Name: Baileys Irish Cream Pie
Prep time: 30 min
Cook time: 10 min
Total time: 400 min
Ingredients: 5 ounces shortbread cookies ((20 Lorna Doone cookies) (150g)); 1 cup sliced almonds; 4 tablespoons unsalted butter, (melted); ⅓ cup Bailey’s Irish Cream; ¼ teaspoon espresso powder, (optional); 4 ounces good quality white chocolate, (chopped); 8 ounces cream cheese, (softened); 1 cup powdered sugar; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; ⅓ cup powdered sugar, (sifted); ½ teaspoon vanilla extract; White chocolate curls for garnish, (optional)

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A creamy Irish cream pie topped with whipped cream and green sprinkles

Baileys Irish Cream Pie – creamy, sweet and fabulously festive!

If you’re a fan of Irish cream liqueur, you’re going to LOVE this pie! With an almond cookie crust and velvety no-bake filling, our delicious pie will put the spirit in your St. Patrick’s Day event. The pie is smooth and rich and goes down easily, just like a glass of Irish cream!

Can you use another brand of Irish cream for this pie?

Any brand of Irish cream will do for this Irish cream pie recipe. You’ll need 1/3 of a cup for the filling, plus a little extra to serve with each slice. The extra Irish cream is optional, but highly recommended. There are many kinds of Irish cream available in the marketplace. If you like it, and drink it, then feel free to use it in this Irish cream pie recipe. We’ve always been big fans of Baileys Original Irish Cream but sometimes purchase a more expensive brand for special occasions.

Made with cream, cocoa and Irish whiskey, Baileys fantastic combination of flavors is outstanding in a hot cup of coffee. Since the coffee and Irish cream combo is such a winner, we added a little espresso powder to our pie filling. The filling does not taste like coffee, however. That tiny hint of espresso brings out the luscious Irish cream flavor.

Baileys brand of Irish cream is a great quality, affordable choice for this pie. There are other varieties sold under the Baileys brand that are also delicious. Try Baileys Espresso Cream Liqueur, Baileys Pumpkin Spice or Baileys Salted Caramel. Any of these liqueurs would be terrific in this recipe!

A sliced cream pie decorated with green sprinkles

For this pie, we used our favorite shortbread cookie crust with almonds.

You can use any of your favorite pie crusts for this recipe. Graham cracker crusts are great, and even an Oreo or chocolate wafer cookie crust works well with the Irish cream filling.

However, we love the easy shortbread cookie crust featured here. It’s made with Lorna Doone cookies, melted butter and sliced almonds. The ingredients are pulsed in a food processor then pressed into a pie plate. The crust is baked for 8 to 10 minutes, or until lightly browned. It’s a little nutty, not too sweet, and adds a nice textural feature to this dessert.

The filling is light and airy, but with a great big taste.

Our pie filling is made with just a few ingredients:

good quality white chocolate
Irish cream
espresso powder
cream cheese
powdered sugar
heavy cream
vanilla extract

I’ve not made this pie using white chocolate chips so I can’t guarantee it will turn out the same. Sometimes, white chocolate chips seize when added to other ingredients like Irish cream. For this recipe I use one 4-ounce bar of Ghirardelli White Chocolate which melts beautifully. The espresso powder is optional, but highly recommended.

In years past, we’ve also used white chocolate curls to decorate the top of our pie. For the pie featured here, we added some small green nonpareils which our family loved. The little crunch was a fun addition and the pop of color is a nice festive touch.

a slice of creamy pie on a plate served with Irish cream in a glass

This Baileys pie is smooth, creamy, sweet and magically delicious!

Thrill your family with this wonderful pie on St. Patrick’s Day.

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4.84 from 6 votes

Baileys Irish Cream Pie

Prep Time: 30 mins

Cook Time: 10 mins

Total Time: 6 hrs 40 mins

Yield:

Course: Dessert, Pie

Author: Tricia

PRINT RECIPE

Creamy, sweet and fabulously festive.

Ingredients

For the shortbread-almond crust:

5 ounces shortbread cookies (20 Lorna Doone cookies) (150g)
1 cup sliced almonds
4 tablespoons unsalted butter, melted

For the Baileys filling:

⅓ cup Bailey’s Irish Cream
¼ teaspoon espresso powder, optional
4 ounces good quality white chocolate, chopped
8 ounces cream cheese, softened
1 cup powdered sugar
1 cup heavy whipping cream
1 teaspoon vanilla extract

For the topping:

1 cup heavy whipping cream
⅓ cup powdered sugar, sifted
½ teaspoon vanilla extract
White chocolate curls for garnish, optional

Instructions

To prepare the crust:

Preheat oven to 350°F. In the bowl of a food processor, pulse the cookies until crumbled. Add the almonds and pulse 4-5 times in quick bursts. Pour in the melted butter and pulse just until combined.
Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until firm, about 20 to 30 minutes. Bake until lightly browned and set, about 10 minutes. Cool while preparing the filling.

To prepare the filling:

In a small microwave safe bowl, heat the Irish cream and espresso powder in the microwave on high power for 30-seconds. Repeat for 15-second intervals until the Irish cream is steaming, but not boiling. Add the chopped white chocolate to the hot Irish cream and set aside, stirring occasionally, until all chocolate is melted and the mixture is cooled.
In the bowl of a stand mixer fitted with the whisk attachment, combine the powdered sugar, cream cheese, white chocolate mixture, 3 tablespoons of cream and vanilla. Beat on low speed until combined. Increase the speed to medium-high and whip until fluffy, about 1 minute more. Transfer to a large mixing bowl and set aside.
In the now empty mixing bowl, beat the remaining whipping cream on medium-low speed until foamy, about 1 minute. Increase the speed to high and beat until soft to medium peaks form, about 3 minutes. Using a spatula, fold one-third of the whipped cream into the white chocolate mixture. Gently fold in the remaining whipped cream until blended. Pour into the prepared pie crust.
Refrigerate until set, about 6 to 8 hours. When ready to serve, prepare the topping.

To prepare the topping:

Whip the cream until foamy. Add the powdered sugar and vanilla and beat on high until firm peaks form. Spoon into a pastry bag and pipe onto the pie or dollop in a mound. Garnish with white chocolate curls, if desired.
Refrigerate leftovers.

Recipe Notes

TIP: Run a large thin knife under hot water, dry and slice pie. Repeat between cuts for best presentation.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Originally posted February 2011, updated March 2020

Try these Irish inspired desserts for your St. Patrick’s Day get-together: