This pie is next-level creamy, chocolatey, and full of that cozy Baileys kick.
It’s the kind of dessert that gets quiet at the table because everyone’s too busy eating.
The chocolate cookie crust, silky Baileys-spiked filling, and fluffy whipped cream on top? Pure happiness in a slice.
It’s my go-to for when I want to impress with very little effort. No baking the filling, just mix, chill, and enjoy.
If you love chocolate pudding pies and a splash of Irish cream, this one’s for you.
Why I Love This Recipe
This pie brings me back to the first time I made dessert for a grown-up dinner party. I wanted something rich and elegant but not fussy — this was it. I’ve been making it for holidays, birthdays, and lazy Sundays ever since.
- Silky, rich, and not too sweet
- The Baileys flavor is cozy and warm
- It chills beautifully — make it the day before
- Always a hit at parties
- No baking needed (except for the crust, if you want it firmer)
What You’ll Need
- 1 ½ cups chocolate cookie crumbs (like Oreos, finely crushed)
- 5 tbsp unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- ¼ cup unsweetened cocoa powder
- ½ cup granulated sugar
- 2 tbsp cornstarch
- ¼ tsp salt
- 2 cups whole milk
- ½ cup Baileys Irish Cream
- 3 large egg yolks
- 2 tbsp unsalted butter (for the filling)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- Chocolate shavings (optional, for topping)
Servings & Time
Serves: 8
Total Time: 25 minutes prep + 4 hours chill
Why This Recipe Works (Quick Science)
Cornstarch thickens the chocolate filling by bonding with the liquid as it heats up, creating that silky texture. Egg yolks enrich the custard and help it set. The Baileys adds flavor and creaminess without needing more sugar. Whipping cream with powdered sugar makes it stable and fluffy — perfect topping that holds its shape.
Common Mistakes
- Not stirring constantly: The filling can scorch quickly. Keep whisking.
- Too hot = scrambled eggs: Don’t let the custard boil too hard after adding the yolks.
- Loose crust: If you don’t bake or press your crust firmly, it may crumble.
- Rushing the chill: Let it sit the full time to firm up, or it won’t slice cleanly.
What to Serve With
- A glass of Baileys or coffee
- Fresh berries for a tart contrast
- A scoop of vanilla bean ice cream on the side
FAQ
Can I make it without Baileys?
Yes! Just swap it for more milk or use coffee creamer for a different flavor.
Does it freeze well?
It can, but the whipped cream might get a little weepy. Better to keep it chilled in the fridge.
Can I use store-bought crust?
Absolutely. A chocolate cookie crust from the store works great here.
Make Ahead Tips
- Make the crust and filling a day in advance, then top with whipped cream before serving.
- You can make the whole pie the night before — just keep it chilled and covered in the fridge.
Tools You’ll Need
- Mixing bowls
- Whisk
- Medium saucepan
- Rubber spatula
- Measuring cups and spoons
- 9-inch pie dish
- Electric mixer or hand whisk
- Plastic wrap or pie cover
Substitutions and Variations
- No Baileys? Use Kahlua, coffee creamer, or just more milk.
- Crust option: Swap chocolate cookies for graham crackers or Biscoff.
- Topping: Add espresso powder to the whipped cream for a mocha vibe.
- Make it vegan: Use coconut milk, plant-based butter, and dairy-free whipped topping.
How to Make It
Step 1: Make the Crust
Mix 1 ½ cups chocolate cookie crumbs with 5 tbsp melted unsalted butter in a bowl. Press firmly into a 9-inch pie dish. Bake at 350°F for 8 minutes, or chill for 30 minutes if you prefer no-bake.
Step 2: Melt the Chocolate
In a saucepan, melt 1 cup semi-sweet chocolate chips over low heat until smooth.
Step 3: Make the Chocolate Custard
Whisk together ¼ cup cocoa powder, ½ cup granulated sugar, 2 tbsp cornstarch, and ¼ tsp salt in the saucepan. Slowly whisk in 2 cups whole milk, ½ cup Baileys Irish Cream, and the 3 egg yolks. Cook over medium heat, stirring constantly, until thick and bubbly — about 5–7 minutes.
Step 4: Finish the Filling
Take off the heat and stir in the melted chocolate from step 2, plus 2 tbsp unsalted butter and 1 tsp vanilla extract. Stir until smooth.
Step 5: Pour and Chill
Pour the filling into the prepared crust. Smooth the top. Cover with plastic wrap (press it directly onto the surface to prevent skin) and chill for at least 4 hours.
Step 6: Whip the Cream
Beat 1 cup heavy whipping cream with 2 tbsp powdered sugar until soft peaks form.
Step 7: Top and Serve
Spread the whipped cream over the chilled pie. Garnish with chocolate shavings if you like. Slice and serve!
Leftovers and Storage
Store leftovers covered in the fridge for up to 4 days. Keep the whipped cream layer covered to prevent drying out. You can also store without whipped cream and add it fresh when serving.
Conclusion
This Baileys Chocolate Cream Pie is one of those easy wins in the dessert world. Rich, dreamy, and just a little boozy — it’s a guaranteed crowd favorite. If you make it, come back and tell me how it went or drop any questions you’ve got. I’d love to hear how you served yours!
