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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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