Chrysta 10 min. 15 min.


March 17th is St. Patrick’s Day, and so many of you are spending this week baking up Irish-themed desserts for your friends and loved ones.

Tomorrow is March 14th, which is National Pi Day. If you don’t know, ::nerd alert:: the number π is a mathematical constant that is the ratio of a circle’s circumference to its diameter.  

Because Pi is 3.14, National Pi/Pie Day falls on March 14th!

Considering it’s St. Patty’s Day Week, considering π connects to circles, and considering it’s also National Pi/Pie Day, I’ve decided to share a delicious recipe for Bailey’s Irish Cream Pie.


This recipe features a super-easy graham cracker crust (which you can also buy pre-made).  The filling consists of heavy cream, Bailey’s, and white chocolate.  Topped with whipped cream, this pie is a cool and delicious way to celebrate math and the Irish.


RECIPE:  Irish Cream Pie

Step 1:  Make the Pie Crust first so that the crust can cool before you make your “mousse” filling.

Pie Crust Ingredients (for 1 9”inch Crust.  Or 3  4” pies):   You could make this pie crust or buy a pre-made one.

1 1/4 cups Graham Cracker or Vanilla Wafer Crumbs

1/4 cup sugar

4 tablespoons butter, melted


Pie Crust Directions:

1.  Mix ingredients together.

2.  Press mixture firmly on the bottom and up the sides of your pie plate(s)

3.  Bake for 8 minutes at 350 degrees.

4.  Cool completely before filling with mousse.


Step 2:  Make Irish Cream “Mousse” filling.


9 ounces white chocolate chips

1/2 cup Irish Cream (such as Bailey’s)

4  egg whites  

1/4 Cup white granulated sugar

1 cup Heavy Whipping Cream

1 tsp vanilla extract or vanilla bean paste



1.  In a double boiler, melt chocolate and Irish Cream.  Once chocolate is fully melted, remove from heat and let cool.  (I place in the fridge for 10 or so mins to expedite the cool down.)

2.  Using a mixer, whip egg whites until soft peaks form.   Slowly add sugar until egg whites have reached “stiff peaks”, the stage when egg whites hold their shape like shaving cream.   Scoop into a bowl and set aside.

3.  Whip 1 cup heavy cream and vanilla until stiff.

4.  Gently fold egg whites and whipped cream together.

5.  With a large spatula, fold cooled white chocolate mixture into egg white mixture just until white chocolate mixture is well incorporated.  Do not over mix.

6.  Spoon into cooled pie crust and chill pie for at least an hour.   

7.  Just before serving pie, top with whipped cream.


Step 3:  Make Sweetened Whipped Cream Topping 


1 cup Heavy Whipping Cream

1 tbsp Irish Cream

1/4 cup powdered sugar

1 teaspoon vanilla bean paste



1.  Combine Whipped Cream and Irish Cream.  Whip until slightly foamy.

2. Add powdered sugar and vanilla, then continue whipping until cream is stiff.  

3.  Spoon whipped cream onto pie before serving.  You can also “pipe” the whipped cream onto the pie using a pastry bag and a star-tip.


Wanna Make a Parfait Instead:

Perhaps you want to skip the crust.  You could make this dessert as a sort of “pudding” parfaits.

       1.  To serve this mixture as a Parfait, simply take the mousse and refrigerate after you’ve folded the white chocolate mixture into the egg white mixture. 

2. Once mousse is cooled, take a clear glass and layer mousse and graham cracker/cookie crumbs.

3.  Top with whipped cream.