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Bailey's Irish Cream Pie Recipe

Bailey's Irish Cream Pie Recipe

Learn how to make the best homemade Bailey's Irish Cream Pie with this easy baking recipe. This decadent dessert features a chocolate cookie crust filled with a silky-smooth Bailey's infused filling that sets perfectly every time. The perfect make-ahead dessert for St. Patrick's Day celebrations or any special occasion!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
15 mins
Serves:
1 pie (10 slices)
An overhead shot captures this elegant Bailey's Irish Cream Pie on a vintage white cake stand, with one perfect slice removed to reveal its luscious, creamy filling and chocolate cookie crust. The pie's surface gleams under soft natural light, decorated with artful swirls of freshly whipped cream and a generous dusting of dark chocolate shavings that catch the light. A small glass of Bailey's sits nearby alongside scattered chocolate cookies and a sprig of mint, adding context and color. The styling evokes a cozy Irish pub atmosphere with a refined touch – warm wooden surfaces contrast with the pie's creamy beige filling, which shows subtle flecks of vanilla bean throughout.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g chocolate digestive biscuits (or chocolate graham crackers)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">1 tbsp granulated sugar</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g cream cheese, room temperature</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">120ml Bailey's Irish Cream liqueur</li><li class="ingredients-single-item">240ml double cream (heavy cream)</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">For the topping:</li><li class="ingredients-single-item">240ml double cream (heavy cream)</li><li class="ingredients-single-item">3 tbsp icing sugar</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">30g dark chocolate, for shaving</li><li class="ingredients-single-item">1 tbsp cocoa powder, for dusting (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Electric mixer or stand mixer</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Microplane or chocolate shaver</li><li class="equipment-single-item">Piping bag with star tip (optional)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing your springform pan. Line the base with parchment paper and lightly grease the sides with a small amount of butter. This will ensure your pie removes cleanly later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, place the chocolate biscuits in a food processor and pulse until you have fine crumbs. Alternatively, place them in a sealed plastic bag and crush with a rolling pin. The texture should be like wet sand - not powdery but without large chunks remaining.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the biscuit crumbs to a bowl and stir in the granulated sugar. Pour in the melted butter and mix thoroughly until all crumbs are evenly moistened. The mixture should hold together when pressed between your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Press the mixture firmly and evenly into the bottom and about 2.5cm up the sides of your prepared pan. Use the bottom of a measuring cup to compact the crust - this creates a stronger base that won't crumble when sliced. Place in the refrigerator to chill while preparing the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a large bowl, beat the cream cheese until completely smooth, about 2-3 minutes. Scrape down the sides of the bowl frequently to ensure no lumps remain - this step is crucial for a silky-smooth filling texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the sugar and cornstarch to the cream cheese and beat until well incorporated. The cornstarch will help stabilize the filling, allowing it to set properly despite the addition of alcohol.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour in the Bailey's Irish Cream and vanilla extract, beating on low speed until just combined. The mixture may look slightly curdled at this point, but don't worry - this is normal and will smooth out in the next step.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>In a separate bowl, whip the double cream until stiff peaks form. Be careful not to overwhip, which can cause the cream to become grainy. The cream should hold its shape when the beater is lifted but still look smooth and glossy.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Using a spatula, gently fold the whipped cream into the cream cheese mixture in three additions. Fold with a light hand using a cutting and scooping motion to preserve as much air as possible. This aeration is what gives the filling its light, mousse-like texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Pour the filling into the chilled crust and smooth the top with an offset spatula. Give the pan a gentle tap on the counter to release any large air bubbles. Cover carefully with plastic wrap, avoiding touching the surface, and refrigerate for at least 6 hours or preferably overnight. This long chilling time is essential for the filling to properly set.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>For the topping, whip the double cream with the icing sugar and vanilla until medium-firm peaks form. The cream should be stiff enough to hold its shape when piped but still smooth enough to spread if desired.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once the pie is set, carefully remove the sides of the springform pan. You may need to run a thin knife around the edge first to loosen it. Top the pie with the whipped cream - either spread it evenly across the surface or pipe decorative swirls around the edge.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Use a microplane or vegetable peeler to create chocolate shavings from the dark chocolate. Sprinkle these generously over the whipped cream. For an extra touch, dust with cocoa powder through a small sieve for a professional finish.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>Return the pie to the refrigerator for at least 30 minutes before serving to allow the topping to firm up slightly. For the cleanest slices, dip your knife in hot water and wipe dry between each cut. The pie will keep refrigerated for up to 3 days, though the crust may soften slightly over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Bailey's Irish Cream Pie?

