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.
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 cream, 1 Tablespoon granulated sugar, 2 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 cream, 2 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.