Baileys Irish Cream Chocolate Pudding Pie

Chocolate Pudding with an Irish Cream Kick

Rich chocolate pudding, a crunchy Oreo cookie crust, and homemade Baileys whipped cream. This Baileys Irish Cream Chocolate Pudding Pie brings together three layers of chocolate and Irish cream flavor in one seriously good dessert.

Unlike my Kahlúa Mocha Pudding Pie, which combines chocolate and coffee, this version blends milk chocolate and semisweet chocolate for a smoother, creamier flavor. Baileys Irish Cream goes into both the pudding and the whipped cream, giving the pie its signature flavor without overpowering the chocolate.

The pudding is made from scratch on the stovetop, poured into a baked Oreo crust, and chilled until set. Finish it with a generous layer of Baileys whipped cream, and you’ve got a rich, creamy pie that’s even better when made ahead.

Looking for more chocolate desserts? Check out my Chocolate Pies collection for more homemade favorites.

Baileys Irish Cream Chocolate Pudding Pie

A rich, silky chocolate pudding pie made with Baileys Irish Cream, milk chocolate, and semisweet chocolate in a crunchy Oreo cookie crust. Finished with homemade Baileys whipped cream.

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Prep Time 30 minutes mins

Cook Time 25 minutes mins

Chilling Time 6 hours hrs

Total Time 6 hours hrs 55 minutes mins

Servings 8 Slices

Course: Dessert

Cuisine: American

Ingredients Instructions Notes

Ingredients

  

Oreo Cookie Crust

• 260 g whole Oreo cookies including filling
• 75 g unsalted butter melted
• pinch salt

Baileys Chocolate Pudding Filling

• 95 g granulated sugar
• 30 g cornstarch
• ¼ tsp salt
• 420 g half-and-half
• 3 large egg yolks
• 82 g milk chocolate chopped
• 50 g semisweet chocolate chopped
• 23 g unsalted butter
• 77 g Baileys Irish Cream approximately 5 tbsp
• ½ tsp vanilla extract

Baileys Whipped Cream Topping

• 225 g cold heavy whipping cream
• 15 g powdered sugar 2 tbsp
• 2 tbsp Baileys Irish Cream approximately 30 g
• ½ tsp vanilla extract

Instructions

 

Bake the Oreo Cookie Crust

1. Preheat the oven to 350°F (175°C).
2. Place the Oreo cookies, filling included, in a food processor and pulse into fine crumbs. If you don’t have a food processor, crush them in a zip-top bag with a rolling pin.
3. Stir the melted butter into the crumbs until evenly coated.
4. Run the mixture back through the food processor to break up any clumps
5. Press the mixture firmly into the bottom and up the sides of a 9-inch pie plate.
6. Bake for 8–10 minutes, then let the crust cool completely before adding the filling.
Man-Made Tip: Use the bottom of a measuring cup to pack the crumbs evenly. A firmly packed crust holds together better when sliced.

Make the Baileys Chocolate Pudding Filling

1. In a medium saucepan, whisk together the sugar, cornstarch, and salt.
2. Gradually whisk in the half-and-half and egg yolks until smooth.
3. Cook over medium heat, whisking constantly and scraping the bottom and corners of the saucepan, until the mixture thickens and begins to bubble, about 5–7 minutes. Once bubbling, continue cooking and whisking for about 1 minute, until the pudding is very thick.
Man-Made Tip: Don't rush the pudding. That extra minute of whisking helps the cornstarch fully thicken the filling so the pie sets properly.
4. Remove from the heat. Stir in the chopped milk chocolate and semisweet chocolate until completely melted and smooth, then whisk in the butter. Let the pudding cool slightly before stirring in the Baileys Irish Cream and vanilla until fully incorporated.
5. Pour the pudding into the completely cooled Oreo crust and smooth the top with a spatula.
6. Press plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
7. Refrigerate for at least 6 hours, or until completely set.
Man-Made Tip: Chill overnight if you can. The pudding will be thoroughly set and easier to slice, making this an excellent make-ahead dessert.

Make the Baileys Whipped Cream

1. Combine the cold heavy whipping cream, powdered sugar, Baileys Irish Cream, and vanilla in a chilled mixing bowl.
2. Beat until medium peaks form, stopping before the cream becomes grainy.
3. Spread or pipe the whipped cream over the thoroughly chilled pie shortly before serving.
Man-Made Tip: Start with cold cream and a chilled bowl. Stop at medium peaks for a smooth topping that's easy to spread or pipe.

Garnish and Serve

1. Garnish with chocolate shavings, crushed Oreos, or a light dusting of cocoa powder, if desired.
2. Slice and serve well chilled.

Notes

Choose Good Chocolate: The combination of milk chocolate and semisweet chocolate creates a rich, creamy filling without the stronger bitterness of dark chocolate.

Let the Baileys Shine: Stir the Irish cream into the pudding after removing it from the heat and allowing it to cool slightly. Avoid boiling it to preserve its flavor.

Make the Whipped Cream Fresh: For the best texture, add the Baileys whipped cream shortly before serving.

Frequently Asked Questions