Irish Cream Chocolate Mousse Pie
Indulge in the decadent allure of an Irish Cream Chocolate Mousse Pie, a no-fuss dessert that blends rich, velvety mousse with the irresistible flavor of Irish cream liqueur. This indulgent pie begins with a buttery chocolate cookie crust, perfectly crisp and baked to hold the creamy filling. The lush mousse layers semi-sweet chocolate with the smooth, boozy touch of Irish cream, creating a silky, airy texture that melts in your mouth. With its no-bake filling and optional chocolate shavings for a touch of elegance, this pie is the perfect make-ahead treat for special occasions or holiday celebrations. Impress your guests with this easy-to-make yet utterly sophisticated dessert that’s as stunning to look at as it is to eat!
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Recipe Information
Ingredients
- 24 cookies Chocolate sandwich cookies (such as Oreos)
- 6 tablespoons Unsalted butter, melted
- 2 cups Heavy cream, cold
- 3 tablespoons Powdered sugar
- 8 ounces Semi-sweet chocolate, chopped
- 1/3 cup Irish cream liqueur
- 1 teaspoon Vanilla extract
- 3 large Egg yolks
- 1/4 cup Granulated sugar
- 2 tablespoons Chocolate shavings or curls (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C).
Place the chocolate sandwich cookies in a food processor and pulse until finely ground. Alternatively, crush them in a resealable plastic bag using a rolling pin.
Combine the cookie crumbs with melted butter in a mixing bowl and stir until the mixture resembles wet sand.
Press the cookie mixture into the bottom and up the sides of a 9-inch pie pan to form the crust. Use the bottom of a glass to press evenly.
Bake the crust in the preheated oven for 8-10 minutes. Remove from the oven and let it cool completely on a wire rack.
In a small saucepan, heat 1 cup of the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 2-3 minutes, then whisk until smooth and glossy.
Stir in the Irish cream liqueur and vanilla extract into the melted chocolate mixture, then set it aside to cool slightly.
In a medium mixing bowl, whisk the egg yolks and granulated sugar together until pale and thick, about 2 minutes.
Gradually whisk the slightly cooled chocolate mixture into the egg yolks until fully combined.
Using a hand mixer or stand mixer fitted with a whisk attachment, whip the remaining 1 cup of cold heavy cream with the powdered sugar until soft peaks form.
Fold the whipped cream into the chocolate mixture in three additions, being gentle to keep the mixture light and airy.
Pour the chocolate mousse filling into the cooled cookie crust and smooth the top with a spatula.
Chill the pie in the refrigerator for at least 4 hours, or until firm. Overnight chilling is best for optimal flavor and texture.
Before serving, garnish the pie with chocolate shavings or curls, if desired.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
5419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 392.0 g | 503% | |
| Saturated Fat | 221.9 g | 1110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1292 mg | 431% | |
| Sodium | 1329 mg | 58% | |
| Total Carbohydrate | 448.3 g | 163% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 326.0 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 617 mg | 47% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1522 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
