Bailey's Chocolate Pie

My friend Emily throws the most epic Irish feast for St Patricks Day going on 18 years. I have been lucky enough to be present for a few of them - she really pulls out all the stops; Corned beef & roasted cabbage, colcannon, sweet potato-parsnips, soda bread with real Irish butter. It's truly an Irish Thanksgiving feast. For the most recent gathering, I made this Bailey's Chocolate Pie for dessert (please excuse the end of night slice photo - we dug in so fast we forgot to take photos after we cut it!). When researching recipes I wanted to keep it simple, but decadent, and couldn't find exactly what I wanted. So I combined a couple recipes I found (shout out to inspo here and here) , made a few tweaks, and created something I will definitely make again. One suggestion amongst the Irish revelers was to reverse the order of the baileys chocolate filling and the ganache layer. Up to the baker which order you prefer!

Ingredients:

Layer 1: Crust

• 35 Oreos

• 1/2 Stick Salted Butter, melted

Layer 2: Baileys Chocolate Filling

• 2 TBS + 2 tsp Cornstarch

• 1/4 cup + 1 cup milk (separate)

• 1 cup Chocolate Chips

• 3/4 cup Baileys Irish Cream

Layer 3: Baileys Chocolate Ganache

• 6-7oz 72% Cacao Chocolate, chopped

• 3/4 cup Baileys Irish Cream

• 1/2 cup Heavy Cream

• 1 tsp Vanilla extract

• 2 tsp Espresso Powder

• 1/4 tsp fine ground Sea Salt

• 1/2 cup butter, chopped room temp

  
  

Layer 4: Baileys Whipped Cream

• 1 cup Heavy Whipping Cream

• 2 TBS Powdered Sugar

• 2 TBS Baileys Irish Cream

Directions:

Layer 1: Crust

1. In food processor or blender, grind oreos to a powder, then add melted butter, pulsing until blended

2. Spray 9" springform pan with cooking spray and press ground oreos into pan and up the sides

3. Freeze for 30 mins

Layer 2: Baileys Chocolate Filling

1. Whisk the cornstarch with the 1/4 cup milk and set aside

2. Melt the chocolate chips in a saucepan with the Baileys over medium heat, whisking until smooth, slowly whisk in the remaining cup of milk, then whisk in the cornstarch + milk mixture

3. Bring to a simmer of med heat whisking constantly while allowing it to thicken (about 2 mins)

4. When the Filling layer has thickened, remove from heat, and remove the pie crust from the freezer. Immediately pour the filling into the pie crust, smoothing the top

5. Place in refrigerator for at least 1 hour

Layer 3: Baileys Chocolate Ganache

1. Put the chopped chocolate in a large heatproof bowl

2. Heat the Bailey's, Heavy Cream over medium heat until it just begins to simmer, stirring so it doesn't burn

3. Remove from heat, add the Vanilla, Espresso Powder, and Sea Salt, stirring to combine

4. Pour the hot Cream mixture over the chocolate and set aside for 1 minute

5. After 1 min, whisk the chocolate and cream together until fully combined and chocolate is melted, about 2 mins

6. Add the butter and whisk until the butter is fully melted

7. Remove pie from fridge and pour ganache over filling layer. Refrigerate for at least 5 hours

Layer 4: Baileys Whipped Cream

1. Combine all ingredients in a large bowl and beat with hand mixer (or stand mixer) until stiff enough to stand on top of the ganache layer

2. Pour on top of pie, or pipe if you fancy