Irish Cream Pie
Servings 12 servings
This Irish Cream Pie is an easy dessert laced with Baileys and perfect for St. Patrick's Day! A chocolate cookie crust filled with a cream marshmallow and Irish Cream filling and topped with vanilla whipped cream!
Ingredients
Crust:
- 28 Oreos about 1 1/2 boxes
- 6 tablespoons salted butter melted
- ½ teaspoon salt see notes
Filling:
- ½ cup milk
- 32 large marshmallows
- ⅓ cup Baileys Irish Cream liqueur
- 1½ cups heavy cream
Topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon vanilla instant pudding powder
Instructions
Crust:
- Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
- Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
Filling:
- In a medium saucepan, heat the milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Pour into a medium bowl and refrigerate for about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Gradually stir in Irish Cream until smooth.
- Whip the heavy cream on medium-high speed in a large bowl or stand mixer until stiff peaks form, fold the marshmallow mixture into the heavy cream and mix gently until fully combined. Pour filling into prepared pie crust. Refrigerate for at least 4 hours and up to 48 hours.
- Just before serving, in a medium bowl or stand mixer fitted with a whisk attachment, beat the heavy cream, confectioners' sugar, and pudding mix on medium-high speed for about 2 minutes until light and fluffy. Pipe cream around the edges of the pie and dust with the reserved cookie crumbs.
Notes
- I like to add salt to my Oreo crusts because I really think it cuts the sweetness but also adds a lot of flavor, but it’s completely optional.
Find it online: www.sugarandsoul.co/irish-cream-pie-recipe/