Bailey’s Chocolate Cream Pie is a no-bake pie in an oreo crust with a creamy and smooth chocolate filling. Such a great boozy dessert.
Chocolate Pudding Pie Filling
The creamy chocolate filling is flavored with Irish Cream and vanilla extract with Cool Whip added for creaminess. Making it is wonderfully simple. Just mix together the pudding mix, milk, Irish Cream, and vanilla and then stir in the Cool Whip.
It’s wonderfully rich and the Irish cream gives it a homemade flavor.
What Is Irish Cream?
Irish Cream is a cream liqueur that combines Irish Whiskey and cream with a little chocolate and cinnamon flavor. Bailey’s is the main brand, but I sometimes use Carolans.
Make-Ahead and Storage
This pie should be refrigerated at least 2 hours before serving. It will keep for 3 to 4 days in an airtight container in the refrigerator.
Bailey’s Chocolate Cream Pie Recipe Tip
To make the pie easier to cut into slices, stick it in the freezer for 15 minutes before you slice it.
Use A Store-Bought Crust As A Shortcut
To make this pie even easier to make, use a store-bought oreo crust.
Recommended Equipment
- Food Processor– to make the oreo crumbs for the crust. If you don’t have a food processor, place the oreos in a large ziptop bag and crush them with a heavy rolling pin or skillet.
- 9-inch Deep Dish Pie Pan
- Whisk
- Pastry Bag and Large Star Tip– to pipe the Cool Whip around the edges.
More Easy Pie Recipes
- Old-Fashioned Buttermilk Pie
- Chocolate Chess Pie
- Butterfinger Pie
- Nutella Oreo Pie
- No-Bake Butterscotch Pie
Bailey’s Chocolate Cream Pie
Equipment
Ingredients
Oreo Crust
- 25 oreo cookies, do NOT remove the cream
- 5 tablespoons melted butter
Pie Filling
- 2 (3.4-ounce) boxes instant chocolate pudding
- 1 1/3 cups whole milk
- 1/2 cup Bailey's Irish Cream, or another brand of Irish Cream
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip, thawed
- 8 crushed oreo cookies
Topping
- 8 ounces Cool Whip, thawed
- 5 oreos, halved
Instructions
- Place the 25 oreo cookies in a food processor and process until fine crumbs are formed.Transfer to a large bowl. Add melted butter and stir until evenly mixed.
- Transfer mixture to a lightly greased 9-inch deep dish pie pan. Press mixture into bottom and up sides. Refrigerate for at least 30 minutes.
- To make filling, whisk together pudding mix, milk, Irish Cream and vanilla extract until starting to thicken. Stir in 8 ounces of Cool Whip.
- Spread half the filling in the pie crust. Sprinkle the oreo crumbs on top and then spread the remaining pie filling on top of the crumbs.
- Refrigerate at least 2 hours.
- Spread the remaining Cool Whip on top or place it in a pastry bag fitted with a large star tip and pipe the Cool Whip around the edge of the pie.Decorate the top with the halved Oreo Cookies.Note: Or you can crush the oreos and sprinkle them on top.
- Cut into slices and serve.
