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A sliced Irish Cream Pie with sprinkles
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5 from 2 votes

Baileys Irish Cream Pie

Creamy, sweet and fabulously festive
Prep Time30 mins
Cook Time10 mins
Refrigerated6 hrs
Total Time6 hrs 40 mins
Course: Dessert, Pie
Cuisine: Irish
Servings: 8
Author: Tricia

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:

  • 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
  • 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.

Notes

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