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

Bailey’s Chocolate Pie

  • Author: Leslie Kiszka
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 3 hours and 25 minutes
  • Yield: 8 slices 1x


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.



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
  • 1/2 teaspoon pure vanilla extract


Cookie crust

  1. Preheat oven to 350° F.
  2. You can make your cookie crust one of two ways:
    1. 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.
    2. 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.
  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 15 minutes. and let cool completely on a wire rack (aff link) (aff link).

Pie filling

  1.  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.
  2.  In a large bowl, use a hand mixer (aff link) 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.
  3. Pour mixture into cooled pie crust and refrigerate for at least 3 hours.

Whipped cream topping (optional)

  1. In a large bowl, combine heavy cream, powdered sugar and vanilla, and use a hand mixer (aff link) or stand mixer to whip on heat speed until it forms medium peaks (usually about 3 minutes).
  2. 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!


  • Don’t want to add liqueur? No problem. No adjustments need to be made to recipe itself, you can just omit the Bailey’s.
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: bailey's chocolate pie, chocolate cream pie, boozy chocolate pie, st. patrick's day pie

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