Chocolate Irish Cream Pie
A chocolate cream pie kicked up a notch with the addition of Bailey's Irish Cream, served in a buttery homemade graham cracker crust, topped with whipped cream!
Prep Time40 minutes mins
Cook Time8 minutes mins
Chilling Time2 hours hrs
Total Time48 minutes mins
Course: Dessert
Cuisine: chocolate
Servings: 12 slices
Calories: 473kcal
To Make The Crust
- 1 1/2 cups (178 g) graham crackers (about 10 crackers)
- 6 tablespoons (85 g) unsalted butter melted
- 1/4 cup (50 g) granulated sugar
To Make The Pie
- 1 cup (2 sticks, 227 g) unsalted Butter Softened to room temperature
- 1/4 teaspoon salt
- 1 1/2 cups (200 g) granulated sugar
- 4 ounces Unsweetened Baking Chocolate melted and slightly cooled
- 1 teaspoon Vanilla Extract
- 4 whole Eggs
- 1/3 cup + 2 Tablespoons Irish Cream Liqueur
To Make The Whipped Cream
To Make The Crust:
Position a rack in the center of the oven. Pre-heat your oven to 350oF/180oC.
Lightly grease a 9-inch pie plate with non-stick cooking spray and set aside.
Add the graham crackers to a food processor and pulse until fine. You can also place the graham crackers into a plastic bag and crush with a mallet or rolling pin.
Pour into a mixing bowl, and add in the melted butter and sugar. Stir until combined.
Press into the lightly greased 9-inch pie plate. I like to press the crumbs into the crust by using the bottom of a dry measuring cup. Press crumbs in firmly into bottom and up the sides. Bake for 8 minutes. Set aside to cool on a cooling rack.
To Make The Pie
In a stand mixer with whisk attachment, on medium-high speed, beat together butter, salt and sugar until fluffy, about 2 minutes. Add slightly cooled, melted chocolate and vanilla extract. Beat until thoroughly combined.
Add slightly cooled, melted chocolate and vanilla extract. Beat until thoroughly combined.
Reduce mixer speed, and add eggs, one at a time, beating for about 4-5 minutes in between each addition. Scrape down bowl as needed.
Add in the liqueur and mix on low speed until combined.
Pour the pie filling it into the baked pie shell, and smooth out the top. Refrigerate the pie until firm, 2-4 hours.
To Make The Whipped Cream
In a small bowl, add cold water. Sprinkle the gelatin over and let bloom for 5 minutes in a small bowl.
Then in your stand mixer, add your heavy cream, powdered sugar and vanilla. Beat until soft peaks on medium speed.
Microwave the gelatin for about 20-30 seconds until dissolved. Allow to cool then with the mixer running, add in a stream to the heavy cream mixture. Then mix to combine.
Using a spatula, spread the whipped cream over the chocolate pie. Sprinkle with mini chocolate chips.
Calories: 473kcal | Carbohydrates: 26g | Protein: 4g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 164mg | Sodium: 241mg | Potassium: 73mg | Sugar: 18g | Vitamin A: 1310IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 0.8mg