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Baileys Irish Cream Pie – creamy, sweet and fabulously festive!
Can you use another brand of Irish cream for this pie?
For this pie, we used our favorite shortbread cookie crust with almonds.
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.
This Baileys pie is smooth, creamy, sweet and magically delicious!
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Baileys Irish Cream Pie
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
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.
Originally posted February 2011, updated March 2020
Try these Irish inspired desserts for your St. Patrick’s Day get-together: