Tag Archives: Baileys

Guinness & Baileys Cheesecake Swirl Brownies

Posted by Lindsey @ Baking Bytes in Baking, Celebration/Holiday, Cheesecake, Dessert and tagged with , , ,

Brownies are one of the few things I almost never make from scratch. Costco sells 6-packs of Ghirardelli Triple Chocolate Brownie Mix which is what I nearly always use. Super chocolately, even more super easy, and the perfect fudgy texture that I love. Honestly, most homemade brownies are not as consistently good as this mix.

However I have been known to doctor up the mix a bit, swirling in peanut butter or folding in additional mix-ins. Brownies are one of my go-to desserts for potlucks because we always have them on hand and they are always well received; the fact that they only require five minutes of active cooking time is also a huge bonus.

A few weeks ago I decided to try out a cheesecake swirl, blending up the standard cream cheese and sugar combination that is beloved by many. It was, expectedly, a huge hit. Given the upcoming holiday, this gave me the idea to blend in typical St. Patrick’s Day flavors as another option to add to my repertoire.

Admittedly, this makes the recipe a tad more time consuming as reducing the Guinness is not a quick process. Fortunately you can do this ahead of time and just store it in the fridge until you’re ready to use it. This makes the day-of process much quicker and allows you to do the reduction while you’re already minding something on the stove. It’s relatively low-maintenance so plopping it on a back burner while you make dinner would work just swell.

Despite having an entire bottle of Guinness, the change is subtle. Rather than smacking you in the face with beer, it simply enhances the chocolate and adds a nice robustness to the flavor profile. If you didn’t know it was in there, it might be challenging to put your finger on the mystery addition. It blends perfectly with the Baileys cream cheese for a supremely decadent but not extravagant dessert experience. And honestly, if you want to skip the Guinness part and just swirl in the Baileys cream cheese to regular ‘ole brownies, I would not judge you one bit. You could also skip the reduction step and just measure out standard beer, but I expect the flavor would be even less pronounced. (I also had the idea that Kahlúa in lieu of Guinness would be an excellent flavor pairing, and this may be my next brownie adventure.)

If you need an easy but delicious St. Paddy’s Day dessert, this could be the recipe for you. And if you’re looking for a crazier and more kapowy Guinness experience, then Irish Car Bomb Sundaes might be right up your alley.

Guinness & Baileys Cheesecake Swirl Brownies

Makes one 8×8 pan

Ingredients

1 bottle Guinness beer

1 box Ghirardelli brownie mix (I use Triple Chocolate)
1/3 cup vegetable oil¹
1 egg

8oz cream cheese, room temperature
1 egg
1/4 cup sugar
1/4 cup Baileys liqueur

Directions

  1. In a small saucepan, simmer Guinness until reduced to 1/3 cup¹. Pour into a medium bowl and let cool about 10 minutes or until ready to use (this is a great step to do ahead of time while you’re cooking something else on the stove).
  2. Preheat oven to 325 degrees Fahrenheit. Line a square pan with parchment paper and spray with cooking spray. Set aside.
  3. Add oil and egg and mix until well combined. Stir in brownie mix until just combined.
  4. Reserve about 1/2 cup of brownie mix, and spread remainder into prepared pan.
  5. In a small bowl and using an electric mixer, beat cream cheese until fluffy.
  6. Beat in egg and sugar until well combined, then beat in Baileys until just combined.
  7. Spread evenly atop brownie mix.
  8. With reserved mix, add spoonfuls on to the cream cheese mixture, then use a table knife to swirl in a pattern.
  9. Bake for about 50 minutes, or until brownies are still slightly wiggly but not watery.
  10. Allow to cool in pan for at least 30 minutes, then lift parchment paper to remove and cool completely.
  11. Use a sharp knife to cut into squares, wiping knife between each cut for clean slices.

Notes

¹ Or however much water/oil your brownie specific mix calls for.

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Baileys Chocolate Mousse

Posted by Lindsey @ Baking Bytes in Celebration/Holiday, Dessert, Sauces and Frostings and tagged with , , ,

Welcome to March! I personally do not get excited for St. Patrick’s Day, but I do get excited for the Run to the Pub half marathon that precedes it. (And also my birthday.) This year the local race is not only giving us complimentary beer at the finish, which I don’t drink, but also a complimentary cupcake, which I am substantially more excited about.

