Go Back
+ servings
Print Recipe
5 from 1 vote

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
Cook Time8 minutes
Chilling Time2 hours
Total Time48 minutes
Course: Dessert
Cuisine: chocolate
Servings: 12 slices
Calories: 473kcal

Ingredients

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

Instructions

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.

Nutrition

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