To celebrate Pi Day – 3.14.15 – a chocolate cream pie made with Bailey’s Irish Cream Liqueur! Happy Pi Day!

This is an incredibly delicious pie with a wonderful texture. So why is part of the title to this post “Even Pros Have Their Off Days”? I really, really wanted to make this pie for Pi Day. And I did; but things didn’t go perfectly smoothly. First, I wanted to make a gluten-free version, but my crust flopped. So then I made a non-gluten-free crust, which turned out fine. But then, I was behind schedule and I cut into the pie too early and it flopped onto the plate. So I stuck it in the freezer to firm it up for photographing it, but by the time it firmed up, the whipped cream in my pastry bag had lost its umph and I had to pull a can of whipped cream out of the fridge – strictly for emergency purposes. The lesson: ah, all’s well that turns out well. In other words, all is good that tastes good and makes people happy – which this pie does : ) Happy Pi Day!

Bailey’s Chocolate Cream Pie

(Note, this pie requires considerable chilling time – 3 periods of at least 1 hour )

Pie Crust 

1 1/4 c. graham cracker crumbs

3/4 c. granulated white sugar

1 1/2 T. Dutch process cocoa

1/2 c. unsalted butter, melted

Bailey’s Chocolate Cream Pie Filling

1 1/4 c. whole milk, divided

2 T. + 2 t. cornstarch

3/4 c. Bailey’s Irish Cream Liqueur

1 c. semisweet chocolate chips

Bailey’s Semisweet Ganache 

1 c. semisweet chocolate chips

5 T. heavy cream

1 T. Bailey’s Irish Cream Liqueur

Bailey’s Whipped Cream

1 c. heavy whipping cream

2 T. Bailey’s Irish Cream Liqueur

1/4 c. granulated white sugar – or confectioner’s sugar, sifted or whisked until smooth

Optional Garnishes

Shaved bittersweet or semisweet chocolate

Chocolate sprinkles

Toasted walnuts or hazelnuts, chopped

Green decorator’s sugar

Directions

(1) Make pie crust – Preheat oven to 350 degrees F. Butter a 9″ pie plate and set aside. Whisk together graham cracker crumbs, sugar and cocoa. Stir in melted butter until crumb mixture is evenly moist. Press crumb mixture onto bottom and sides of pie plate and bake for 7 minutes.

(2) Cool crust – Remove pie crust from the oven and place on a rack to cool for 1 hour.

(3) Make filling – Whisk the cornstarch into 1/4 c. of the whole milk. Set aside. Place the remaining 1 c. of milk, Bailey’s and chocolate chips in a medium non-stick pan over medium-low heat. Whisk frequently and scrape down sides of pan. Once chocolate chips are melted, whisk in the milk-cornstarch mixture, continuing to whisk and scrape down sides of pan, until the mixture comes to a boil. Once it comes to a boil, whisk constantly, making sure to get scrape the sides of the pan, until the mixture is thickened to the consistency of chocolate pudding.

(4) Fill crust and cool – Remove pie filling from heat and immediately pour into the pie crust. Quickly spread the filling to an even layer. Refrigerate, uncovered, for 1 hour or until completely chilled.

(5) Make ganache, once pie filling has cooled – Combine heavy cream and Bailey’s. Bring to a simmer in a pan on the stove top or in the microwave in a glass bowl or measuring cup. Immediately remove cream from heat and add chopped chocolate. Place in warm spot and let sit for 4 minutes, then stir until perfectly uniform.

(6) Top and chill – Remove pie from refrigerator and pour ganache mixture over pie filling. Return pie to the refrigerator to chill for 1 more hour.

(7) Make whipped cream, once pie is thoroughly chilled – Place ingredients in a large bowl, and beat on high speed until stiff. (If desired, transfer to a pastry bag for piping.)

(10) To serve, cut pie slices. (For best results, wipe the knife blade after each cut.) Plate the pie servings. Top with whipped cream and your choice of optional garnishes. Enjoy, what ever day it is!