HomeDessertsBailey's Chocolate Cream Pie
Bailey's Chocolate Cream Pie
Bailey's Chocolate Cream Pie is a no-bake pie in an oreo crust with a creamy and smooth chocolate filling. Such a great boozy dessert.
- Prep20 min
- Total2 hr 20 min
- Serves8

Bailey’s Chocolate Cream Pie is a no-bake pie in an oreo crust with a creamy and smooth chocolate filling. Such a great boozy dessert.

Chocolate Pudding Pie Filling
The creamy chocolate filling is flavored with Irish Cream and vanilla extract with Cool Whip added for creaminess. Making it is wonderfully simple. Just mix together the pudding mix, milk, Irish Cream, and vanilla and then stir in the Cool Whip.
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What Is Irish Cream?
Irish Cream is a cream liqueur that combines Irish Whiskey and cream with a little chocolate and cinnamon flavor. Bailey’s is the main brand, but I sometimes use Carolans.
How To Make
(More detailed instructions in recipe card below.)
- Make the crust. Mix together oreo cookie crumbs and melted butter. Press into a 9-inch pie plate. Refrigerate for 30 minutes.
- Prepare the filling. In a large bowl, whisk together pudding mix, milk, Irish cream, and vanilla extract until thickened. Stir in 8 ounces of Cool Whip.
- Assemble. Spread half the filling in the crust. Top with cookie crumbs and then spread remaining filling on top. Refrigerate 2 hours.

- Decorate. Spread the remaining Cool Whip on top or use a pastry bag to pipe it on. Decorate with halved oreo cookies.


Make-Ahead and Storage
This pie should be refrigerated at least 2 hours before serving. It will keep for 3 to 4 days in an airtight container in the refrigerator.
Bailey’s Chocolate Cream Pie Recipe Tip
To make the pie easier to cut into slices, stick it in the freezer for 15 minutes before you slice it.

Use A Store-Bought Crust As A Shortcut
To make this pie even easier to make, use a store-bought oreo crust.
Recommended Equipment
- Food Processor– to make the oreo crumbs for the crust. If you don’t have a food processor, place the oreos in a large ziptop bag and crush them with a heavy rolling pin or skillet.
- 9-inch Deep Dish Pie Pan
- Whisk
- Pastry Bag and Large Star Tip– to pipe the Cool Whip around the edges.

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Ingredients
Oreo Crust
Pie Filling
Topping
Equipment Food Processor, Deep Dish Pie Plate
Steps
- 1
Place the 25 oreo cookies in a food processor and process until fine crumbs are formed. Transfer to a large bowl. Add melted butter and stir until evenly mixed.
- 2
Transfer mixture to a lightly greased 9-inch deep dish pie pan. Press mixture into bottom and up sides. Refrigerate for at least 30 minutes.
- 3
To make filling, whisk together pudding mix, milk, Irish Cream and vanilla extract until starting to thicken. Stir in 8 ounces of Cool Whip.
- 4
Spread half the filling in the pie crust. Sprinkle the oreo crumbs on top and then spread the remaining pie filling on top of the crumbs.
- 5
Refrigerate at least 2 hours.
- 6
Spread the remaining Cool Whip on top or place it in a pastry bag fitted with a large star tip and pipe the Cool Whip around the edge of the pie. Decorate the top with the halved Oreo Cookies. Note: Or you can crush the oreos and sprinkle them on top.
- 7
Cut into slices and serve.
Notes
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.
Nutrition
- Calories568
- Carbs73
- Protein7
- Fat27
- Sodium635
- Fiber2
- Sugar53
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