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March's Irish Cream Pie

Here is a pie that would be wonderful for any St. Patrick's Day celebration. I found this yummy dessert in Betty Crocker's New Cookbook and had to try it! This pie is perfect for the month of March. If you are a fan of Bailey's Irish Cream, you will definitely love this pie. For those who prefer a non-alcoholic version, you can replace the liqueur with Irish Cream creamer. The marshmallow filling is delicious, and the chocolate cookie crumb crust is utterly mouthwatering. An Irish cream pie is not a pot of gold, but I wouldn't mind finding this pie at the end of the rainbow!

Bon Appetit!

Tip: I used Nabisco's Famous Chocolate Wafers for the cookie crust. If you cannot find these wafers, you can use Oreo cookies with the filling removed.


  • 1/2 cup milk

  • 32 large jet-puffed marshmallows

  • I/3 cup Irish Cream liqueur (like Baileys) or Irish Cream creamer

  • 1 and 1/2 cup heavy whipping cream

  • Grated semi-sweet baking chocolate, optional

  • Chocolate cookie crumb crust for 9 inch pie (recipe after filling directions)


Heat milk and marshmallows in a 3 quart saucepan over low heat, stirring constantly just until marshmallows are melted. Refrigerate approximately 20 minutes while stirring occasionally, until mixture mounds slightly when dropped from a spoon. If mixture becomes too thick, place the saucepan in a bowl of warm water, and then stir mixture until it is a proper consistency. Gradually, stir in the Irish Cream liqueur (or creamer). Beat the whipping cream in chilled medium bowl with and electric mixer on high speed until it is stiff. Fold the marshmallow mixture into the whipped cream. Spread the filling into the prepared crust. Sprinkle with chocolate if desired. Refrigerate about 4 hours, or until it is set. Refrigerate any remaining pie after serving. It serves eight.

Chocolate Cookie Crumb Crust:

1 and 1/2 cups chocolate wafer cookies, finely crushed (approximately 35 wafers)

1/4 cup butter, melted

Heat oven to 350F. Mix the crumbs and butter. Press the crumb mixture firmly against the bottom and the side of the nine inch pie plate. Bake the crust for about 10 minutes, and then cool.

Adapted from Betty Crocker's New Cookbook copyrighted in 1996 by general mills

(edited by Anna Weicht)

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