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Boasting a wonderful Oreo crust along with vanilla pudding mix, this no bake Baileys cream pie is so good. It is an easy no bake dessert which tastes just as good as anything from a top bakery. If you are looking for a dessert with Irish cream liqueur, you’ll love how indulgent and perfect this one tastes. The Oreo crust is rich and chocolatey and the creamy vanilla filling and rich Baileys topping is rich and decadent. This is the kind of dessert that’s easy to fall in love with and there’s no baking required!
Baileys Irish Cream is the star of this no bake Baileys cream pie, while Oreos, vanilla and chocolate add more appeal. It’s a decadent choice with plenty of sweet flavors.
Also try French toast maple cinnamon skillet. Lemon poppy seed muffins are also really good, or perhaps you’d prefer these cherry cheesecake popsicles.
Why You’ll Love It
A rich and tasty dessert: If you love chocolate and Baileys, then you’re definitely going to love this rich-flavored dessert.
No baking required: You don’t have to heat up your kitchen by having the oven on. This is a no bake recipe.
Perfect for any occasion: Whether you want to make something special for St Patrick’s Day or you’re expecting guests over, this pie is ideal.
Baileys Irish Cream No Bake Pie Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Baileys Irish Cream: A rich, velvety coffee liqueur.
Heavy whipping cream: For a rich, luxurious texture.
Oreos: The regular stuffed ones are ideal for the crust.
Vanilla extract: For a hint of sweet vanilla flavor.
Gelatin: To make the filling more sturdy.
Powdered sugar: For sweetness.
Shaved chocolate: To garnish the finished pie.
How to Make Irish Cream Oreos Pie
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Prepare the crust: Make fine breadcrumbs with the Oreos in a food processor and then add butter, sugar and salt, and combine. Press the resulting mixture into a pie dish and press them with the underside of a measuring cup so it’s well compacted.
Make the filling: Mix the gelatin with water. Whip the heavy cream, adding in the vanilla and powdered sugar. Now microwave the gelatin mixture and then whip it into the vanilla cream you just made.
Make the Baileys pudding layer: Whisk the milk with the Baileys and instant pudding. Melt the chocolate chips in a bowl and then warm up the Bailey’s and pour it over them. Fold some of the whipped cream mixture into the pudding, then drizzle some ganache on top.
Assemble the dessert: Repeat the layers in the crust and smooth the top with a spatula. Add the rest of the whipped cream and, if you like, some chocolate curls. Chill for at least 4 hours before slicing and serving.
Substitutions and Variations
Oreo cookies: You can swap the Oreo crust for one made with another type of cookie.
Vanilla pudding mix: Substitute another pudding flavor.
Chocolate curls: Use white chocolate to make the curls instead of milk or semisweet chocolate if you want.
Toppings: If you don’t want to use chocolate curls, you could decorate the finished dessert with chocolate candies, sprinkles or even chopped nuts.
Serving Suggestions
With a drink: This delicious Irish cream pie is perfect when served with coffee, such as an iced lavender matcha latte. You could even add some Bailey’s to a plain coffee or espresso.
For dessert: Pair a slice of pie with some chocolate caramel tart, chocolate fudge cookies or Texas sheet cake cookies. Or enjoy it with an indulgent hot chocolate. There’s no such thing as too much chocolate after all!
How to Store Baileys Irish Cream Pie
Store: The pie keeps for up to 3 days in the refrigerator so you could make it further ahead if you like. Keep the pie loosely covered with plastic wrap to keep other flavors out and make sure it doesn’t dry out too much.
Freeze: Don’t freeze this dessert because it will separate. You can, however, pop it in the freezer for 15 minutes before slicing, since that will make the slices look neater.
Top Tips
Don’t overwhip the cream: Stop whipping the cream just before it gets to the soft peak stage. The gelatin will firm up the filling enough.
Let the ganache cool: Drizzle it over the pie when it’s cooled down but before it sets.
Use a spatula: Smooth the top of your pie with a spatula for a tidier presentation.
Baileys Cream Pie FAQs
You might be curious if this decadent dessert with Irish cream liqueur, vanilla pudding mix and Oreo crust can be made in advance. Since it has to chill for at least 4 hours before serving, you will need to make it ahead. You can make it a day or so ahead if you wish.
Amarula cream liqueur would work. This is a South African liqueur which is creamy like Baileys but flavored with amarula fruit instead of chocolate. There are various Bailey’s varieties to choose from. The original one is the best known. Salted caramel, almond, strawberries and cream, espresso crème, red velvet, apple pie, and vanilla cinnamon are other Baileys varieties. Another version is Bailey’s Deliciously Light, which has 40% less sugar and 40% fewer calories than the original. I like to use classic Baileys for this Irish-inspired dessert. The flavor complements everything from the vanilla pudding mix to the Oreo crust. But you can use whatever you prefer.
