Bailey’s Salted Caramel Chocolate Pie Recipe
Although this Bailey’s Salted Caramel Chocolate Pie Recipe is one I shared a while back, it is most certainly worth mentioning again. Yes it is. There are multiple reasons to make this recipe but anything with caramel and chocolate is a no brainer for me.
Seriously, if you’re planning a party, especially a ladies get-together (because you know the ladies like the caramel with the chocolate), this pie would be a great addition to the menu plan. It’s a crowd pleaser for sure, and would be fantastic served at a dessert and coffee social.
I would recommend doing a recipe test-run through first so you can taste test it. I think taste testing first is always a good idea. It’s really the nice thing to do, don’t ya think? 😉
This Salted Caramel Chocolate Pie could not be easier. The preparation is quick. This pie can be prepared in a short 15 minutes. After a little melting of chocolate and whipping of cream, basically you’re done! Then refrigerate the pie for a few hours until set. It is an excellent dessert recipe for making ahead a day or two. Actually, I think this pie is even better the longer it can sit and mingle. The caramel and chocolate need time to get to know each other.
A few Salted Caramel Chocolate Pie recipe notes:
- If you can’t find Bailey’s with a hint of Caramel, easily substitute another Bailey’s flavor or another cream liqueur of your choice. I think a chocolate mint combination would be out of this world!
- The recipe calls for a chocolate cookie pie crust, but any pre-baked cracker crust will work well for this pie. A simple graham cracker would be oh so tasty. Or a pretzel crust?!? Oh my …
- 6 ounces semi-sweet chocolate chips
- 1 cup whipping cream
- 1 tablespoon sugar
- 2 fluid ounces (4 tablespoons) Baileys® with a hint of Caramel (Substitute other Baileys flavors to create different versions.
- 1 chocolate cookie pie crust (or other pre-baked pie crust)
- Coarse salt for sprinkling
- Optional for garnishing: shaved chocolate, caramel sauce for drizzling
- Melt chocolate chips according to package directions, and set aside.
- Whip cream and sugar together until soft peaks form.
- Gradually add Baileys with a hint of Caramel.
- Gently mix in melted chocolate.
- Evenly pour mixture into pie crust and top with a sprinkling of coarse salt.
- Refrigerate for 4-6 hours, or until set.
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This pie looks incredible! I love the addition of salt.
Pinning!
This is TOTALLY my kind of pie – so yummy!
This looks incredible Amy! I’m afraid if I taste tested this recipe, no one else would get a slice 🙂
Yes, please! This pie is calling my name!
This pie looks amazing, chocolate and alcohol you can’t go wrong.
Oh, Amy. I’d eat the whole thing! 🙂 Looks fabulous, friend!
Chocolate pie all the way! This looks amazing!
The ways in which I’m in love with this…I must have the whole thing now!
Oh my gosh Amy. You have me wanting to run into the kitchen to bake this very second. This is so gorgeous. This pie has my name written all over it.
Would I just leave the Bailey’s out to make it kid friendly? It looks delicious!!
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I have a quick question… the hint of caramel, did you add a little bit of caramel syrup or did you use flavored baileys? I am confused where the hint of caramel comes from and what type/ how much to use.
thanks
Cant wait to make this 🙂
I used Caramel Flavored Bailey’s.
Say WHAAA?!?! My jaw just hit the floor.
do you think this could be frozen?
Just being honest, I’m not sure. Since it’s a whipped cream pie, not sure how it would freeze. Maybe do some checking around online to see if others have mentioned how cream pies freeze first? Sorry I can’t be of more help. It has never lasted long enough to make it to the freezer. 😉
Stunning photos! I love any type of salted dessert. Lovely!
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Holy moly – this pie sounds amazingly delicious!! And it’s so easy! Pinned 🙂
What size pie plate did you use of this recipe? I have deep dish 10 inch and a 9 inch, thanks ,
A 9-inch. I hope you enjoy it!
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This pie looks so delicious. Pinned
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This pie looks amazing! Quick question – because the pie filling is so light, did you find the crust to be enough as it was or do you think it might benefit from a more substantial crust (like you get from leaving the filling in when you pulverize the Oreo cookies)? Thanks!
The crust worked well but an Oreo crust with the filling would be fabulous!
Thanks! The crust was tasty, but maybe too thick (I should have been less liberal perhaps). I made it for Pi Day – it was a big hit! Also, apparently there is no more Baileys with a hint of Caramel. They actually replaced it with Salted Caramel Baileys. Which is delicious. 🙂
Oh my, Salted Caramel Baileys sounds even better! Glad you enjoyed the pie.
This looks like everything right in the world. I need this now.
Rookie question- can you substitute the cream and sugar for whipped cream or will that mess with the consistency?
Yes you can, Laura. Enjoy!
I’m going to a party, do you think these would work for smaller pies, like cupcake size?
Yes I do. Those would be fun!
I’ve made this a few times now and it’s delicious! When I add the melted (and cooled) chocolate to the rest of the cream/sugar/Bailey’s mixture, the chocolate makes little clumps because it’s hitting a cool surface. Any way to get more uniform mixing of the chocolate into the cream &c.?
It’s difficult to avoid the itty bitty bits of chocolate forming. Do you add a small amount of the cream to the chocolate then fold it together before adding it to the remaining whipped cream?
Thanks so much for the suggestion – I haven’t tried folding a bit of the cream into the chocolate first! I will try this next time I make it!