6. If using the green decorating sugar, take the pie out when it is set and place a shamrock stencil in the center of the pie. Carefully spoon the decorating sugar into the stencil to create the shamrock.
7. If not serving right away, store the covered pie in the freezer. The pie should slice easily right from the freezer, but if it seems too solid give it 10 minutes at room temperature and try again. Serve slices immediately.