Irish Cream Pie is a delightful no-bake dessert perfect for St. Patrick’s Day. It features a chocolate Oreo crust, a silky 4-ingredient Irish cream filling, and a light vanilla whipped cream topping. Chilled and simple to prepare, it requires minimal hands-on time.
This pie pairs well with other Irish cream treats such as an Irish Cream Poke Cake or quick Irish Cream No-Bake Cookies.
One bite of this Irish Cream Pie delivers a rich, creamy flavor that’s warm and indulgent thanks to the Irish cream liqueur. It’s a crowd-pleasing dessert for holiday gatherings, dinner parties, or any time you want a special sweet treat.
Best of all, the recipe comes together quickly: about 15 minutes of active prep, then a few hours to chill. It also makes a lovely finish to a traditional corned beef and cabbage meal.
All About This Irish Cream Pie
Taste: If you enjoy Irish cream liqueur, this pie showcases its chocolate-vanilla nuttiness beautifully. The deep cocoa notes from the Oreo crust complement the creamy liqueur filling, and the vanilla whipped cream balances the richness.
Texture: Melted marshmallows blended with milk and Irish cream create a smooth, slightly marshmallow-y base. Folded together with whipped heavy cream, the filling becomes light, silky, and melt-in-your-mouth luxurious.
The Key Ingredient In This Saint Patrick’s Day Dessert!
The signature flavor comes from Baileys Irish Cream liqueur. Its creamy texture and blend of chocolate, vanilla, and a touch of nuttiness make it an ideal addition to the filling. You can use store-bought Baileys or substitute with a homemade Irish cream for a fresh, homemade taste.
A quick homemade Irish cream can be prepared in about 10 minutes using Irish whiskey, sweetened condensed milk, and a few extracts. The homemade version yields several cups, so you’ll have extra to experiment with other recipes.
If you prefer a non-alcoholic version, swap the Baileys for an equal amount of Baileys Original Coffee Creamer to retain the flavor without the alcohol.
Recipe Tips & Tricks To Help You Make The Best Irish Cream Pie!
- Crust: Use a food processor to turn Oreos into fine crumbs, then mix in melted butter and a pinch of salt. Press the mixture evenly into a 10-inch springform pan, using a flat-bottomed glass to achieve smooth, even sides.
- Melting Marshmallows: Warm the milk and marshmallows over low heat, stirring constantly. Remove from heat as soon as marshmallows are melted to avoid burning the sugar and changing the flavor.
- Chill Time: This pie needs several hours to set. While total time may list over four hours, most of that is inactive chilling time—so it really is hands-off after you assemble it.
- Garnish: Top the pie with homemade vanilla whipped cream and a sprinkle of reserved cookie crumbs for a polished presentation.
Once you try this pie, you may find yourself exploring other Irish cream desserts like no-bake cheesecake bites, edible cookie dough with Irish cream, hot chocolate with a splash of Baileys, or a simple two-ingredient Irish cream milkshake.
Storage Instructions
Store leftovers covered tightly in the refrigerator, either in the pie plate wrapped well or in an airtight container with individual slices. The pie will keep for up to 4 days refrigerated.
Why Is There Salt In The Crust Recipe?
A small amount of salt in the crust balances the sweetness and enhances flavor. It’s optional—omit it if you prefer a sweeter crust.
Am I Supposed To Make The Vanilla Pudding Or Just Use The Powder?
Do not prepare the vanilla pudding; add the instant pudding powder directly to the whipped cream when making the topping. The dry mix helps stabilize the whipped cream and adds flavor.
Can I Make This Pie And Then Freeze It To Enjoy Later?
Yes. Chill the pie in the fridge until fully set, then flash-freeze it on a baking sheet. Wrap it tightly in plastic wrap, then in foil to prevent freezer burn. Store for up to 3 months. Thaw in the refrigerator before serving and prepare fresh whipped cream to top it.
Can I Use A Premade Oreo Pie Crust Instead Of Making My Own?
Yes. Using a premade Oreo crust is convenient—just note you may have a little extra filling depending on the crust size.
Irish Cream Pie
Ingredients
Crust:
- 28 Oreos (about 1½ boxes)
- 6 tablespoons salted butter, melted
- ½ teaspoon salt (optional)
Filling:
- ½ cup milk
- 32 large marshmallows
- ⅓ cup Baileys Irish Cream liqueur (or non-alcoholic creamer)
- 1½ cups heavy cream
Topping:
- ½ cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon vanilla instant pudding powder
Instructions
Crust:
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Pulse the Oreos in a food processor until they form fine crumbs. Add melted butter and salt, and pulse until combined. Press the mixture into the bottom and up the sides of a 10-inch springform pan, using a flat glass for even pressure.
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Chill the crust while you prepare the filling.
Filling:
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In a medium saucepan, heat the milk and marshmallows over low heat, stirring constantly until the marshmallows just melt. Remove from heat and transfer to a bowl. Chill about 20 minutes, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Gradually stir in the Irish cream until smooth.
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Whip the heavy cream on medium-high speed until stiff peaks form. Gently fold the marshmallow-Irish cream mixture into the whipped cream until fully combined. Pour the filling into the prepared crust and refrigerate for at least 4 hours, up to 48 hours.
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Just before serving, whip the topping ingredients—the heavy cream, powdered sugar, and vanilla pudding powder—until light and fluffy. Pipe or spread the whipped cream around the edges of the pie and dust with reserved cookie crumbs.
Notes
- Salt in the crust is optional but helps balance the sweetness and enhance the chocolate flavor.
Did You Make This Recipe?
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