Bailey’s Pi Day Pie is actually a dual day dessert. It also serves as a great treat for St. Patrick’s Day. This no bake pie consists of a deeply chocolate crust, a creamy chocolate layer, topped with a Bailey’s Coffee Mousse and wreathed in billows of whipped cream. How irresistible is that?
To make things even easier, the entire pie can be made and frozen. The Bailey’s mousse is lifted up by the addition of white chocolate and coffee. If you’re a fan of Bailey’s this dessert is calling to you.
Other great pies and tarts to consider include: Chocolate Caramel Pecan Tart, the no bake Sky High Salted Caramel Chocolate Pie, another no bake tart, How to make a S’mores Tart, the Butter Rum Pecan Tart and lemon lovers favorite, Lemon Meringue Pie.
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What is Pi Day?
Pi day is celebrated around the world on March 14 or 3.14 – the first three digits of an infinite number. It is also, fittingly, the birthday of Albert Einstein. It is often marked worldwide by people eating pie, either sweet or savory.
What does Pi stand for?
Simply put, Pi is a mathematical constant that expresses the ratio of a circle’s circumference to its diameter. It is part of many formulas used in physics, astronomy, engineering and other fields, dating back thousands of years to ancient Egypt, Babylon and China.
Pi can calculate the circumference of a circle by measuring the diameter — the distance straight across the circle’s middle — and multiplying that by the 3.14 number.
When was it first made a holiday?
Pi Day itself dates to 1988, when physicist Larry Shaw began celebrations at the Exploratorium science museum in San Francisco. The holiday didn’t really gain national recognition though until two decades later. In 2009, Congress designated every March 14 to be the big day — to hopefully spur more interest in math and science.
Why you will love this recipe!
- It requires no baking! That makes it easy already.
- Despite three component parts, they are all quickly done where you are combining things and dumping them into the pie shell.
- Bailey’s is pronounced in this recipe so you can’t miss it. What’s the point of calling it Bailey’s if you have search your tastebuds.
- It looks impressive so be sure to share it – or maybe not!
Recipe Ingredients
9″ Chocolate Graham Crust
FRONT ROW: unsalted butter, cocoa
BACK ROW: Graham crackers, powdered sugar
Milk Chocolate Layer
FRONT ROW: Instant coffee
BACK ROW: Milk chocolate, heavy cream
Bailey’s Coffee Mousse
FRONT ROW: Instant coffee, water, gelatin
MIDDLE ROW: Bailey’s liqueur
BACK ROW: White Chocolate, heavy cream
Whipped Cream for the wreath
Powdered sugar, heavy cream
Key Ingredients
- Dutch Cocoa is my choice for this recipe. It is darker and more mild. Natural cocoa may also be used but the crust will not be as deeply colored or flavored.
- Graham Crackers vary from different manufacturers. Some absorb more or less butter so it is good withhold several tablespoons when mixing at first.
- I use Instant Coffee as opposed to expresso because I am a tea drinker and use coffee for flavoring. Espresso may be used but I would use ⅔ of what is called for.
- Milk chocolate is used so it doesn’t take away from the mousse which is more delicately flavored. Dark can be substituted if desired.
- Heavy Cream contains 36% butter fat. However, on rare occasions or if you’re lucky, 40% cream can be found. Trader Joe’s has it in pints. It is much thicker and whips up higher and thicker. Whatever you use, do not cream marked whipping cream as it won’t whip up thick enough.
- Ghirardelli White Chocolate is my go to white chocolate.
- Two small airline or individual serving bottles of Bailey’s will be needed if not pouring from a larger bottle.
Be sure to see the recipe card below for the full ingredients & instructions.
Recipe FAQS
The basic ingredients are cream, triple-distilled Irish Whiskey, chocolate and vanilla as well as a few other ingredients not noted. There is a short, interesting article titled Bailey’s History that is worth a read.
Invented in 1973 by Tom Jago, it was named after a restaurant named “Bailey Bistro” which was located below the office the creators were moving into in Soho London. It was chosen to sound Anglo-Irish.
The total shelf life, opened or unopened is 2 years if kept in the recommended storage temperatures of 32°F to 77°F.
Expert Tips
- While the use of milk chocolate is specified, dark chocolate can be used but be aware dark chocolate has a tendency to overtake the rest of the ingredients.
- Press the crust in really firmly so it doesn’t crumble when cut.
- Expresso coffee can be used, but at about ¾ strength.
- Make sure to use heavy cream and not whipping cream. The heavy cream whips up more firmly and higher.
- Different brands of graham crackers absorb more or less butter. Start with about ¾ and add more if some crumbs pressed between your fingers don’t stick together well.
