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1
This recipe will make two 9 inch pies or one deep dish 9 inch pie.
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Preheat the oven to 350 F/ 176C.
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To make the filling, beat the cream cheese and sugar in a large bowl until smooth.
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Whisk the eggs, Baileys, and vanilla until just blended.
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Beat the egg mixture into cream cheese mixture.
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Grate the chocolate finely or melt before adding to the cheese mixture.
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Divide the filling between the crust-lined pans.
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Bake until the edges of the filling are puffed and dry-looking and the center is just set, about 50-60 minutes but it does depend on your oven so keep an eye on it.
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To make the topping, mix the sour cream, powdered sugar, vanilla and Baileys in a small bowl.
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The mixture should be easily spreadable, not soupy but it shouldn't be too stiff either.
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If it's too runny, just add more powdered sugar to get the proper consistancy.
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Divide it between the cakes and spread evenly.
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Refrigerate until well chilled, about 6 hours.
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14
This may be prepared one day ahead and be sure to keep it well covered.
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Garnish however you wish.
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16
My favorite is to drizzle chocolate sauce over it.
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Keep it refrigerated and serve cold.
