No Bake Bailey's Cream Pie
A rich chocolate and vanilla filling with Baileys nestles into a decadent Oreo cookie crust. Spoil yourself with a no bake Irish cream pie.
Servings: 8
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
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.
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
Calories: 549kcal | Carbohydrates: 62g | Protein: 6g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 429mg | Potassium: 205mg | Fiber: 2g | Sugar: 46g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 5mg
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