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No-Bake Baileys Chocolate Pie Recipe

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★★★★★

4.8 from 135 reviews

This No-Bake Baileys Chocolate Pie features a rich and creamy chocolate filling infused with Baileys Irish Cream, set atop a crunchy Oreo cookie crust. Finished with a cloud of lightly sweetened whipped cream and optional chocolate shavings, this indulgent dessert requires no baking and is perfect for any occasion.

Ingredients

Scale

For the Oreo Crust:

  • 35 regular variety Oreo cookies
  • 1/2 cup (113g) unsalted butter, melted

For the Chocolate Pie Filling:

  • 12 ounces 60% cocoa chocolate bars, finely chopped
  • 1 and 3/4 cups (397ml) heavy cream
  • 1/2 cup (113ml) Baileys Irish cream
  • 2 teaspoons vanilla extract
  • 2 teaspoons espresso powder
  • 1/4 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter, cut into cubes at room temperature

For the Whipped Cream:

  • 2 cups (454ml) heavy cream, cold
  • 1/4 cup (24g) confectioners’ sugar, sifted
  • Chocolate shavings for garnish (optional)

Instructions

  1. Prepare the Oreo Crust: Lightly spray a 9-inch springform pan with nonstick baking spray and set it aside. Use a food processor or blender to pulse the Oreo cookies until finely crumbed. In a large bowl, combine the Oreo crumbs with the melted butter and mix well. Firmly press the mixture into the prepared pan, working it from the center up the sides about 3 inches high. Place the crust in the freezer for 30 minutes to set.
  2. Make the Chocolate Pie Filling: Place the chopped chocolate in a large heatproof bowl. In a small saucepan over medium heat, combine the heavy cream and Baileys Irish cream and bring to a simmer, then remove from heat. Stir in the vanilla extract, espresso powder, and sea salt. Pour the hot cream mixture over the chopped chocolate and let sit for 1 minute. Whisk the mixture gently until smooth and fully combined. Add the cubed butter and whisk vigorously until the butter is fully incorporated and the filling is glossy.
  3. Prepare the Whipped Cream: Just before serving, beat the cold heavy cream with the sifted confectioners’ sugar using a handheld mixer or stand mixer fitted with a whisk attachment. Whip until medium-soft peaks form, being careful not to overbeat.
  4. Assemble the Pie: Remove the Oreo crust from the freezer and carefully pour the chocolate ganache filling into the crust; it will be very full. Refrigerate the assembled pie for at least 3 hours or overnight to allow it to set completely.
  5. Serve: When ready to serve, dollop the whipped cream in the center of the pie and gently swirl it around with a spoon, leaving the edges exposed to maintain texture and volume. Garnish with chocolate shavings if desired. Slice and serve immediately.

Notes

  • Use a springform pan to easily release the pie without disturbing the crust or filling.
  • Ensure butter in the filling is at room temperature for easy incorporation.
  • Make the whipped cream just before serving for best texture and freshness.
  • Optional espresso powder enhances the chocolate flavor but can be omitted if unavailable.
  • This pie should be stored in the refrigerator and consumed within 2-3 days.

Keywords: Baileys Chocolate Pie, No-Bake Dessert, Oreo Crust Pie, Baileys Irish Cream Pie, Chocolate Ganache Pie, Easy No-Bake Chocolate Dessert

Find it online: https://nayabaker.com/no-bake-baileys-chocolate-pie-recipe/