Oreo Irish Cream Pie
A pretty easy cream pie flavored with Bailey's Irish Cream.
Servings 8
Cost 5
Ingredients
- 25 Oreos or your favorite chocolate sandwich cookies
- 4 tablespoons butter, melted
- ⅛ teaspoon salt, only if you used unsalted butter
- 1 package Jell-O Cook & Serve vanilla pudding mix (3 oz)
- 1 teaspoon unflavored gelatin
- ½ cup Bailey's Irish Cream
- 1 ½ cups milk, whole
- 4 oz chopped dark chocolate (such as Trader Joe's Dark)
- 2 cups whipped topping plus another 2-3 cups for topping Purchase a 12 oz tub and you'll have plenty.
- 1 tablespoon unsweetened cocoa powder or mini chips garnish
Instructions
- Process Oreos into fine crumbs. Transfer to a large bowl, then stir in the butter and salt (if using). Transfer Oreo mixture in a buttered 9 inch pie dish. Press down firmly using the back of a spoon or tamp down with a mixing cup. Put the crust n the freezer while you make the filling.
- In a saucepan, whisk together pudding mix, gelatin, milk, and Bailey's. Set over medium heat and cook, whisking constantly, until mixture thickens and just starts to boil. Remove from heat.
- Measure out a little over a cup of the hot vanilla pudding mixture and put it in a large bowl. Set aside.
- Add the chopped chocolate to the hot pudding left in the saucepan, stirring until it is fully melted. Let it cool slightly, then scrape the chocolate mixture into the frozen pie crust.
- Lay a small sheet of waxed paper over both chocolate mixture in pie dish and Irish Cream mixture in bowl; let both cool to room temperature. This should take about hour. The goal is to cool it to a point where it won't melt the whipped topping.
- When cool enough so that it won't melt the whipped topping, fold about 2 cups of whipped topping (or freshly whipped cream) into the bowl with your reserved vanilla flavored Irish Cream mixture. Spread over chocolate mixture.
- Chill for about 4 hours. Spread or pipe remaining whipped topping (or cream) over the top of the pie before serving. Garnish with cocoa power and/or miniature chocolate chips.
Notes
Homemade whipped cream is denser and heavier than Cool Whip, so you'll need to use less than 2 cups in the filling. Cool Whip weighs about 2.7 oz/75 grams per cup so two generous cups weighs 150 grams. Homemade whipped cream is much heavier cup for cup, so to get the equivalent you'll want to weigh out 150 grams and fold it into the filling in place of the Cool Whip. You can whip up more for topping.
