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Irish Cream Pie

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  • Prep 25 min
  • Total 5 hr 30 min
  • Servings 8
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A chocolate pat-in-the-pan pie crust makes easy work of this special edition chocolate-plus pie. With an easy-to-follow Irish Cream Pie recipe like this one, you simply can't go wrong!
Updated Dec 30, 2021


Chocolate Pat-in-Pan Pie Crust

  • 3/4 cup plus 2 tablespoons Gold Medal™ all-purpose flour
  • 1/2 cup butter or margarine, softened
  • 1/4 cup powdered sugar
  • 1/4 cup finely chopped pecans or walnuts
  • 2 tablespoons unsweetened baking cocoa


  • 1/2 cup milk
  • 32 large marshmallows
  • 1/3 cup Irish cream liqueur
  • 1 1/2 cups whipping cream
  • Grated semisweet baking chocolate, if desired
Make With
Gold Medal Flour


  • 1
    Heat oven to 400°F. In medium bowl, mix all crust ingredients until soft dough forms. Press firmly and evenly against bottom and side of ungreased 9-inch glass pie plate. Bake 12 to 15 minutes or until light brown. Cool completely on cooling rack, about 30 minutes.
  • 2
    In 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until proper consistency.) Gradually stir in liqueur.
  • 3
    In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Fold marshmallow mixture into whipped cream. Spread in pie crust. Sprinkle with grated chocolate. Cover; refrigerate until set, at least 4 hours but no longer than 48 hours. Store in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Top Irish Cream Pie slices with chocolate curls for a restaurant-fancy finish.
  • tip 2
    No liqueur in your house? Use 1/4 cup half-and-half plus 2 tablespoons cold coffee and 1 teaspoon almond extract (or 1/3 cup Irish cream-flavored nondairy liquid creamer) for the liqueur. This will make an equally delicious chocolate Irish Cream Pie.
  • tip 3
    Use a flat-bottom measuring cup to help make sure crust mixture is pressed firmly in bottom and side of pie plate before baking.


450 Calories, 29 g Total Fat, 4 g Protein, 43 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
29 g
Saturated Fat
16 g
80 mg
110 mg
120 mg
Total Carbohydrate
43 g
Dietary Fiber
1 g
4 g
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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