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Irish Cream Chocolate Pie Recipe

by Amy Johnson

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This fluffy Irish Cream Chocolate Pie is a fabulous chocolatey ending to a meal and oh so perfect for St. Patrick’s Day!

Irish Cream Chocolate Pie Recipe | shewearsmanyhats.com

 

I don’t really know what the history behind the meaning of “luck of the Irish” is, but I have to think pie was involved. If not, it should have been. Pie makes everything better. Pie makes you feel lucky—like you just hit the jackpot—the ole leprechaun pot of gold jackpot!

This Irish Cream Chocolate Pie certainly falls under the jackpot in the pie category. It could not be easier to make and requires only a few ingredients. The hardest thing about preparing this pie recipe is having to wait the 6 hours or so for it to set up. Other than waiting, it truly is as easy as, you know, pie.

Easy Irish Cream Chocolate Pie Recipe | shewearsmanyhats.com

 

To make this pie, begin by making the chocolate cookie crust. Thoroughly combine cookie crumbs and butter until. Spread evenly into a 9-inch pie dish or plate. Press mixture firmly in the bottom and up the sides to form crust. Bake at 350-degrees for 10 minutes, then allow to cool completely. (Of course, you can also use a pre-prepared chocolate pie crust.)

Next, prepare the pie filling, with a combination of fresh whipped cream, Irish Cream Liqueur and melted chocolate. First whip the cream until soft peaks form, then stream in the Irish Cream Liqueur until combined well. Stir a bit of the whipped cream mixture into the melted chocolate until smooth. Then gradually fold the melted chocolate into the whipped cream. Gently mix to fully incorporate. Spread the chocolate mixture evenly in the cooled pie crust. Cover and refrigerate until set, about 6 hours or more.

Irish Cream Chocolate Pie notes:

  • When adding the melted chocolate to the whipped cream mixture, it will take a while to incorporate. Sometimes as the chocolate continues to cool down it may create tiny bits of chocolate throughout the pie. That is okay. It will still taste great! 
  • A pre-made chocolate cookie crust may be used.
  • This pie can be made up to 2 days ahead of time and kept (gently) covered and refrigerated until ready to serve.

More easy and tasty pie recipes to check out:

Irish Cream Chocolate Pie | shewearsmanyhats.com

Irish Cream Chocolate Pie Recipe

Irish Cream Chocolate Pie | shewearsmanyhats.com

Irish Cream Chocolate Pie

Yield: 8
Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 6 hours
Total Time: 6 hours 40 minutes

A fluffy chocolatey pie flavored with Irish Cream made with an easy chocolate cookie pie crust.

Ingredients

For the chocolate crust:*

  • 1 1⁄2 cups chocolate cookie crumbs (about 30 chocolate thin wafer cookies)
  • 5 tablespoons butter, melted

For the pie filling:

  • 2 cups whipping cream
  • 4 ounces Irish Cream Liqueur (like Baileys)
  • 8 ounces semi-sweet chocolate chips

Instructions

For the chocolate crust:

  1. Preheat an oven to 350-degrees F.
  2. In a mixing bowl, thoroughly combine cookie crumbs and butter. Spread mixture into a 9-inch pie dish or plate. Press crumb mixture firmly and evenly across the bottom and up the sides to form crust.
  3. Bake for 10 minutes. Allow to cool completely.

For the pie filling:

  1. Whip cream until soft peaks form. Continue whipping while streaming in the Irish Cream Liqueur.
  2. Melt chocolate according to package instructions. Stir 1/2 cup of the whipped cream mixture into the melted chocolate. Mix until smooth.
  3. Gradually add melted chocolate into remaining whipped cream; gently mix until incorporated.**
  4. Pour into prepared pie crust. Refrigerate for about 6 hours or until set.***

Notes

*A prepared store-bought chocolate cookie crust may be used as well.

**It will take a while to incorporate the melted chocolate into the whipped cream mixture. Sometimes as the chocolate continues to cool down it may create tiny bits of chocolate throughout the pie. That is okay. It will still taste great! 

***This pie can be made up to 2 days ahead of time and kept (gently) covered and refrigerated until ready to serve.

© Amy Johnson
Category: Desserts
Originally published March 6, 2015.

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