Thanks to Pinterest, picking a St. Patrick’s Day dessert is completely overwhelming! It used to be you could Google up something cute, tasty and green, but now there are millions of interesting ideas with Irish themes. I finally got tired of trying to pick and just went Chocolate Irish Cream Pie
Not that there’s anything wrong with Chocolate Irish Cream Pie. We enjoyed this one, plus I got a chance to try my new 9 1/2 inch blue ceramic pie dish by Chantal. I hope I get a few nice pies out of it before I inevitably break it because I really love how it ramps up the overall wow factor of this pie. Here it is on Amazon if you’re interested. What’s funny is I only ordered it because the thing I truly wanted was an add-on item and had to be ordered along with something else.
I hope you try the pie. If you only have a standard 9 inch deep dish pie plate, you can still make it as written, but you might have a little extra filling.
Chocolate Irish Cream Pie
- 24 Oreos
- 4 tablespoons of melted butter
- 6 large egg yolks
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 3 1/4 cups whole milk I used 2% and it worked fine
- 8 ounces good-quality bittersweet chocolate Lindt 70%, chopped
- 2 teaspoons vanilla extract
- 2 teaspoons butter
- 1 1/2 cups whipping cream
- 3 tablespoons of powdered sugar
- 3 tablespoons of Irish Cream
- Preheat oven to 375 degrees F. Rub a 9 or 9 1/2 inch deep dish pie plate with butter.
- In a bowl, stir together the crumbs and butter. Press into bottom and up sides of pie dish and bake for 5 minutes. Let cool.
- Whisk the egg yolks in a mixing bowl and set the bowl next to stove.
- In a medium saucepan set over medium-high heat, stir together sugar, cornstarch, and salt, then whisk in the milk. Bring to a simmer.
- Whisk about 1/2 cup hot milk mixture into the bowl with the egg yolks, then pour the egg yolks back into the saucepan. Reduce heat slightly. Whisk and stir until mixture thickens, then continue whisking for another 2-3 minutes. Remove from heat and stir in chocolate, vanilla, and the 2 teaspoons butter.
- Pour chocolate filling into a medium metal bowl, then set bowl in a larger bowl of ice and cold water and let cool 5 minutes, stirring constantly, until filling reaches room temperature. Pour filling into prepared crust and cover with plastic wrap or a piece of well-buttered foil, pressing it directly onto surface to prevent skin from forming. Chill until cold, at least 3 hours and up to 1 day.
- Just before serving (or you can do this as soon as the pie is cold), whip the cream until stiff peaks start to form. Add sugar, then add Irish Cream 1 tablespoon at a time until it is blended in (do not overbeat the cream). Pipe or spread over top of pie.