Bailey's Irish Cream Pie Recipe

<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>

<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>

<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>