Homemade Frozen Bailey's Irish Cream Pie Recipe
A graham cracker crust, frozen Bailey's Irish Cream filling, over hot fudge sauce with whipped cream
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Ingredients
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Crust
Filling
Topping
Method
Crust Preparation
- 1
Make the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.
- 2
Form the Crust
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake in the preheated oven for 8-10 minutes, or until lightly golden. Remove from the oven and let cool completely.
Filling Preparation
- 3
Prepare Gelatin
In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5 minutes to bloom.
- 4
Whip Cream
In a large mixing bowl, whip the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- 5
Combine Ingredients
Once the gelatin has bloomed, gently heat it in the microwave for about 10-15 seconds until dissolved. In a separate bowl, mix the Bailey's Irish Cream with the dissolved gelatin.
- 6
Fold Mixtures
Carefully fold the Bailey's mixture into the whipped cream until just combined. Be gentle to maintain the fluffiness of the whipped cream.
- 7
Fill the Crust
Pour the Bailey's filling into the cooled graham cracker crust, smoothing the top with a spatula. Cover with plastic wrap and freeze for at least 4 hours or until firm.
Serving Preparation
- 8
Add Hot Fudge
Once the pie is frozen and ready to serve, warm the hot fudge sauce in the microwave or on the stovetop until pourable.
- 9
Serve the Pie
Slice the pie into wedges and drizzle with hot fudge sauce. Top each slice with a generous dollop of whipped cream and sprinkle with chocolate shavings if desired.
