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


To Make The Crust

  • 9 whole graham crackers
  • 6 tablespoons unsalted butter melted
  • 1/4 cup granulated sugar

To Make The Pie

To Make The Whipped Cream


To Make The Crust:

  • 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.
  • 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. Bake for 8 minutes. Set aside to cool on a cooling rack.

To Make The Pie

  • In small microwave safe bowl melt 4 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). In my microwave, it took more like a minute. Set aside to cool.
  • In a large bowl with an electric mixer beat 1 cup (2 sticks) of regular (salted) butter and 1 ½ cups of white sugar until fluffy (about 1 to 2 minutes). When melted chocolate is cooled, drizzle it over the butter/sugar mixture. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined (on a Kitchen Aid mixer, you will be using the whisk attachment).
  • Turn your mixer to a medium speed and over a period of 15 to 20 minutes add in the four eggs, one at a time, leaving about 5 minutes between each egg addition. Add in the liqueur and mix until combined. Once the pie filling is well mixed, pour it into the baked pie shell, scraping every last speck of it out of the bowl. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

To Make The Whipped Cream

  • To the 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 if you so choose!


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