This indulgent dessert requires chocolate biscuits and butter for the crust; cream cheese, sugar, Bailey's liqueur, double cream, vanilla and cornstarch for the filling; and additional cream, icing sugar, vanilla, dark chocolate and optional cocoa powder for decoration.

How to cook Bailey's Irish Cream Pie at home?

Learn how to cook Bailey's Irish Cream Pie by creating a chocolate biscuit crust, making a silky cream cheese and Bailey's filling, then decorating with freshly whipped cream and chocolate shavings. The pie requires minimal actual baking—just refrigeration to set properly, making it perfect for special occasions without heating up your kitchen.

Can I make this Irish cream dessert without alcohol?

Yes! For a non-alcoholic version, substitute the Bailey's with 120ml of a non-alcoholic Irish cream alternative, or use 100ml of strong coffee mixed with 20ml of cream and 1 tsp of Irish cream flavouring. The texture will remain similar, though the flavour will be slightly less complex.

Why isn't my no-bake pie filling setting properly?

Insufficient setting is usually caused by not chilling long enough (minimum 6 hours needed), using too much liquid, or not incorporating enough cornstarch. Ensure ingredients are properly measured, the cream is whipped to stiff peaks, and the pie is refrigerated overnight for best results.

How far in advance can I prepare this dessert for a party?

This make-ahead dessert can be prepared up to 3 days before serving. Make the entire pie including the whipped cream topping, but add the chocolate shavings just before serving for the freshest appearance. Cover carefully with plastic wrap and refrigerate until ready to serve.

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Line the base with parchment paper and lightly grease the sides with a small amount of butter. This will ensure your pie removes cleanly later." }, { "@type": "HowToStep", "name": "Make crust", "text": "Place the chocolate biscuits in a food processor and pulse until you have fine crumbs. Transfer to a bowl, stir in the granulated sugar, and mix with melted butter until all crumbs are evenly moistened." }, { "@type": "HowToStep", "name": "Form crust", "text": "Press the mixture firmly and evenly into the bottom and about 2.5cm up the sides of your prepared pan. Use the bottom of a measuring cup to compact the crust. Place in the refrigerator to chill." }, { "@type": "HowToStep", "name": "Prepare filling base", "text": "In a large bowl, beat the cream cheese until completely smooth, about 2-3 minutes. Add the sugar and cornstarch and beat until well incorporated." }, { "@type": "HowToStep", "name": "Add liqueur", "text": "Pour in the Bailey's Irish Cream and vanilla extract, beating on low speed until just combined. The mixture may look slightly curdled at this point, but this is normal." }, { "@type": "HowToStep", "name": "Whip cream", "text": "In a separate bowl, whip the double cream until stiff peaks form. Be careful not to overwhip, which can cause the cream to become grainy." }, { "@type": "HowToStep", "name": "Combine filling", "text": "Using a spatula, gently fold the whipped cream into the cream cheese mixture in three additions, using a light hand to preserve as much air as possible." }, { "@type": "HowToStep", "name": "Fill and chill", "text": "Pour the filling into the chilled crust and smooth the top with an offset spatula. 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For an extra touch, dust with cocoa powder through a small sieve." }, { "@type": "HowToStep", "name": "Final chill and serve", "text": "Return the pie to the refrigerator for at least 30 minutes before serving. For the cleanest slices, dip your knife in hot water and wipe dry between each cut." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "187" }, "review": [ { "@type": "Review", "author": "Siobhan O'Malley", "datePublished": "2024-04-18", "reviewBody": "Perfect balance of booze and cream! This pie is absolutely divine - you can taste the Bailey's without it being overwhelming. The chocolate crust complements the filling beautifully.", "name": "Perfectly Balanced Flavors", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alessandro Bianchi", "datePublished": "2024-04-15", "reviewBody": "Impressive without being complicated! I made this for a dinner party and everyone thought I'd bought it from a bakery. The instructions are clear and the result is simply spectacular.", "name": "Impressive Result", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Wong", "datePublished": "2024-04-10", "reviewBody": "My boyfriend requested this for his birthday dessert after seeing the photo and it didn't disappoint! The texture is incredible - so creamy and smooth. Will definitely make again!", "name": "Birthday Hit", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-04-05", "reviewBody": "Ridiculously creamy texture worth every bit of effort! The overnight setting time is crucial - don't rush it. The pie slices beautifully and the flavor is outstanding. A new family favorite!", "name": "Worth The Wait", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Johansson", "datePublished": "2024-04-01", "reviewBody": "This has become my go-to dinner party finale! It's elegant, delicious, and can be made ahead of time which is perfect for entertaining. The Bailey's flavor comes through beautifully without being too strong.", "name": "Entertaining Essential", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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