Introduction

Irish Coffee Pie is a delightful combination of rich chocolate, smooth Irish cream, and a hint of espresso. This no-bake dessert offers a creamy, luscious filling inside a chocolate crust, perfect for special occasions or any time you want an indulgent treat.

A slice of pie is shown on a white plate with a white marbled surface underneath. The pie has three layers: the bottom crust is dark brown and crumbly, the middle layer is thick and creamy light brown, and the top layer is dusted with cocoa powder. On top of the pie, there are six small swirls of white whipped cream, each sprinkled lightly with cocoa powder. Cocoa powder is also scattered decoratively on the plate around the pie. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pre-made chocolate pie crust
1/4 cup hot water
1 tablespoon instant espresso powder
1 (3.4-ounce) package instant chocolate pudding mix
1/2 cup Irish cream liqueur (e.g., Baileys)
1 1/2 cups milk
8 ounces whipped topping (e.g., Cool Whip), divided
1/4 cup chocolate shavings or cocoa powder (optional, for garnish)

Instructions

Step 1: In a small bowl, dissolve the instant espresso powder in the hot water. Let it cool for a minute.
Step 2: In a large mixing bowl, whisk together the chocolate pudding mix, milk, Irish cream liqueur, and the cooled espresso mixture.
Step 3: Beat the mixture for about 2 minutes until it starts to thicken.
Step 4: Gently fold in two-thirds of the whipped topping until fully combined and smooth.
Step 5: Spoon the mixture into the prepared chocolate pie crust, smoothing the top evenly.
Step 6: Spread the remaining whipped topping over the pie as a finishing layer.
Step 7: Refrigerate the pie for at least 4 hours or until fully set.
Step 8: Just before serving, garnish with chocolate shavings or a light dusting of cocoa powder, if desired.

Tips & Variations

Use strong brewed espresso instead of instant powder for a bolder coffee flavor.
For a non-alcoholic version, replace Irish cream liqueur with an equal amount of milk or cream.
Swap the chocolate crust for a graham cracker crust for a different texture and flavor.
Chill the pie crust before filling to keep it crisp longer.

Storage

Store Irish Coffee Pie covered in the refrigerator for up to 3 days. To serve, you can enjoy it cold straight from the fridge. Avoid freezing as the texture may change. If the pie softens too much, a brief chill before serving will help it firm up again.

How to Serve

A slice of pie is shown on a white plate with a white marbled texture underneath. The pie has three layers: the bottom crust is crumbly and dark brown, the middle layer is thick, smooth, and light brown, and the top is dusted with a fine layer of cocoa powder. Around the edge of the pie slice on top are eight swirls of white whipped cream, each sprinkled with cocoa powder. Some cocoa powder is also scattered on the plate next to the pie slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie actually benefits from chilling at least 4 hours or overnight, which allows the flavors to meld and the filling to firm up perfectly.

What can I use instead of Irish cream liqueur?

If you prefer a non-alcoholic option, substitute the Irish cream with an equal amount of milk or heavy cream. For an adult twist without alcohol, try flavored coffee creamer instead.

Irish Coffee Pie Recipe

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4.4 from 58 reviews

Irish Coffee Pie is a decadent no-bake dessert combining rich chocolate pudding, a touch of instant espresso, and creamy Irish cream liqueur, all layered in a chocolate pie crust and topped with whipped cream. This pie offers a sumptuous blend of coffee and chocolate flavors with a smooth, silky texture, perfect for an indulgent treat or special occasion dessert.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: No-Cook
Cuisine: Irish-American

Ingredients

Scale

Pie Base

1 pre-made chocolate pie crust

Pudding Filling

1/4 cup hot water
1 tablespoon instant espresso powder
1 (3.4-ounce) package instant chocolate pudding mix
1/2 cup Irish cream liqueur (e.g., Baileys)
1 1/2 cups milk
8 ounces whipped topping (e.g., Cool Whip), divided

Garnish

1/4 cup chocolate shavings or cocoa powder (optional)

Instructions

Prepare Espresso Mixture: In a small bowl, dissolve the instant espresso powder in the hot water. Let the mixture cool for about a minute to avoid curdling when mixing with the pudding.
Mix Pudding Base: In a large mixing bowl, whisk together the instant chocolate pudding mix, milk, Irish cream liqueur, and the cooled espresso mixture until combined.
Thicken Mixture: Beat the pudding mixture with an electric mixer for approximately 2 minutes until it starts to thicken and become creamy.
Fold in Whipped Topping: Gently fold in two-thirds of the whipped topping until the filling is smooth and fully combined, maintaining a light texture.
Assemble the Pie: Spoon the mixture evenly into the pre-made chocolate pie crust, smoothing the top with a spatula for an even surface.
Top the Pie: Spread the remaining whipped topping over the pie to create a creamy topping layer.
Chill: Refrigerate the pie for at least 4 hours or until the filling is fully set and firm.
Garnish and Serve: Just before serving, garnish with chocolate shavings or a light dusting of cocoa powder if desired for an elegant finish.

Notes

Make sure the espresso mixture is cooled before mixing with the pudding to prevent the dairy from curdling.
Use fresh whipped topping for best flavor and texture.
The pie requires refrigeration to set properly; do not attempt to freeze this pie as it may affect texture.
For a non-alcoholic version, substitute Irish cream liqueur with milk or coffee-flavored creamer.
Chocolate shavings add an attractive garnish but can be omitted if not available.

Keywords: Irish Coffee Pie, chocolate pie, no-bake dessert, Irish cream liqueur dessert, instant pudding pie, coffee flavored pie