Irish Cream Chocolate Fudge Pie

Irish Cream Chocolate Fudge Pie


  • 1 Roll prepared pie crust (Pillsbury recommended)
  • 3/4 cups half and half
  • 1/3 cup Irish cream liqueur
  • 1/4 cup butter
  • 8oz bittersweet chocolate (+ extra for shavings, Lindt recommended)
  • 1 1/2 cup granulated sugar
  • 3/4 cups cocoa powder
  • 1/3 cup all-purpose powder
  • 1/4 teaspoon salt
  • 2 whole eggs
  • 3 egg yolks
  • whipped cream (homemade preferred but pre-made works too)


Pre-heat oven to 350 degrees.

In a medium bowl, whisk together all dry ingredients: sugar, flour, cocoa powder, and salt.
In a sauce pan over medium-low heat, add the half and half, butter, and chocolate and stir until it become smooth. Once smooth, remove from heat and add Irish cream. Let cool for 15 minutes.

While it's cooling, put the pie crust into a pie dish, prepared with nonstick cooking spray.
Pour the cooled chocolate mixture into the dry ingredients. Stir just barely to combine. Add the eggs and yolks and whisk until fully mixed but do not over-mix.
Transfer filling to pie crust and bake 45 to 50 minutes. Monitor it around 40 minutes by checking the center for doneness with a toothpick. When done, the center will be fully cooked and edges may begin to crack.

Cool 10-15 minutes before serving. Serve chilled with a glass of ice cold milk or serve warm with vanilla ice cream.
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