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No-Bake Baileys Chocolate Pie Recipe

No-Bake Baileys Chocolate Pie Recipe
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★★★★★

4.8 from 6 reviews

This No-Bake Baileys Chocolate Pie is a decadent, creamy dessert featuring a rich chocolate filling infused with Baileys Irish Cream, nestled in a crunchy Oreo cookie crust, and topped with luscious whipped cream and optional chocolate shavings. Perfect for any occasion, this pie combines the perfect balance of chocolate and Irish cream flavors without the need for baking.

Ingredients

Scale

Oreo Crust

  • 35 regular variety Oreo cookies
  • 1/2 cup (113g) unsalted butter, melted

Chocolate Pie Filling

  • 12 ounces 60% cocoa chocolate bars, finely chopped
  • 1 and 3/4 cups (397ml) heavy cream
  • 1/2 cup (113ml) Baileys Irish cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons espresso powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, cut into cubes, at room temperature

Whipped Cream

  • 2 cups (454ml) heavy cream, cold
  • 1/4 cup (24g) confectioners’ sugar, sifted
  • Chocolate shavings for garnish (optional)

Instructions

  1. Prepare the Oreo Crust: Lightly spray a 9-inch springform pan with nonstick baking spray. In a food processor or blender, pulse the Oreo cookies until finely ground. In a large bowl, combine the Oreo crumbs with melted butter, mixing well. Press this mixture firmly into the bottom and up the sides of the prepared pan, about 3 inches high. Freeze the crust for 30 minutes to set.
  2. Make the Chocolate Pie Filling: Place the finely chopped chocolate in a large heatproof bowl. In a small saucepan over medium heat, bring the heavy cream and Baileys Irish cream to a simmer, then remove from heat. Stir in the vanilla extract, espresso powder, and fine sea salt. Pour the hot cream mixture over the chopped chocolate and let sit for 1 minute. Whisk the mixture until smooth and glossy, about 2 minutes. Add the room temperature butter cubes and whisk vigorously until fully incorporated and smooth. Set aside.
  3. Prepare the Whipped Cream: Right before serving, in a chilled bowl, beat the cold heavy cream and sifted confectioners’ sugar using a handheld or stand mixer with a whisk attachment until medium-soft peaks form.
  4. Assemble the Pie: Remove the Oreo crust from the freezer and carefully pour the chocolate ganache filling inside; it will fill the crust completely. Refrigerate the pie for at least 3 hours, or overnight, to allow it to set firmly.
  5. Serve the Pie: Once set, dollop the whipped cream onto the center of the pie. Using a spoon, gently swirl the cream around, leaving the edges exposed to highlight the texture. Avoid over-mixing to retain volume and texture. Garnish with chocolate shavings if desired. Slice and serve immediately.

Notes

  • Use 60% cocoa chocolate for the best balance of richness and smoothness.
  • Make sure the butter for the filling is at room temperature to ensure proper incorporation.
  • Whipped cream should be prepared just before serving to maintain its texture and freshness.
  • If you do not have espresso powder, a small amount of instant coffee can be substituted to enhance the chocolate flavor.
  • This pie is best kept refrigerated and consumed within 2 days for optimal taste and texture.
  • For a dairy-free variation, substitute heavy cream and butter with suitable non-dairy alternatives, though texture and flavor may vary.

Nutrition

Keywords: Baileys chocolate pie, no-bake chocolate pie, Oreo crust pie, Irish cream dessert, chocolate ganache pie, easy no-bake dessert

Find it online: https://todayfoodrecipe.com/no-bake-baileys-chocolate-pie-recipe/