St. Patrick’s Day Chocolate Irish Cream Pie

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.

Print Recipe

Chocolate Irish Cream Pie

A chocolate cream pie with a topping of Irish Cream flavored whipped cream.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Dessert

Cuisine: American

Servings: 8

Author: Cookie Madness

Ingredients

Crust:

• 24 Oreos
• 4 tablespoons of melted butter

Filling:

• 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

Topping:

• 1 1/2 cups whipping cream
• 3 tablespoons of powdered sugar
• 3 tablespoons of Irish Cream

Instructions

• 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.

Notes

Chocolate Irish Cream Pie freezes well. You can make the whole thing ahead of time, freeze it just until solid, wrap the whole pie tightly in plastic wrap, then keep frozen until you are ready to serve it. Let it that out in the refrigerator.