Irish Cream Chocolate Pie Recipe
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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!
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. Plus, Irish Cream is involved, so it’s worth the wait.
What is Irish Cream?
Irish Cream is a decadent cream liqueur full of flavor. It is made with a combination of whiskey, cream, usually sugar and sometimes other flavors. While you can make your own Irish Cream, there are many brands of Irish Cream available. Baileys Original Irish Cream is a very popular one with a variety of flavors to choose from. Irish Cream can be served straight, or added to coffee and popular cocktails, like a Mudslide. Of course, in my opinion, adding it to pie or other desserts is also a fabulous way to use Irish Cream.
How to Make this Irish Cream Chocolate Pie Recipe
- To make this pie, begin by making the chocolate cookie crust. Thoroughly combine cookie crumbs and butter. 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.
- Melt chocolate following package instructions on chocolate. Stir a bit of the whipped cream and Irish Cream Liqueur mixture into the melted chocolate until smooth. Then gradually fold the melted chocolate into the remaining whipped cream and Irish Cream Liqueur mixture. Gently mix to fully incorporate.
- Spread the chocolate mixture evenly in the cooled pie crust. Cover and refrigerate until fully set, which will take 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 (loosely) covered and refrigerated until ready to serve.
More easy and tasty pie recipes to check out:
- Chocolate Candy Bar Pie
- Frozen Blueberry Coconut Yogurt Pie
- Chocolate Bourbon Pecan Pie Recipe
- Chocolate Cream Pie from Recipe Girl
Irish Cream Chocolate Pie Recipe
Irish Cream Chocolate Pie
A fluffy chocolatey pie flavored with Irish Cream made with an easy chocolate cookie pie crust.
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
For the chocolate crust:
- Preheat an oven to 350-degrees F.
- 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.
- Bake for 10 minutes. Allow to cool completely.
For the pie filling:
- Whip cream until soft peaks form. Continue whipping while streaming in the Irish Cream Liqueur.
- Melt chocolate according to package instructions. Stir 1/2 cup of the whipped cream mixture into the melted chocolate. Mix until smooth.
- Gradually add melted chocolate into remaining whipped cream; gently mix until incorporated.**
- Pour into prepared pie crust. Refrigerate for about 6 hours or until set.***
*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.
Love the short ingredient list! I’m making this pie. I’m a quarter Irish, gotta be true to my roots. (My ancestors are counting on me!) Thanks for this great recipe Amy!
Perfect pie for St. Pat’s! This looks divine.
YUM! This sounds so delicious! I love Irish cream. Gotta give this a whirl!
Holleeeee Schmollleeee…I’m in love!Thanks for making this EZ for me!!
WOWZERS!! Gimme a fork and pass my that pie. So much yumminess!
I love how easy this recipe is! I thought it was going to be much more work when I first saw it
This is definitely going on our dessert menu! And gorgeous photos, as always 🙂
Sounds and looks scrumptious! 🙂
ok so why is there directions to make a crust and then also a prepared crust in the ingredient list? I don’t get what you’re wanting us to use!
That was my “ooops!” I just updated this recipe. The crust recipe was on a separate recipe card in this post (which was confusing) and “prepared crust” was listed on the pie filling recipe card. Sorry for the confusion and thank you so much for pointing it out. I edited it to make it clear.
what time of wafer cookies do you use? could I use oreos?
look forward to making this! thx
They are the thin chocolate wafer cookies that are usually near the ice cream toppings for some reason. They’re called Nabisco Famous Chocolate Wafers. If you use oreos the crust will turn out a bit different. I’m sure it would be tasty!
What do you mean by 4 oz. of liquor? By volume or weight? I weighed it and the pie came out OK except the chocolate cooled and hardened too fast. I melted chic chips in the microwave and let them sit while I whipped the cream. I was afraid to stir whipped cream into hot melted chocolate. But by the time I was done whipping the cream it was hard to stir the cream into the chocolate because it was already hardening. So I kind of have a chocolate chip pie. Still delicious. If instead I melted the chocolate in a double boiler and kept it warm and melted would that still work? I want to make this again for the office Pi Day.
Hello Susan! 4 ounces of liquor is a liquid measure, so volume. It is fine to melt the chocolate and keep warm until ready to use.
OK, so what is 4 oz. liquid by volume, an eighth of a cup?
4 ounces would be half a cup. One cup equals 8 fluid ounces.
I was nervous about stirring in melted chocolate because of the viscosity so i added the liqueur to the chips before melting. Also I tipped the chocolate mixture int the cream while still beating. It worked out well.
Sounds like a delicious addition!
Loved this recipe, just made it for PI Day at work. Super easy and so tasty. We had ~ 60 pies, and this was one of the first to go!
Hi Amy just found your site great recipes I am in the UK and don’t understand the wafers is anyone else from here that could explain please look forward to using more of your recipes x
They are thin chocolate cookies. You could try substituting another crispy chocolate cookie (without any frosting or filling).
I haven’t been able to find the chocolate wafers lately , but chocolate Teddy Grahams work well for a chocolate crumb crust.
That sounds like a great substitute, Leslie. Great tip!