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Bailey’s Pi Day Pie
Bailey’s Pi Day Pie is actually a dual day dessert. It also serves as a great treat for St. Patrick’s Day. This no bake pie consists of a deeply chocolate crust, a creamy chocolate layer, topped by a Bailey’s Coffee Mousse and wreathed in billows of whipped cream. How irresistible is that?
Ingredients
9″ Chocolate Graham Cracker Crust
Instructions
9″ Chocolate Graham Crust
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Spray a 9″ pie pan lightly with a non-stick baking spray. Set aside.
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Melt the butter and set aside to cool but it needs to say liquid. Cut the white chocolate in smaller pieces. Set both aside.
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Break up the graham crackers and add them to a processor bowl. Add the cocoa and powdered sugar.
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Process until fine crumbs form.
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Pour them into a bowl and add ¾ of the melted butter. Using a fork, toss the crumbs and butter together. Take a small amount and press it between your fingers. If it doesn’t stick together well, add more butter.
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Pour the crumbs into the pie pan and level out. Press about ⅔ of the crumbs very firmly up the sides of the pie pan. Press the remainder of the crumbs on the bottom of the pie plate. Refrigerate while preparing the next part.
Milk Chocolate Layer
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Heat the cream and coffee until steaming but not boiling. Submerge the chocolate under the cream. Wait 3 to 5 minutes and gently whisk to combine fully. Pour into the prepared pie crust.
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Let the layer set up at room temperature. It should be room temperature and soft set so the mousse will adhere to it. It’s not advisable to refrigerate it. Set aside.
Bailey’s Coffee Mousse
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The base for the mousse is best made in a small double boiler. One can be fashioned out of a small sauce pan with a bowl placed on top. Add water to the pan but is should not touch the bowl above.
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Combine the Bailey’s and coffee in the top of the double boiler. Bring the water beneath to a simmer. Do no let it boil. Heat until the coffee dissolves, stirring occasionally. Turn the heat off and submerge the white chocolate under the hot liquid. Let it sit for 3 to 5 minutes then whisk gently to combine. Remove from over the water and cool.
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In a very small bowl, combine the 1 tablespoon water and the gelatin, stirring to make sure all of the gelatin contacts the water. Set aside.
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When everything is cool, beat the cream just until medium peaks. Do not beat until stiff or it will be difficult to fold completely into the white chocolate base.
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Stir ¼ of the whipped cream into the base to lighten it. Fold the remainder of the cream into the mousse, gently but thoroughly. Liquify the gelatin in the microwave for about 5 seconds. Fold it in immediately quickly and gently.
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Pour it over the chocolate layer.
Whipped Cream Finish
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To finish, beat the 1 cup cream and ¼ cup powdered sugar together until stiff. Fit a piping bag with a number #7 or #8 open star piping tip and pipe a wreath around the edges of the pie covering the seam between the crust and the mousse. If not into piping, cover the top of the mousse with the cream.
Notes
As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.
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Dutch Cocoa is my choice for this recipe. It is darker and more mild. Natural cocoa may also be used but the crust will not be as deeply colored or flavored.
Graham Crackers vary from different manufacturers. Some absorb more or less butter so it is good withhold several tablespoons when mixing at first.
I use Instant Coffee as opposed to expresso because I am a tea drinker and use coffee for flavoring. Espresso may be used but I would use ⅔ of what is called for.
Milk chocolate is used so it doesn’t take away from the mousse which is more delicately flavored. Dark can be substituted if desired.
Heavy Cream contains 36% butter fat. However, on rare occasions or if you’re lucky, 40% cream can be found. Trader Joe’s has it in pints. It is much thicker and whips up higher and thicker. Whatever you use, do not cream marked whipping cream as it won’t whip up thick enough.
Ghirardelli White Chocolate is my go to white chocolate.
Two small airline or individual serving bottles of Bailey’s will be needed if not pouring from a larger bottle. While the use of milk chocolate is specified, dark chocolate can be used but be aware dark chocolate has a tendency to overtake the rest of the ingredients.
Press the crust in really firmly so it doesn’t crumble when cut.
Expresso coffee can be used, but at about ¾ strength.
If a lighter coffee flavor is desired, reduce the amount of instant coffee by ½ where every it is called for.
Nutrition
Serving: 12servingsCalories: 529kcalCarbohydrates: 38gProtein: 5gFat: 41gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.4gCholesterol: 93mgSodium: 96mgPotassium: 220mgFiber: 2gSugar: 30gVitamin A: 1146IUVitamin C: 0.4mgCalcium: 84mgIron: 1mg
