I made this pie on Saturday–if you follow me on Snapchat, you maybe saw some snaps of it–and then didn’t cut into it until Sunday afternoon! It took an incredible amount of sheer will to keep myself from swiping a finger across that creamy chocolate filling spiked with both Kahlua and Irish Cream–just like the frosty cocktail that I’ve never ordered but secretly wanted. I mean, I did lick the beaters after I made this–I’m not an animal. But, I didn’t have a slice until after we had a family photo sesh in the morning, complete with Casper face-planting into a puddle. Then I had to wait even longer to get a few glamour shots of this beauty because I obvs needed to share it with the internet.
It’s sweet but not cloying, with a double punch of booze from the combo of Irish Cream and Kahlua. The silky filling is straight up decadence–cream cheese whipped with melted chocolate with a little bit of whipped cream folded in there to lighten up the texture. The chocolate graham crust lends sandy, crunchy texture while a cloud of whipped cream and chocolate shavings are only the appropriate way to crown this pie. It’d make an excellent pie to add to any Thanksgiving spread, and it’s adults only–thanks to the alcohol content–meaning you have an excuse not to share it with any little guys who might be eyeballing your dessert plate.
- 1½ cups chocolate graham crackers
- 3 tablespoons sugar
- 5 tablespoons melted butter
- dash of salt
- 2, 8-ounce, packages softened cream cheese
- 6 tablespoon sugar
- 4 ounces melted and cooled semisweet chocolate
- ¼ cup Irish Cream liqueur
- ¼ cup Kahlua
- 2½ cups heavy cream, divided
- 1 tablespoon confectioners sugar
- chocolate shavings for the top (optional)
- Preheat the oven to 350°F.
- Make the crust by mixing the graham cracker crumbs with the sugar, melted butter, and a dash of salt in a medium bowl. Press the crust into a 9-inch pie dish and bake for 10 minutes in the preheated oven. Remove from the oven and set on a rack to cool.
- In another mixing bowl beat the softened cream cheese until smooth. Beat in the sugar and melted chocolate until completely combined. Slowly mix in the Irish cream followed by the Kahlua. In another bowl beat 1 cup of the heavy cream to stiff peaks. Using a rubber spatula, fold in the whipped cream in two batches until combined. Spread the mixture into the baked and cooled crust, cover with plastic wrap and refrigerate for at least 2 hours.
- Before serving, whip the remaining 1½ cups of cream with the confectioners sugar to soft peaks. Top the chilled pie with the softly whipped cream and chocolate shavings.
You can make this pie a day in advance, just cover it with plastic wrap and store in the refrigerator. Top it with the whipped cream and chocolate shavings before serving.