This pie boasts a pillowy handmade whipped cream topping, a creamy, boozy Baileys chocolate filling, and an easy cookie crust. The ideal pie for a St. Patrick’s Day celebration! Go through my other boozy dessert recipes.
As you may have guessed, I like boozy treats. If you haven’t already noticed, this dish will be joining the ranks of goodies such as Jack and Coke cupcakes, loaded mint chocolate chip ice cream, bourbon balls, and so on.
The secret to producing a decent alcoholic dessert is to not aim to get the people eating it intoxicated; instead, you want to give it a little jolt and make them wonder whether they should be driving home.
And I’ll let you in on a little secret: even if your guests consume a whole batch of alcoholic cupcakes, they won’t be the least bit tipsy. So don’t worry, my friends.
This time, I went with a pie shape. As much as I like infusing cupcakes with a creamy liquor filling, I wanted to try something different.
Side note: I am not the only one who has done this, and the recipe below is based closely on one I discovered on the Baileys website years ago (its not there anymore, otherwise I would link to it).
Tips for making Bailey’s chocolate pie
There are just two components in the crust: chocolate wafers and unsalted butter. We’re not using any more sugar, and there’s no need for extract or flours. Just 30 of those tiny chocolate wafer cookies and 6 tablespoons of melted butter are required.
You have many possibilities for producing the crust. Just put the cookies and butter in a food processor, pulse until blended, and you’re done.
If you don’t have a food processor, you may smash the cookies with a rolling pin inside a resealable plastic bag, then combine with melted butter in a mixing dish using a spatula.
Let the crust to cool completely before adding the chocolate filling. The crust only takes about 15 minutes to cool, so I believe you’ll be OK. Additionally, you’ll be spending that time creating the filling, so I doubt you’ll notice.
The whipped cream is optional, but very recommended. It adds another dimension of taste (and a little height), and since the whipped cream isn’t too sweet, it works well with the rich chocolate flavors.
Add chocolate curls or shavings for a special touch!
They’re not difficult to create, so just set aside some time while you wait for the pie to cool and solidify.
Don’t want to add liqueur?
No worries. There are no changes required to the recipe; just leave out the Baileys.
It will be a hit no matter how you serve it. A sumptuous, rich hit.
Bailey’s Chocolate Pie
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Description
Equipment
- The food processor
- The Rolling Pin
- Tart dish (round)
Ingredients
Cookie crust
- thirty chocolate wafers
- 6 tablespoons melted unsalted butter
Pie filling
- 6 oz. chopped dark or semi-sweet chocolate (or chocolate chips)
- 1 quart heavy whipping cream
- 1 teaspoon granulated sugar
- Baileys Irish Cream liquor, 2 oz.
Whipped cream topping (optional)
- 1 quart heavy whipping cream
- 2 tablespoons granulated sugar
- 1 tsp pure vanilla extract
Instructions
Cookie crust
- Preheat the oven to 350 degrees Fahrenheit.
- Food processor: In a food processor, combine the cookie wafers and melted butter and pulse until a fine crumb forms that stays together when squeezed.
6 tablespoons unsalted butter, 30 chocolate wafers - Roll the cookie wafers in a gallon-sized plastic bags, remove excess air, and seal. Crush cookies into tiny crumbs using a rolling pin. Place the crumbs in a medium-sized mixing basin and toss with the melted butter until fully incorporated.
- Press the cookie crumb mixture firmly into the bottom and up the sides of a 9-inch pie dish. 15 minutes in the oven. and set aside to cool thoroughly on a wire rack (aff link).
Pie filling
- While the crust is cooling, melt the chocolate according to the package guidelines (either over low heat on the stove, stirring frequently until melted or in a microwave safe bowl, heating and stirring in 30 second increments until melted). Set aside.
6 oz. semi-sweet or dark chocolate - Whip heavy cream and sugar together in a large mixing basin with a hand mixer or stand mixer until soft peaks form. Mix in the Baileys and melted chocolate on low to medium speed until fully blended.
1 cup heavy whipping cream, 1 tbsp granulated sugar, and 2 oz. Baileys Irish Cream liquor - Refrigerate for at least 3 hours after pouring mixture into chilled pie shell.
Whipped cream topping (optional)
- 2 tsp pure vanilla extract
In a large mixing basin, add heavy cream, powdered sugar, and vanilla extract, and beat on high speed with a hand mixer or stand mixer until medium peaks form (usually about 3 minutes).
1 cup heavy whipping cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla extract - Refrigerate the pie until ready to serve, then top with whipped cream (adding chocolate curls or shavings makes for a nice presentation). Cut, serve, and enjoy!
Notes
- You don’t want to use liqueur? No worries. There are no changes to the recipe; just leave out the Baileys.