Baileys Chocolate Mousse {{Baking Bytes}}

In any case, if you are not running a race that gives you “free” dessert afterwards, maybe whip up one of your own. This Baileys chocolate mousse, emphasis on the Baileys, is an easy recipe and sure to please anyone that likes Baileys. And if you don’t like Baileys, I’m not totally sure why you’d be reading this post to begin with.

Baileys Chocolate Mousse {{Baking Bytes}}

Baileys and chocolate is one of my favorite combinations and most of the times I have dinner at Anthony’s in SeaTac airport I get the same thing: the salmon burger, no tomato, followed by a serving of their Baileys chocolate mousse. I have often thought I should learn how to make my own, despite how dangerous that might be for my health, since I don’t travel through SeaTac at nighttime much anymore. Luckily I will be at the end of the this month, and you can be certain I’ll be having my usual. My aunt and traveling running buddy also gets pretty psyched about the mousse situation at Anthony’s, and she’ll be coming to Montana for the Pub run this weekend. I’m guessing she might request I have a batch of this prepared.

Baileys Chocolate Mousse {{Baking Bytes}}

Light and creamy, like eating a Baileys cloud with some chocolate thrown in. I made the recipe twice so I could figure out my own personal preference as to the Baileys and chocolate ratio. The recipe can be made more kapow with the liqueur flavor than the chocolate, or altered slightly to make it more subtle. I’ll leave it up to you to decide. It is absolutely delicious both ways, just depends on what sort of experience you’re looking for this go around. I personally preferred the lower end of the range, but it was delicious with the more in-your-face flavor as well.

Baileys Chocolate Mousse {{Baking Bytes}}

This is a great recipe to bring to a potluck, because you can easily adjust the serving size down to “finger-food” portions, or keep it larger for a sit-down dinner where yours is the only dessert. It would be super cute piped into shot glasses (bonus points if you make them out of chocolate) but works just as well for a more decadent serving size. Top with homemade whipped cream and chocolate shavings for extra points.

Baileys Chocolate Mousse {{Baking Bytes}}

I can’t say this will become a regular in the recipe rotation, mainly because I’m trying to eat healthier, but as far as desserts go it’ll definitely be a top contender.

Baileys Chocolate Mousse

Adapted from Lemon Tree Dwelling
Makes 10-12 half-cup servings

Ingredients

Mousse
1 pouch (2 tsp) unflavored gelatin
2 Tbsp cold water
1/4 cup boiling water

1/4 cup unsweetened cocoa powder (I prefer dark)
1/2 cup sugar
1 1/2 cups heavy whipping cream, chilled

1/4-1/2 cup Baileys cream liqueur, chilled
1 tsp vanilla

Whipped Cream
1 cup heavy whipping cream
1/2-3/4 cup powdered sugar
2 tsp vanilla

Chocolate Curls/Shavings
1/4 cup chocolate chips

Directions

  1. Place the bowl for a stand mixer (or a large mixing bowl) and its whisk attachment (or beaters for a hand-held) in the freezer for 15 minutes.
  2. Place your serving containers in the fridge to chill while you prepare the mousse.
  3. (Measure the Baileys and put it in the freezer to chill if it’s not already cold.)
  4. Sprinkle powdered gelatin over the cold water, let stand one minute, then add boiling water.
  5. Meanwhile, retrieve the chilled mixer bowl and add cocoa powder, sugar, and whipping cream. Whip on high until stiff peaks form.
  6. Reduce mixer speed to “stir” (or stop it entirely) and add the Baileys and vanilla, then gently stir the gelatin mixture to make sure it’s completely dissolved and slowly pour it into the whipped cream.
  7. Whip on low until the liquid is mostly mixed in, then increase to high until medium peaks form.
  8. Spoon or pipe into your serving dishes, then return to the fridge to chill for one hour, or until ready to serve (it keeps in the fridge a few days, but the sooner the better).
  9. Optionally, make some chocolate curls or shavings: melt chocolate chips over a double boiler (or very carefully in the microwave), and then spread thinly onto parchment paper or a silicon baking mat. Allow to cool until no longer shiny, and then use a thin plastic utensil to gently scrape it into curls. If the chocolate just mushes together, it’s not cool enough yet, but you can put it in the fridge to speed the process. If it just breaks up a lot without curling at all, it’s too cold. It’s a fine line, especially if your house is as chilly as mine, but personally I find chocolate shavings to be visually pleasing as well, so don’t worry about it too much. When you’ve curled or scraped all your chocolate, put it all into an airtight container and freeze for at least 15 minutes before handling.
  10. Shortly before serving, whip together remaining whipped cream, powdered sugar, and vanilla, until medium-stiff peaks form. Pipe or spoon onto your mousse.
  11. Optionally, top with your chocolate curls or other sprinkles.
  12. Serve immediately or return to the fridge for up to a couple of hours (the stiffer your whipped cream started, the longer it will keep).

