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Irish Cream Pie

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!
Prep Time4 hrs 35 mins
Total Time4 hrs 35 mins
Course: Dessert
Servings: 12 servings
Author: Rebecca Hubbell

Ingredients

Crust:

  • 15 oz. Nabisco Chocolate Wafers about 1 1/2 boxes
  • 5 tbsp unsalted butter melted
  • 2 tbsp granulated sugar

Filling:

  • 1/2 cup milk
  • 32 large marshmallows
  • 1/3 cup Baileys Irish Cream liqueur
  • 1 1/2 cups heavy cream

Topping:

Instructions

Crust:

  • Add wafers to a blender or food processor and pulse until fine crumbs form. Pour crumbs into a medium bowl, reserving about 2 tbsp, and stir in the sugar, then make a well and pour in melted butter and mix until evenly coated. Press into the bottom and up the sides of a 9 or 10-inch springform pan.

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

For a non-alcoholic version, use the Baileys Original Coffee Creamer in place of the liqueur.