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Bailey’s Chocolate Pie

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5 from 1 vote

This pie has an easy cookie crust, a creamy, boozy Bailey’s chocolate filling, and a pillowy homemade whipped cream topping. The perfect pie for a St. Patrick’s Day party! Check out my other boozy dessert recipes.

A slice of Bailey's chocolate pie topped with whipped cream and chocolate shavings with a fork on a white plate

As you may have noticed, I’m a fan of alcoholic desserts. If you hadn’t noticed, this recipe is going to join the likes of treats like Jack and Coke cupcakes, loaded mint chocolate chip ice cream, bourbon balls, and… well, there are a lot and you can find them all here.

The key to making a good boozy dessert is that you’re not trying to get the people consuming them drunk – you just want to give it a little bit of a kick and make them question whether or not they should be driving home.

And I’ll let you in on a secret – even if your guests ate an entire batch of alcoholic cupcakes, they’re not going to be the least bit drunk. So worry not, my friends.    

Chocolate pie with a cookie crust topped with whipped cream and chocolate shavings

This time around, I decided to go for pie form. As much as I absolutely adore infusing cupcakes with a creamy liquor filling, I wanted to try something new.

Side note: I am by no means the only person that has ever done this and the below recipe is based loosely off of a recipe I found on the Bailey’s website years ago (it’s not there anymore, otherwise I would link to it).

Nabisco Famous Chocolate Wafers

Tips for making Bailey’s chocolate pie

The crust is only two ingredients: chocolate wafers and unsalted butter. We’re not adding additional sugar, and there’s no need for extract or flours. Just 30 of those thin chocolate wafer cookies and 6 Tablespoons of melted butter.

When it comes to making the crust, you have options. The easiest thing to do is just toss the cookies and butter in a food processor, pulse until combined, and you’re done.

But if you don’t have a food processor, you can crush the cookies inside a resealable plastic bad with a rolling pin, then combine with melted butter using a spatula in a mixing bowl.

Chocolate wafers blended with melted butter to form a cookie pie crust

After you bake the crust, let it cool before you add your chocolate filling. It only takes 15 minutes or so to cool the crust, so I think you can handle the wait. Plus, you’ll spend that time making the filling – so I bet you won’t even notice.

The whipped cream is optional, but so, so encouraged. It adds another level of flavor (and a little height), and since the whipped cream isn’t super sweet it’s a nice complement to the rich chocolate flavors.

Filling a chocolate cookie crust with chocolate cream filling

Add chocolate curls or shavings for a little extra flair!

They’re not hard to make, so just set aside a little time while you’re waiting for the pie to chill and set.

Overhead shot of Bailey's chocolate pie topped with whipped cream and chocolate shavings with a fork on a white plate

Don’t want to add liqueur? 

No problem. No adjustments need to be made to recipe itself, you can just omit the Bailey’s altogether.

No matter how you serve it, it’s going to be a hit. A rich, decadent hit.

A slice of Bailey's chocolate pie topped with whipped cream and chocolate shavings with a fork on a white plate

After you’ve made this recipe, please consider coming back to share your experience with others by leaving a comment below with a star rating!

A slice of Bailey's chocolate pie topped with whipped cream and chocolate shavings with a fork on a white plate

Bailey's Chocolate Pie

5 from 1 vote
This pie has an easy cookie crust, a creamy, boozy Bailey's chocolate filling, and a pillowy homemade whipped cream topping. The perfect pie for a St. Patrick's Day party! Check out my other boozy dessert recipes.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 3 hours 40 minutes
Servings 8 slices

Ingredients
  

Cookie crust

  • 30 chocolate wafers
  • 6 Tablespoons unsalted butter, melted

Pie filling

  • 6 ounces dark or semi-sweet chocolate, chopped (or chocolate chips)
  • 1 cup heavy whipping cream
  • 1 Tablespoon granulated sugar
  • 2 ounces Bailey's Irish Cream liqueur

Whipped cream topping (optional)

  • 1 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • ½ teaspoon pure vanilla extract

Instructions
 

Cookie crust

  • Preheat oven to 350° F.

You can make your cookie crust one of two ways:

  • Food processor: Place your cookie wafers and melted butter in a food process and pulse until it forms a fine crumb that sticks together when pressed.
  • Rolling pin: Place the cookie wafers in a gallon-sized plastic baggie, remove excess air and seal. Using a rolling pin, crush cookies into fine crumbs. Pour the crumbs to a medium-sized bowl and mix with melted butter until well-combined.
  • Pour cookie crumb mixture into a 9-inch pie plate and press firmly and into the bottom and up the sides of the pan. Bake for 15 minutes. and let cool completely on a wire rack (aff link).

Pie filling

  •  While your crust cools, melt chocolate according to package directions (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.
  •  In a large bowl, use a hand mixer or stand mixer to whip heavy cream and sugar together until soft peaks form. Add Bailey’s and melted chocolate, mix on low medium speed until well combined.
  • Pour mixture into cooled pie crust and refrigerate for at least 3 hours.

Whipped cream topping (optional)

  • In a large bowl, combine heavy cream, powdered sugar and vanilla, and use a hand mixer or stand mixer to whip on heat speed until it forms medium peaks (usually about 3 minutes).
  • Keep the pie refrigerated until ready to serve, then garnish with whipped cream (adding chocolate curls or shavings makes for a nice presentation). Slice, serve and enjoy!

Notes

  • Don't want to add liqueur? No problem. No adjustments need to be made to recipe itself, you can just omit the Bailey's.

Nutrition

Calories: 528kcal | Carbohydrates: 34g | Protein: 4g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 180mg | Potassium: 95mg | Fiber: 3g | Sugar: 19g | Vitamin A: 1140IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 1mg
Course Dessert
Cuisine American
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