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.
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.
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).
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.
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.
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.
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.
Description
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 confectioners’ sugar (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.30 chocolate wafers6 Tablespoons unsalted butter
- 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.6 ounces dark or semi-sweet chocolate
- 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.1 cup heavy whipping cream1 Tablespoon granulated sugar2 ounces Bailey’s Irish Cream liqueur
- 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).1 cup heavy whipping cream2 Tablespoons confectioners’ sugar (powdered sugar)1/2 teaspoon pure vanilla extract
- 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 Facts
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
Anne Sharkey
Made this for St. Patrick’s day and it was divine!!!!! So so many compliments on all of it. Did the marscapone whipped cream on it (cause why not add even more deliciousness). So many compliments (and shares) on the recipe!
Leslie Kiszka
I mean, isn’t the mascarpone whipped cream addition a given when it comes to me? ;) I’m so glad you liked it so much!