Chocolate Irish Car Bomb Sundae

Posted by Lindsey @ Baking Bytes in Candy, Celebration/Holiday, Dessert, Ice cream, Sauces and Frostings and tagged with , , , , ,

Oh yeah, you read that title right. Irish Car Bomb Sundae. Mixing alcohol and ice cream like a pro. If you’ve been reading awhile, you know that alcoholic ice cream isn’t a new thing here (Baileys and chocolate ‎Kahlúa have both made appearances) but this, this takes it to a whole new level. Note: if you don’t want the whole back story, skip the next four paragraphs.

Whilst planning my baking adventures Sunday morning, I realized we were getting quite close to St. Patrick’s Day. And due to this planning fail, I also realized yesterday was my last usual posting day before the holiday. The mint brownies I had planned would work, true, but I wanted something a bit more festive, a bit less overdone. In my head, Guinness is the most quintessential St. Patty’s Day beverage, making the Irish Car Bomb the most quintessential (although not very politically correct) cocktail of the day. Personally I’m not a fan of Guinness, and anything that curdles while you’re drinking just sounds like a terrible idea, but I’d seen ICB-inspired desserts before that sounded awesome, like cake and donuts. That’s when it hit me: ice cream!

Guinness Chocolate Ice Cream {{Baking Bytes}}

Two years ago a delightful coworker and friend made the team Guinness chocolate milkshakes. (At work. Before 11am. It was awesome.) Even as someone who doesn’t care for Guinness, I found them delicious. And so, the chocolate ICB sundae began to take shape. Guinness chocolate ice cream, of course, Baileys whipped cream, of course, but how to work in the whiskey? It was a terrible dilemma to be sure. Coincidentally, an entirely different friend posted recently about making whiskey dulce de leche. Whiskey caramel it is!

Whiskey Caramel Sauce {{Baking Bytes}}

Unfortunately, it was after 11am on Sunday when I had this revelation and so there was not enough time to create this concoction before my usual Monday post schedule. Be that as it may, I made the brownies, walked to the store for Guinness (twice, due to forgetting my ID the first time), and began the journey towards bliss.

Modifying my chocolate ice cream recipe was easy enough, so I got that into the freezer between brownie layers and cleaning and searching for whiskey caramel recipes. Having never actually made caramel before I was a bit nervous, but figured now was as good a time as any to give it a try. After finding a recipe and checking my cupboards for the ingredients (we only had Scottish whisky but…shhh. I’m sorry Colby.), I filed it away to make the next day. Normally I rarely do blog things after work, because I’m tired and hungry and just generally more of a mid-afternoon baker. However, my sheer excitement about this recipe resulted not only in making the remaining layers, but photographing everything and writing this post all in the same evening. Phew. But it’s worth it, oh so worth it.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Smooth and creamy chocolate ice cream accented by the unmistakable flavor of Guinness beer, topped with a relatively light Baileys whipped cream, and drizzled with a caramel brilliantly highlighted with whiskey. None of the flavors are individually overwhelming and they all combine together in sundae perfection. Not a dessert for the fainthearted, a small portion goes a long way. I wouldn’t personally eat the amount shown in my photos, for what it’s worth.

All three recipes are easy-peasy and come together quickly, minus chilling time. Very beginner friendly but fun for an experienced cook as well, and also extremely delicious. Which, let’s face it, that’s really the important aspect here. They are also easy to adjust to taste. Feel free to adjust the cocoa powder or Guinness a bit, and use more or less Baileys in the whipped cream. I can’t vouch for how adjusting the whiskey in the caramel would work, but I expect it would be just fine to add a little more or less. It is not super pronounced, which I felt was perfect. I made only a half batch of the original caramel recipe, so double mine if you want lots of leftovers or you’re feeding a crowd.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Need I say more? Really, the photos speak for themselves. I’m not even sure why you’re still reading instead of out shopping for ingredients.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

If you’re looking to impress yourself (or I guess some other people) for a St. Patrick’s Day party this year, look no further. Below, find the recipes for Guinness chocolate ice cream, Baileys whipped cream, whiskey caramel sauce, and instructions for the Irish Car Bomb sundae. Make one, make them all. Anything here is a great addition to any evening, but the trifecta is sure to wow.

