A simple splash of Irish cream gives this already-delicious triple chocolate pie an intoxicating upgrade, adding a creamy and slightly bracing (in a good way) flavor contrast. Not into alcohol? Not a big problem. Simply skip the strong stuff in favor of heavy cream with a shake of cocoa powder, or whip up a batch of non-alcoholic Irish cream.
About the author: Jessie Oleson is a Seattle-based writer, illustrator, gallery owner, and cake anthropologist who runs Cakespy, an award-winning dessert website. Her first book came out in October 2011; she is currently at work on her second book.
- 1 1/2 cups finely ground chocolate graham cracker crumbs
- 6 tablespoons butter, melted
- 1 large package (5.9 ounces) instant chocolate pudding
- 2 cups melted chocolate ice cream (yield after melting)
- 1/4 cup Baileys Irish Cream
- 6 ounces semisweet chocolate
- 2 tablespoons unsalted butter
- whipped cream, for serving (optional)
Adjust oven rack to center position and preheat oven to 375°F. Mix graham cracker crumbs and melted butter until well blended. Press mixture into an 8 or 9-inch pie plate. Bake for 7 minutes. Let cool at room temperature until it is no longer hot, about 5 minutes. Transfer to refrigerator until well chilled, at least 30 minutes.
Firmly and quickly whisk together the melted chocolate ice cream, Irish cream, and pudding mix. The mixture will begin to thicken quite rapidly. Spread the mixture into the prepared pie shell. Put the filled pie shell in the freezer for an hour.
Fifteen minutes before freezing is done, combine chocolate and butter in bowl set over simmering water. Stir with a rubber spatula until smooth and melted. Gently spread on top of frozen pudding pie, making sure to spread gently and in only one direction so that the delicate pudding layer is not torn.
Return the pie to the refrigerator and let set for 2-3 hours. Serve chilled, with whipped cream and a dusting of cocoa powder, if desired.