Irish Chocolate Cream Pie

Posted by Donna-Marie Pye on

In honour of Pi Day (March 14) or in Donna-Marie's case "Pye Day", we thought a simple chocolate pie was a great idea for this week's Weekend Recipe. It also happens to be St. Patrick's Day on March 17, so just more reason to make a pie and add a little twist of some Irish cream liqueur or Irish Whiskey. 



Crumb Crust:

  • 1-1/2 cups graham cracker crumbs, chocolate cookie crumbs, gluten free cookie crumbs or other finely crushed crisp, sweet cookie
  • 1/4 cup  unsalted butter, melted


  • 1/2 cup granulated sugar
  • 6 tbsp cornstarch
  • 1/2 tsp salt
  • 2 cups milk
  • 4 large egg yolks
  • 8 oz semi-sweet baking chocolate, chopped
  • 1/4 cup unsalted butter, cut in pieces
  • 1-2 tbsp Irish cream liqueur, Irish whiskey or 1 tsp vanilla


  • 1 cup whipping cream
  • 2 tbsp icing sugar
  • 1 tbsp Irish cream liqueur, Irish Whiskey or 1 tsp vanilla
  • chocolate shavings, optional


  1. Preheat oven to 350F. Lightly grease a 9-inch pie plate or round tart pan with a removable bottom.
  2. Crust: In a bowl, combine cookie crumbs and melted butter, then press into the bottom and up the sides of the pie plate. Bake for 10 minutes, then cool completely on a wire rack before filling.
  3. Filling: In a medium saucepan, whisk together sugar, cornstarch and salt. Whisk in the milk, followed by the egg yolks and place the pot over medium heat, whisking until it reaches a full simmer and becomes thick and glossy, about 6 minutes. Remove from the heat.
  4. Add the chocolate and butter and stir until melted. Stir in the liqueur (if using). Place a piece of plastic wrap directly on the surface of the filling to prevent a skin from forming and cool for about 90 minutes or until almost room temperature. 
  5. Spoon filling into the prepared pie shell and spread it until it's level. Chill for at least 4 hours or until set.
  6. Topping: Using an electric mixer, whip cream until soft peaks form. Add icing sugar and liqueur/whiskey or vanilla and whip a little longer until blended through. Spread over top of pie or place in piping bag and pipe a ring of whipping cream around the outside edge of pie. Garnish with chocolate shavings, if desired. Pie will keep in the refrigerator for up to 2 days, loosely covered.

Makes 8 to 10 servings


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  • I made the Irish cream chocolate pie. We all enjoyed it. I used Irish cream in the whipping cream only and it was a nice touch. Simple recipe that I will make again!

    Lori Letts on

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