And if you’re curious, the mint brownies will be up here next Monday, March 16th.

Guinness Chocolate Ice Cream {{Baking Bytes}}

Guinness Chocolate Ice Cream

Makes about 5 cups

Ingredients

1 cup heavy cream
1 cup Guinness beer
1/2 cup half & half
1 cup sugar
1/4 – 1/3 cup cocoa powder
1 tsp vanilla

Directions

  1. Combine all ingredients in a blender and blend until well combined and smooth.
  2. Place mixture in the fridge until completely chilled (temp should be less than 40 degrees Fahrenheit.)
  3. Chill a glass or other freezer-safe, lidded bowl in the freezer while you churn the ice cream according to your ice cream maker’s directions.
  4. Transfer ice cream to bowl and return to the freezer for at least 4 hours before serving. (Freezer time is not optional with this recipe.)

Baileys Whipped Cream {{Baking Bytes}}

Baileys Whipped Cream

Adapted from The Cupcake Project
Makes about 3 cups

Ingredients

1 cup heavy whipping cream
1/4 cup sugar
2 Tbsp Baileys Irish cream liqueur

Directions

  1. Using an electric mixer (whisk attachment for a stand mixer) beat the cream and sugar until very soft peaks form.
  2. Gently stir in the Baileys until just incorporated.
  3. Continue beating the cream until soft-medium peaks form (or whatever consistency you like).
  4. Serve immediately, storing leftovers in an air-tight container in the fridge.

Whiskey Caramel Sauce {{Baking Bytes}}

Whiskey Caramel Sauce

Borrowed from Epicurious
Makes about 1/2 cup

Ingredients

1/2 cup granulated sugar
2 Tbsp water

3 Tbsp Irish whiskey
2 Tbsp heavy cream
1/8 tsp salt

Directions

  1. In a small or medium heavy saucepan, bring sugar and water to a boil over medium heat, stirring until sugar dissolves.
  2. Boil without stirring until syrup begins to look golden, about 5-7 minutes.
  3. Continue to boil, stirring occasionally, until color deepens to a rich caramel color. (It make crystallize somewhat during steps 2-3, that’s normal.)
  4. Remove from heat and stir in remaining ingredients. Mixture will splatter so be careful! If the caramel has hardened, return to heat briefly.
  5. Stir caramel until it is smooth and of even color, allowing to cool for a few minutes before serving. Store any leftovers in a sealed container in the fridge and reheat in the microwave in very small time increments – it is quick to boil over.

Chocolate Irish Car Bomb Sundae {{Baking Bytes}}

Chocolate Irish Car Bomb Sundae

Ingredients

Guinness Chocolate Ice Cream
Baileys Whipped Cream
Whiskey Caramel Sauce

Directions

  1. Swirl caramel sauce on the inside of a glass or bowl. (optional)
  2. Scoop in desired amount of ice cream, top with whipped cream, and swirl additional caramel sauce over the whole shebang.
  3. Enjoy immediately and try not to enter a sugar coma.

Baileys Ice Cream {National Ice Cream Month}

Posted by Lindsey @ Baking Bytes in Celebration/Holiday, Dessert, Ice cream and tagged with , ,
[Welcome! In case you missed it, this month is National Ice Cream month. Each Tuesday I’ll be sharing a new ice cream recipe for the entire month of July. If you want to see last week’s recipe, it can be found here.]

Happy Tuesday! This week we’re going a bit less traditional and adding booze to our ice cream. Personally, I have found very few dairy-based items that Baileys doesn’t improve (like hot chocolate and pudding and whipped cream), but this happens to be one of my favorites. Even better, it’s no more time-consuming than my normal vanilla ice cream. Simply throw in a couple ounces of Baileys and prepare your taste buds for a glorious experience.

Baileys Ice Cream {{Baking Bytes}}

Smooth and creamy, with that wonderful Baileys taste we all know and love (caveat: if you don’t like Irish cream liqueurs, this post is probably not for you, but be sure to check back next week!), this ice cream is great on its own or as part of something more complicated. It would pair beautifully with a Guinness chocolate cake for a St. Patrick’s Day treat, although I haven’t tried this yet. Note to self: do this next year. It also makes a great milkshake (add a little Kahlúa, vodka, and chocolate sauce  for a mudslide) or an adult root beer float.

