Irish Cream and Mint Truffle Pie Recipe

Name: Irish Cream and Mint Truffle Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chocolate and mint cookies, crumbs (girl scout thin mints); 2 tablespoons sugar; 2 tablespoons flour; ¼ cup unsalted butter, melted; 1 ½ cups heavy cream (divided); ¾ cup Baileys Irish Cream; 2 ½ cups semi-sweet chocolate chips; 2 egg yolks, slightly beaten, at room temperature; 4 teaspoons vanilla (divided); 2 tablespoons powdered sugar; Andes mints candies (garnish)

Servings: persons

1 cup chocolate and mint cookies, crumbs (girl scout thin mints)
2 tablespoons sugar
2 tablespoons flour
¼ cup unsalted butter, melted
1 ½ cups heavy cream (divided)
¾ cup Baileys Irish Cream
2 ½ cups semi-sweet chocolate chips
2 egg yolks, slightly beaten, at room temperature
4 teaspoons vanilla (divided)
2 tablespoons powdered sugar
Andes mints candies (garnish)

1
First, make the crust: Preheat oven to 300 degrees.
2
In a bowl, mix together the cookie crumbs, sugar and flour.
3
Add the melted butter.
4
Stir together.
5
Press into the bottom of a 9-inch tart pan.
6
Bake for 10 minutes.
7
Cool completely on a rack.
8
For the filling, Heat 1 cup of the heavy cream, the Irish Cream and the chocolate chips in a saucepan, over low heat, until the chocolate has melted.
9
Place the egg yolks in a small bowl and temper them with a cup of the chocolate mixture, then pour the egg mixture into the saucepan and continue to cook over low heat until thickened.
10
(about 10 minutes).
11
Remove from heat and add 3 teaspoons of vanilla.
12
Poor the mixture into the tart crust.
13
Chill at least 4 hours.
14
Beat together the remaining 1/2 cup heavy cream and the powdered sugar until thick.
15
Add the remaining 1 teaspoon of vanilla.
16
Slice the tart and serve with a dollop of the whipped cream and an Andes mint candy.

1643

kcal

Calories

116

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup chocolate and mint cookies, crumbs (girl scout thin mints), 2 tablespoons sugar, 2 tablespoons flour, ¼ cup unsalted butter, melted, and more.

Yes, Irish Cream and Mint Truffle Pie 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.

That's it — enjoy your meal!

Irish Cream and Mint Truffle Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions