Baileys Irish Cream Pie
My husband, senior taste tester in our house, asked me if there was some sort of pie theme going on (other than a whole year of pies). A few pies have had some sort of liquor such as brandy, amaretto and now Baileys Irish Cream. I don’t think there will be many more pies like this one so enjoy! This is for St. Patrick’s Day after all!! You can’t (well I guess you can) celebrate St. Patrick’s day without some sort of spirits. Baileys is more like dessert anyway. If you’re looking for something sweet for the St. Patty’s day holiday – give this easy pie a try! It’s smooth, creamy, sweet and magically delicious!
You can use any kind of crust but I decided on a regular graham cracker crust. I saw many recipes for Irish Cream Pie with a chocolate graham cracker crust which would probably be pretty tasty. Mix together graham cracker crumbs, melted butter and sugar.
Stir until well mixed.
Press the mixture into the bottom and up the sides of a nine inch pie plate.
For the pie you will need Ghirardelli white chocolate, Irish Cream, egg whites, sugar, heavy whipping cream, powdered sugar and vanilla.
Chop the chocolate into small pieces.
Melt the chocolate and Irish Cream in a metal bowl over hot water.
I used my steamer pot and turned the heat up slowly. Stir the chocolate mixture often and make sure the metal bowl does not touch the water. A double boiler is perfect if you have one.
Once melted, set chocolate aside.
Next beat the egg whites with a mixer on high until soft peaks form.
Add sugar, 1 tablespoon at a time and beat until stiff peaks hold their shape. Set egg mixture aside.
In a separate bowl beat heavy whipping cream until stiff peaks form.
Gently fold the egg whites and whipped cream together.
With a large spatula, fold white chocolate mixture into the eggs and whipped cream.
Make sure to mix gently, do not over mix.
Spread mousse into prepared cooled pie crust.
Refrigerate while you prepare the topping.
For sweetened whipped cream, beat whipping cream until soft peaks form.
Add powdered sugar and vanilla and beat until stiff.
Spread the whipped cream on top or pipe in a decorative swirl using a pastry bag and large star tip.
Sprinkle on some white chocolate curls and refrigerate at least 4 hours before serving!
Easy peasy – thrill your St. Patrick’s Day guests with this wonderful pie.
If you don’t want to bother with a pie crust, spoon the mousse into serving dishes and top with whipped cream, chocolate curls and a drizzly of Irish Cream!
No. 9 - Baileys Irish Cream Pie
Recipe type: Pie, Dessert
- For the Graham Cracker Pie Crust:
- 1¼ cups Graham Cracker Crumbs
- ¼ cup sugar
- 5 tablespoons unsalted butter, melted
- For the Filling:
- 1⅓ cups White Chocolate, chopped
- ⅓ cup Baileys Irish Cream
- 4 large egg whites
- ¼ cup sugar
- 1 cup Heavy Whipping Cream
- For the Sweetened Whipped Cream Topping:
- 1 cup Heavy Whipping Cream
- ⅓ cup powdered sugar, sifted
- ½ teaspoon vanilla
- White chocolate curls for garnish, optional
- For the Pie Crust: Mix ingredients together and press mixture firmly on the bottom and up the sides of a 9-inch pie plate. Bake for 8 minutes at 350 degrees. Cool completely.
- For the filling:
- Melt chocolate and Irish Cream in a metal bowl over hot water, stirring constantly until creamy.
- Using a mixer, Beat the egg whites until soft peaks form. Add sugar, 1 tablespoon at a time, and beat until stiff peaks hold their shape. Set aside.
- Using a mixer, whip 1 cup heavy cream until stiff.
- Gently fold the egg whites and whipped cream together.
- Gently fold the white chocolate mixture into egg white mixture, just until blended.
- Fill the cooled pie crust and chill while preparing the whipped cream topping.
- For the topping: Whip 1 cup heavy whipping cream until soft peaks form. Add powdered sugar and vanilla and whip until stiff. Spoon into pasty bag fitted with large star tip and pipe onto pie using a swirling motion. Decorate with white chocolate curls. Refrigerate at least 4 hours before serving.
- For mousse instead of pie – spoon mixture into parfait glasses, top with whipped cream and decorate with a drizzle of Irish Cream and white chocolate curls.
Thanks so much for stopping by!