Baileys Irish Cream Pie
Creamy, sweet and fabulously festive.
Prep Time30 minutes mins
Cook Time10 minutes mins
Refrigerated6 hours hrs
Total Time6 hours hrs 40 minutes mins
Course: Dessert, Pie
Keyword: 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.
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.
- TIP: Run a large thin knife under hot water, dry and slice pie. Repeat between cuts for best presentation.
Calories: 800kcal | Carbohydrates: 52g | Protein: 11g | Fat: 62g | Saturated Fat: 28g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 221mg | Potassium: 355mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1450IU | Vitamin C: 1mg | Calcium: 181mg | Iron: 2mg