No-Bake Baileys Chocolate Pie
A rich and creamy no-bake dessert combining Baileys Irish cream and chocolate, perfect for gatherings or as a comforting treat.
Ingredients
For the Oreo Crust
- 35 pieces Oreo cookies For a sweet, chocolatey crust
- 1/2 cup unsalted butter, melted Adds moisture and richness
For the Chocolate Filling
- 12 ounces 60% cocoa chocolate, finely chopped Gives a deep chocolate flavor
- 1 and 3/4 cups heavy cream Provides richness and creaminess
- 1/2 cup Baileys Irish cream Adds a smooth, sweet flavor
- 2 teaspoons vanilla extract Enhances the overall flavor
- 2 teaspoons espresso powder Boosts the chocolate flavor
- 1/4 teaspoon fine sea salt Balances sweetness
- 1/2 cup unsalted butter, cut into cubes, at room temperature For the chocolate filling
- 2 cups heavy cream, cold For whipping
- 1/4 cup confectioners' sugar, sifted Sweetens the whipped cream
- to taste chocolate shavings for garnish Optional, for visual appeal
Instructions
Preparation of the Oreo Crust
- In a mixing bowl, combine the finely crushed Oreo cookies with melted unsalted butter until fully combined, resembling wet sand.
- Transfer the cookie mixture into a 9-inch baking dish and press it firmly and evenly across the bottom and sides.
- Chill the crust in the refrigerator to set while preparing the filling.
Making the Chocolate Filling
- In a medium saucepan over low heat, combine the finely chopped chocolate and cubes of unsalted butter until melted and smooth.
- Once the mixture is smooth, remove it from heat and let it cool slightly.
- In a large mixing bowl, combine the heavy cream, Baileys Irish cream, vanilla extract, espresso powder, and fine salt. Whip until soft peaks form.
- Gently fold the warm chocolate mixture into the whipped cream with a spatula.
- Pour the chocolate filling into the chilled Oreo crust and smooth it into an even layer.
- Refrigerate the pie for at least 4 hours, preferably overnight, to allow it to set.
- Before serving, garnish with chocolate shavings if desired.
Notes
Pro tips: Ensure heavy cream is cold before whipping, gently fold the chocolate to maintain fluffiness, and allow sufficient time for chilling to achieve a clean slice.