Chocolate Irish Cream Pie Recipe – a delicious recipe with ground chocolate, butter, chocolate pudding, chocolate ice cream, Irish Cream, chocolate. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Adjust oven rack to center position and preheat oven to 375u00b0F. Mix graham cracker crumbs and melted butter until well blended. Press mixture into an 8 or 9-inch pie plate. Bake for 7 minutes. Let cool at room temperature until it is no longer hot, about 5 minutes. Transfer to refrigerator until well chilled, at least 30 minutes.
2
Firmly and quickly whisk together the melted chocolate ice cream, Irish cream, and pudding mix. The mixture will begin to thicken quite rapidly. Spread the mixture into the prepared pie shell. Put the filled pie shell in the freezer for an hour.
3
Fifteen minutes before freezing is done, combine chocolate and butter in bowl set over simmering water. Stir with a rubber spatula until smooth and melted. Gently spread on top of frozen pudding pie, making sure to spread gently and in only one direction so that the delicate pudding layer is not torn.
4
Return the pie to the refrigerator and let set for 2-3 hours. Serve chilled, with whipped cream and a dusting of cocoa powder, if desired.
1767
kcal
Calories
114
g
Fat
167
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 1/2 cups finely ground chocolate graham cracker crumbs, 6 tablespoons butter, melted, 1 large package (5.9 ounces) instant chocolate pudding, 2 cups melted chocolate ice cream (yield after melting), and more.
Yes, Chocolate Irish Cream Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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