Bailey's Chocolate Mousse Pie #2
Submitted by lindaperez405
No-bake chocolate mousse pie spiked with Bailey’s Irish cream in a graham cracker crust. Silky, boozy, and topped with whipped cream and strawberries.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minThis pie is pure indulgence with almost zero effort. No oven required.
Melted semi-sweet chocolate and Bailey’s Irish cream get folded into a cloud of whipped topping, all set with a touch of gelatine so every slice holds its shape while still melting on your tongue.
Pour it into a graham cracker crust (or go chocolate crust for double the richness), then let the fridge do all the heavy lifting for four hours.
Top with a dollop of real whipped cream and chocolate-dipped strawberries if you’re feeling fancy. Nobody has to know how easy this was.
Chef Tips
- Let the chocolate mixture cool enough to form soft mounds before folding in the whipped topping. Too warm and it’ll deflate everything.
- Add the Bailey’s after removing from heat so the alcohol flavor stays bright instead of cooking off.
- Swap the graham cracker crust for an Oreo crust to lean even harder into the chocolate.
Ingredients
Directions
In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly until chocolate is melted: stir in vanilla.
Remove from heat and stir occasionally, adding Bailey’s about five minutes after removal from heat. When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust. Garnish with more whipped topping (or real whipped cream, later, by preference) and strawberries (if desired). Chill at least 4 hours before serving.
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