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Irish Cream Pie
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Irish Cream Pie
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Don’t save the Bailey’s desserts just for St. Patrick’s Day. This Irish cream pie is refreshing, creamy, and decadent all year round. A chocolate cookie crust is filled with a light and fluffy Irish cream mousse. This is a great make-ahead dessert.

Prep time
Bake/Cook time
0:07 to 0:10
Plan for

Chill 4 hours

10 Slices
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Irish Cream Pie
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:07 to 0:10
Plan For

Chill 4 hours

Yield :
10 Slices


Chocolate Cookie Crust

Irish Cream Mousse Filling

  • 1 1/2 cups heavy whipping cream
  • 1 (8 oz) package cream cheese, room temperature
  • 1/2 cup Bailey’s Irish Cream liquor
  • 1/2 cup Imperial Sugar Confectioners Powdered Sugar
  • 2 teaspoons vanilla extract
  • Pinch salt
  • 1 cup mini chocolate chips


  1. Preheat oven to 350°F. Combine crushed cookies, butter, and sugar in medium bowl. Press into 9-inch pie plate. Bake until set, 7 to 10 minutes. Remove from oven and cool crust completely.
  2. Using an electric mixer, bowl and whisk attachment, whip cream on medium-high speed until stiff peaks form. Transfer to another bowl. 
  3. Using the electric mixer and bowl, add cream cheese and beat until fluffy, about 5 minutes, scraping as needed.  Add Irish cream, powdered sugar, vanilla, and salt.  Beat for an additional 1 to 2 minutes, or until very light and fluffy.
  4. Add 1/3 of the whipped cream and fold by hand into cream cheese mixture. Carefully fold in remaining whipped cream. Fold in chocolate chips, reserving some to sprinkle on for decoration.
  5. Spread filling evenly into cooled crust. Garnish with reserved chocolate chips. Cover with plastic wrap and chill for at least 4 hours before serving.


Recipe developed for Imperial Sugar by Bree Hester

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