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Ingredients
- Crust
- 2 cups graham cracker crumbs
- 10 tbsp butter, melted
- Baileys Chocolate Filling
- 1 1/4 cup milk
- 2 tbsp + 2 tsp cornstarch
- 3/4 cup Baileys
- 1 cup chocolate chips
- Baileys Chocolate Ganache
- 6 oz semi sweet chocolate chips
- 1/2 cup heavy cream
- 1 tbsp Baileys
- Baileys Chocolate Whipped Cream
- Ingredients
- 1 cup heavy whipping cream
- 1 tbsp baileys
- 1 1/2 tbsp cocoa powder
- 1 1/2 tbsp powdered sugar
- Instructions
- 1 . Freeze metal bowl and whisk for 15-20 minutes to get them good and cold.
- 2 . Remove bowl from freezer and add whipping cream.
- 3 . Whip on medium speed for a few minutes. Cream will initially bubble a little bit, then start to thicken.
- 4 . As the cream starts to thicken, add the Baileys, cocoa and powdered sugar.
- 5 . Whip until stiff peaks form, about 5-7 minutes. Make sure not to over mix. It quickly goes from smooth whipped cream to curdled whipped cream, so watch it closely
Preparation
Step 1
1. Grease a 9 inch pie pan. 2. Add melted butter to graham cracker crumbs and mix until combined. 3. Press graham cracker mixture evenly into the bottom and up the sides of a 9 inch pie pan, then set aside. 4. Whisk the cornstarch and 1/4 cup milk together in a small bowl. Set aside. 5. Add chocolate chips and Baileys to a sauce pan and melt on med-low heat until smooth, whisking to keep from burning. 6. Once melted, add remaining milk and cornstarch mixture and whisk together. 7. Bring the mixture to a boil, whisking constantly. It will begin to thicken. 8. Once boiling, whisk continuously for about 2 minutes, until fully thickened. 9. Pour mixture into crust. 10. Refrigerate for about an hour, then make ganache. 11. To make the ganache, but chocolate chips into a metal bowl. 12. Put heavy cream and Baileys into a microwave safe bowl, or glass measuring cup. Microwave until it begins to bubble, then remove and pour over the chocolate. 13. Immediately cover with clear wrap and let sit for about 5 minutes. 14. Remove wrap and whisk until smooth. 15. Grap pie from refrigerator and pour ganache over top of the pie, spreading into an even layer. 16. Place pie back in the refrigerator to cool while you make the whipped cream. Directions here. 17. Once you've made the whipped cream, spread it or pipe it on top of the pie. 18. Once the pie is cooled through, a total cooling time of about 4-5 hours, serve.