Irish Cream and Chocolate Silk Pie

Irish Cream and Chocolate Silk Pie

A warm and cozy combination of traditional French Silk Pie with a topping of Irish Cream Silk.



1 Pie Crust:

  • 1 ¼ cup Flour
  • 7 Tbsp Butter, cubed and frozen
  • ¼ tsp Salt
  • 2 Tbsp Ice Water

For Pie Filling:

  • 1 cup Heavy Cream
  • 3 Eggs
  • ¾ cup Sugar
  • 2 Tbsp Water
  • 4 ounces Semi Sweet Chocolate Chips, melted
  • 2 tsp Vanilla Extract, divided
  • ½ cup Butter, cubed and softened
  • 2 Tbsp Irish Cream liquor


  1. In food processor, combine flour and salt. Pulse to combine. Add in cubed butter and pulse until flour forms into pea sized crumbs.
  2. Turn food processor on and add in ice water. Keep running until dough starts to form and creates a ball.
  3. Remove from food processor, shape into disk and wrap in plastic wrap. Place disk in fridge for 20 minutes.
  4. Preheat oven to 375 degrees. Roll out dough disk to fit a 9 inch pie pan – approximately 14″ in diameter. Place in pie plate and crimp edges. Using fork poke several holes into the crust.
  5. Place pie plate with dough back into fridge or freezer for 15 more minutes. Remove and line with aluminum foil. Fill with pie weights or pie chain.
  6. Bake for 25 minutes, removing the foil and pie weights and bake for another 10 or until golden brown. Remove from oven and allow to cool on wire rack.
  7. In a stand mixer, whip cream until stiff peaks form. Transfer to bowl and refrigerate.
  8. In a medium heat proof bowl, whisk together sugar, eggs and water. Place bowl over a saucepan that has been filled with 1 cup of water.
  9. Turn heat to medium and create a mock-double boiler. Using a hand held mixer set on medium-low, beat the sugar/egg mixture until it reaches approximately 160 degrees – about 10 minutes.
  10. Remove from bowl from the double boiler and continue to beat with hand mixer until the egg mixture has returned to near room temperature. Egg mixture should be fluffy and glossy.
  11. Divide the egg mixture into two separate bowls. In one bowl with ½ of the egg/sugar mixture, add the melted chocolate and ¼ cup of the cubed and softened butter and 1 teaspoon of vanilla. Beat with cleaned hand mixer until the butter has incorporated. Set aside.
  12. Clean hand mixer beaters before beginning next bowl. In second bowl with other ½ of the egg/sugar mixture, add in Irish Cream, ¼ cup cubed and softened butter and remaining 1 teaspoon of vanilla. Beat until butter has been incorporated.
  13. Lastly, using a rubber spatula, divide the chilled whipped cream into the chocolate bowl and the Irish Cream bowl. Gently fold the divided whipped cream into each bowl until no white streaks of cream are visible.
  14. Pour the folded chocolate mixture into the bottom of the cool pie pan and spread evenly. Repeat the same process, topping the chocolate mixture with the Irish Cream Mixture. Smooth out.
  15. Place in fridge for at least 3 hours to set, or overnight. Slice, serve and devour.


Pie crust marginally adapted from Kirsten Kubert of Comfortably Domestic’s Perfect Pie Crust, Irish Cream and Chocolate Silk pie inspired by Cook’s Country French Silk Chocolate Pie.