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Irish Cream Pie. Even if your eyes aren't Irish, they will be smiling after one bite of this deliciously creamy pie with chocolate crust & chocolate curls. Simply Sated
3.96 from 23 votes
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Irish Cream Pie

Even if your eyes aren't Irish, they will be smiling after one bite of this deliciously creamy pie with Irish Cream, chocolate crust & chocolate curls. Original Recipe: Betty Crocker Cookbook, http://www.bettycrocker.com/recipes/irish-cream-pie/66bd36ce-9b61-4b1f-a4cb-7f31dda77e20
Course Dessert, Pie
Prep Time 5 hours
Cook Time 20 minutes
Total Time 5 hours 20 minutes
Servings 6 -8
Author Susie Gall

Ingredients

  • For the Chocolate Pie Crust: *See Notes
  • 3/4 cup plus 2 tablespoons all-purpose flour
  • ½ cup unsalted butter softened
  • ¼ cup powdered sugar
  • 2 tablespoons unsweetened baking cocoa
  • -----------------------
  • For the Cream Filling:
  • ½ cup milk
  • 32 large marshmallows
  • 1/3 cup Irish Cream liqueur *See Notes for substitutions. **See Notes to make the pie non-alcoholic.
  • 1 ½ cups heavy cream whipping cream ***See Notes for substitution.
  • ------------------------
  • For Garnish:
  • Chopped mint chocolate candies or chocolate shavings

Instructions

  1. For the Chocolate Crust:
  2. *See notes.
  3. Heat oven to 400F. In a food processor fit with the metal blade, place all crust ingredients and pulse until soft dough forms. (This can also be made with a stand mixer fit with the paddle attachment.)
  4. (At this point, the dough can be pressed into the pie pan instead of rolling, but it is easier to get an even crust if rolled out).
  5. Flatten the ball of dough into a small disk and place it on a clean working surface. Roll the dough out to 1/8-inch thick round and gently press into a 9-inch glass pie plate. Bake 12-15 minutes or until set. (The chocolate crust can burn if not watched closely – be careful not to burn it.)
  6. Remove from the oven and let cool completely on a wire rack.
  7. ------------------
  8. For the Cream Filling:
  9. In a medium saucepan, combine milk and marshmallows. Cook over low heat, stirring continuously, just until marshmallows are melted. Place a paper towel over the bowl then cover with aluminum foil. Refrigerate marshmallow mixture 20-40 minutes, stirring occasionally, until the mixture firms enough to form a mound when dropped from a spoon. If the mixture gets too firm, stir until it warms a little and is smooth and is easy to stir.
  10. Slowly, add in the Irish Cream and stir until fully incorporated.
  11. In a mixer bowl, beat the heavy cream on HIGH until firmer than whipped cream, but not as thick as butter.
  12. Add marshmallow cream mixture and fold in on low speed until fully mixed.
  13. Spread the mixture into the cooled pie crust. Cover and refrigerate until set, at least 4 hours. The pie is best eaten within 3 days. Keep covered and refrigerated.
  14. Garnish with chocolate shavings or chopped mint chocolate candies, such as Andes Mints.
  15. Enjoy!

Recipe Notes

Chocolate graham cracker or store-bought chocolate crust can be substituted.
*Other liqueurs or cream liqueurs can be substituted for the Irish Cream, i.e. Frangelico or Kahlua.
***To make a non-alcoholic pie, substitute 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract (or 1/3 cup Irish cream-flavored nondairy liquid creamer) for the Irish Cream.
****Cool Whip (8 ounces) can be substituted for the whipped cream.