Bailey’s Chocolate Pie

 

As you may have noticed, I’m a fan of alcoholic desserts. If you hadn’t noticed, see here and here for explanation. 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. I’ll let you in on a secret – even if they ate an entire batch of alcoholic cupcakes, they’re not going to be the least bit drunk. So worry not, my friends.

 

This time, I decided to go with a pie form over cupcakes. As much as I absolutely adore infusing cupcakes with a creamy liquor filling, I wanted to try something new. Thankfully, 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 (it’s not there anymore, otherwise I would link to it).

 

I recently picked up a tin of chocolate shavings from Home Goods and knew this was exactly what I wanted to use it for. They’re very light, so they don’t add a lot of heft to an already rich and creamy dessert, which I like. I saw a suggested serving idea of topping with salt, but I tried a little with the mix and I just didn’t care for it much. So chocolate shavings it is! I also topped my piece with a dollop of whipped cream as well, because… why not?

 

30 chocolate wafers

4 tablespoons unsalted butter, melted

6 ounces semi-sweet chocolate chips

1 cup heavy whipping cream

1 tablespoon sugar

4 tablespoons Bailey’s Irish Cream liqueur

Chocolate shavings (optional, for garnish)

Whipped cream (optional, for garnish)

 

1) Preheat oven to 350° F.

 

2) Place the cookies 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.

 

3) 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 10 to 15 minutes. and let cool completely on a wire rack (aff link).

 

4) Melt chocolate chips according to package directions (easiest in a microwave safe bowl, stirring in 30 second increments until melted).

 

5) In a large bowl, whip heavy cream and sugar until soft peaks form. Add Bailey’s and melted chocolate, mix until well combined.

 

6) Pour mixture into cooled pie crust and refrigerate for at least 3 hours. Keep refrigerated until served, then garnish with chocolate shavings and whipped cream (because again… why not?)