Although shaved chocolate curls are an optional topping, they’re so good on this Baileys Irish Cream no bake pie. They’re also really easy to make. Grab a bar of chocolate and a vegetable peeler. Shave the outer edge of the chocolate for narrow curls. If you want wider ones, shave the side of the chocolate instead. Refrigerate them until you’re ready to use them so they don’t melt.
No Bake Baileys Irish Cream Dessert Recipe
Bailey’s Irish Cream No Bake Pie with Oreo Crust
Equipment
- Pie Dish 10-Inch
Ingredients
- 1 Box instant vanilla pudding mix, 5.1-Ounce
- 1 Cup milk, chilled
- ½ Cup + 3 Tablespoons Baileys Irish Cream
- 1 ½ Cups heavy whipping cream
- ⅓ Cup powdered sugar
- ½ Cup mini chocolate chips, semi-sweet
- 28 Oreos, regular stuffed
- 6 Tablespoons butter
- ½ Tablespoon vanilla extract
- 1 ½ Tablespoons water, cold
- 1 Teaspoon gelatin, unflavored
- 2 Teaspoons granulated sugar
- ½ Teaspoon salt
- shaved chocolate or chocolate curls, optional for decoration
Instructions
Make the Crust:
- In a food processor, crush 28 regular stuffed oreos to create a fine crumb.
- Melt the butter and add to the Oreo crumbs along with the 2 teaspoons of sugar and ½ teaspoon of salt. Mix until combined.
- Press the oreo crumbs into the bottom and up the sides of a 10” pie dish. Use the bottom of a measuring cup to help press the crumbs tightly and flat.
Make the Filling:
- In a small microwave safe dish, combine the cold water and unflavored gelatin. Let sit for 5 minutes.
- While waiting for the gelatin, add the heavy whipping cream to a bowl of a stand mixer.
- Begin whipping the heavy cream, slowly add in the vanilla and the powdered sugar. Stop whipping just before reaching soft peaks.
- Take the gelatin mixture which has now solidified, and place in the microwave for about 3 minutes. Check the gelatin, it should now be liquid, but not hot. If it is not yet liquid, microwave for another 1-2 seconds at a time until it is liquid.
- When the gelatin is liquid, but not hot, turn the mixer back on and continue whipping the cream, slowly drizzle in the gelatin. Continue whipping until the cream has reached stiff peaks. Set aside.
- In a bowl whisk together the cold milk, ½ cup of Baileys, and instant vanilla pudding mix. Set aside.
- Place the chocolate chips into a small dish.
- In another small microwave safe dish, heat the 3 Tablespoons of Baileys until it's boiling (this should only take a minute or two). Carefully remove from the microwave and immediately pour over the top of the chocolate chips. Let sit for a minute or two then stir until smooth.
- Take about ¾ of the whipped cream and fold into the pudding.
- Once the ganache has cooled down, but has not hardened, drizzle some of the ganache over the top of the pie filling mixture. Don't mix it into the pie filling, instead just pour that top layer of the filling/ganache mixture into the Oreo pie crust.
- Continue to repeat the steps of drizzling more ganache into the bowl of pie filling and then pouring that top layer with the filling/ganache into the pie crust until all of the ganache and filling has been poured into the crust.
- Gently smooth the top of the pie with a spatula.
Add the Toppings:
- Decorate the top of the pie with the remaining whipped cream. Optionally you can fill the top of the pie with shaved chocolate or chocolate curls.
- Let chill in a refrigerator for at least 4 hours before serving.
Notes
Let the ganache cool: Drizzle it over the pie when it’s cooled down but before it sets.
Use a spatula: Smooth the top of your pie with a spatula for a tidier presentation.
Nutrition
A slice of no bake Baileys cream pie makes a deliciously decadent treat. This easy dessert can be prepared ahead and is perfect for any occasion from a dinner party to a bridal shower. It’s the best dessert with Irish cream liqueur and it’s wonderfully simple to prepare. It’s a smooth, creamy and delicious pie that you won’t want to stop eating. Bailey’s Irish cream pie is a dessert you can serve year-round or on holidays like St Patrick’s Day.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
I made the Bailey’s Irish Cream no-bake pie, and it’s incredible! The Oreo crust and creamy filling are a perfect combo. So indulgent!
I don’t need a special occasion to make this. I just can’t get enough!!
I would eat this every day if I could. It’s THAT delicious!
No bake desserts are my jam. This pie was phenomenal!
Cream pies are my weakness. Must try this one.