Simple as it may seem, what started as a whim has quickly become one of my favorite recipes and is now one of my go-to flavors when I want something besides regular vanilla. Plus it helps me get through my ever-growing collection of Baileys flavors.

Baileys Ice Cream {{Baking Bytes}}

With regards to the strength of the flavor, I’ve given you a range in the amount of Baileys so you can tailor it to your preferences. I generally add two ounces, and this is also the amount I’d use if I were planning to serve it alongside a cake or other dessert. For a root beer float, a stronger version might be better. Four ounces definitely packs more of a punch, but since Baileys is a relatively mild alcohol it’s still not crazy overwhelming. You can certainly start with one ounce if you’re just looking for a hint of flavor, but I would caution against going much higher than four ounces as I can’t guarantee the ice cream will freeze properly with a higher alcohol content. Mix up the other ingredients and add the Baileys one tablespoon (2 Tbsp == 1 oz) at a time until it tastes right to you, keeping in mind it will be slightly more subtle after its frozen.

Next time you want to up the ante on the ice cream front, give this a try; I guarantee you’ll want a repeat experience.

Baileys Ice Cream {{Baking Bytes}}

Baileys Ice Cream

Makes ~6 cups

Ingredients

1 cup sugar
2 cups heavy whipping cream
1 cup half and half (or milk)
1/2 cup egg substitute
1 tsp vanilla
2-4 oz Baileys Irish Cream Liqueur1 

Directions

  1. Whisk together all ingredients until completely combined.
  2. Cover bowl and chill in the refrigerator at least 4 hours, or overnight.
  3. Freeze according to your ice cream maker’s directions, then place in a freezer-safe bowl to freeze for an extra three hours, or overnight.2

Notes

1 I have used multiple flavors of Baileys with delicious success; my favorite so far is Vanilla Cinnamon. If you’re not a Baileys fan, substitute your preferred cream liqueur.

2 Because of the alcohol, this ice cream probably won’t be hard enough to eat straight out of the ice cream maker. Nice and soft straight out of the freezer, it does melt relatively quickly so don’t dilly dally if you’re serving it to several people.

Chocolate Pudding Pie and Baileys Whipped Cream

Posted by Lindsey @ Baking Bytes in Baking, Celebration/Holiday, Dessert, Pie, Sauces and Frostings and tagged with , ,

Happy St. Patrick’s Day! I have to admit it’s not my favorite “holiday”, but it has the redeeming quality of being near my birthday. I turned 25 on Saturday (yes, I’m an Ides of March baby) and celebrated by running my first half marathon of the year. One down, five to go. I got a new PR of 2:17:03, which makes me feel very confident I’ll meet my yearly goal of 2:10, and hopeful that maybe I’ll even meet my stretch goal of 2:00 (or close to it). My best friend also completed her first 10k which is super exciting! Judging by her smile, I’d say I didn’t completely scare her away from running. (Phew.) (Parentheses!)

Running!

I usually celebrate my birthday with a chocolate pie, but after the race and then attending a party with one of M’s Antarctica coworkers I didn’t feel up to making one. Instead, I made one yesterday and added a teensy bit of Irish flair for today’s post.

Chocolate Pudding Pie with Baileys Whipped Cream {{Baking Bytes}}

Chocolate pie is a long-standing favorite of mine and probably my most requested birthday dessert, although cherry pie would be a close second. Even from scratch, chocolate pie is an easy dessert to make, and a hard one to screw up, which makes it great for beginners. I can even personally attest that whipped cream is stiff enough for regular birthday candles, although I skipped those this year.

Chocolate Pudding Pie with Baileys Whipped Cream {{Baking Bytes}}

Flaky pie crust, creamy pudding, and fluffy whipped cream are a combination that can’t go wrong, unless you are one of those weird people that doesn’t like sweets. (Seriously, I do not understand this. No judgments, just confusion.) But if you are one of those people, you probably aren’t reading this post anyway.

This pie is fairly rich, but the whipped topping helps keep it from feeling overly dense. Even so, you may want to start with a smaller piece than I have in my pictures, and make a note to go back for seconds. It should keep for a few days in the fridge, but it would be best to have a few friends over to share it. I’m sure they won’t mind helping you out.

Chocolate Pudding Pie with Baileys Whipped Cream {{Baking Bytes}}

If you’re new to homemade pies, pudding, or whipped cream, have no fear! This is a great starter pie and will be sure to give you some confidence in the kitchen. If you’re still apprehensive, feel free to substitute a pre-made pie crust (but please, use the roll out dough) or a cookie crust. Or skip the crust entirely and pour the pudding into individual serving glasses. (Although this rather deviates from the “pie” idea.) You could also use cool whip for the topping: just thaw it in the fridge and add some Baileys. I’ve included recipes for homemade versions of all three steps if you really want to wow your audience (and your taste buds.)

Pre-baked Single Pie Crust

Adapted from Better Homes & Gardens
Makes one 9″ pie crust

Ingredients

1/3 cup shortening

1 1/4 cup flour
1/2 tsp salt

4-5 Tbsp ice water

Directions

  1. Measure shortening into a small bowl and place in the freezer for 15-20 minutes.
  2. Pour water and a few ice cubes into a cup and set aside.
  3. Preheat oven to 450 degrees Fahrenheit.
  4. In a small bowl, whisk the flour and salt together until well combined.
  5. After shortening is cold, combine with the flour and salt and mix with a pastry blender (or a fork) until blended into pea-sized pieces.
  6. Add ice water one tablespoon at a time, mixing gently after each addition. Repeat until all pastry is moistened and it all sticks together.
  7. On a lightly floured surface, gently flatten pastry into a disc, and then roll out large enough to fit your pie plate.
  8. Transfer dough to pie plate and crimp the edges.
  9. Prick liberally with a fork over the entire bottom and sides of the crust in order to prevent shrinkage.1
  10. Bake crust for 10-12 minutes, then set aside while you make the filling.

Chocolate Pudding Pie with Baileys Whipped Cream {{Baking Bytes}}

Chocolate Pudding Pie

Adapted from Ezra Pound Cake
Makes one 9″ pie

Ingredients

1 pre-baked pie crust

2 cups milk
1/2 cup half and half
5 ounces chopped semi-sweet chocolate

4 large egg yolks2
3/4 cup sugar

3 Tbsp cornstarch
1 1/2 tsp vanilla
1/4 tsp salt
1 Tbsp dark cocoa powder (optional)3 

Directions

  1. Place milk, half and half, and chopped chocolate into a medium sauce pan. Over medium heat, warm the mixture until chocolate is melted, stirring occasionally.
  2. In a separate bowl, stir together egg yolks and sugar until well mixed.
  3. Add corn starch, vanilla, salt, and cocoa (if desired) and stir until completely combined.
  4. When the chocolate is melted, slowly pour the hot liquid into the egg mixture, whisking constantly until smooth.
  5. Return entire mixture to the saucepan, and heat on medium until it thickens and bubbles slowly. (5-10 minutes)
  6. Remove from the heat and stir gently until pudding is smooth, then pour directly into prepared pie crust.
  7. Cover immediately with plastic wrap, pressing it directly onto the filling to prevent a skin from forming.
  8. Refrigerate at least two hours, or until ready to serve. Then top with whipped cream.

Baileys Whipped Cream {{Baking Bytes}}

Baileys Whipped Cream

Borrowed from The Cupcake Project
Makes about 6 cups

Ingredients

2 cups heavy whipping cream
2/3 cup sugar
2 Tbsp Baileys Irish cream liqueur4 

Directions

  1. Using an electric mixer (whisk attachment for a stand mixer) beat the cream until very soft peaks form.
  2. Gently stir in the sugar and Baileys until just incorporated.
  3. Continue beating the cream until soft-medium peaks form.
  4. Spoon onto chilled pie, then use a spatula or spoon to create swirls.5
  5. Top with chocolate jimmies, mini chocolate chips, or chocolate curls, if desired.
  6. Return to fridge, or serve immediately.

Chocolate Pudding Pie with Baileys Whipped Cream {{Baking Bytes}}

Notes

1 I really don’t think you can over-prick a pie crust.
2 Don’t throw out the egg white, make meringues!
3 I like richer chocolate flavor, but if you’re not into dark chocolate just leave this out. It’ll still be delicious.
4 If you just want regular whipped cream, use 3-4 tsp vanilla instead.
5 You will probably have about a cup or more left over. Store in a sealed container in the fridge and it’ll keep for several days. It’s great to use on hot chocolate or ice cream or to eat with a spoon.