Irish cream pie
Serves: 12
Prep time: 1 hrTotal time: 
Recipe photograph by Martin Poole
Irish cream pie
This layered treat works perfectly with an extra shot of Irish cream liqueur on the side, if the mood takes you
Serves: 12
Prep time: 1 hrTotal time: 
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Nutritional information (per serving)
Calories
881Kcal
Fat
67gr
Saturates
41gr
Carbs
64gr
Sugars
55gr
Fibre
1gr
Protein
4gr
Salt
0.7gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
For the crust
- 300g Oreo Originals (about 2 packs)
- 125g salted butter, melted
For the Irish cream caramel
- 150g granulated sugar
- 30g golden syrup
- 40g soft salted butter, diced
- 40ml double cream
- 2 tbsp Irish cream liqueur
For the chocolate filling
- 250g dark chocolate (60-72% cocoa solids), finely chopped
- 380ml double cream
- 1 tsp vanilla extract
- 80g soft salted butter, diced
For the chocolate curls
- 50g dark chocolate (60-72% cocoa solids), finely chopped
- 1 tsp butter
For the Irish cream topping
- 400ml double cream
- 70ml Irish cream liqueur
- 3 tbsp icing sugar, sifted
Step by step
Get ahead
Prep to the end of step 4 up to 24 hours ahead
- Start with the crust. Blitz the Oreos in a food processor until finely ground then pulse in the melted butter to combine. Tip into a 3cm-deep, 22-23cm diameter loose-based fluted tart tin, pressing the mixture firmly into the base and up the sides in an even layer. Chill until firm, about 1 hour.
- Start with the crust. Blitz the Oreos in a food processor until finely ground then pulse in the melted butter to combine. Tip into a 3cm-deep, 22-23cm diameter loose-based fluted tart tin, pressing the mixture firmly into the base and up the sides in an even layer. Chill until firm, about 1 hour. In a wide saucepan, make the caramel by combining the sugar and golden syrup with 40ml of water. Place over a medium-high heat and simmer, swirling the pan occasionally, until the sugar has melted and becomes a deep golden colour; 8-10 minutes. Remove from the heat and gradually add the diced butter, followed by the double cream and liqueur, whisking until smooth. Pour the caramel mixture into the Oreo crust, let it cool then chill for about 1 hour.
- For the chocolate filling, place the chocolate in a large, heatproof bowl and set aside. Gently heat the double cream until just steaming. Pour the cream over the chocolate in the bowl, add the vanilla and leave for a minute before stirring until smooth. Add the butter, a few pieces at a time, whisking vigorously after each addition until melted and combined. Pour this over the caramel layer in the tart tin and chill for at least 2 hours until firm.
- While the pie chills, work on the chocolate curls. Melt the chocolate with the butter and stir to combine. Spread the mixture thinly over an upturned baking tray or flat plate. Chill until firm but not rock hard. Firmly drag a large kitchen knife across the chocolate to form large curls. Chill until needed.
- Before serving, let the pie sit at room temperature for about 20 minutes so it’s easier to remove from the tin and slice. To make the topping, whip the double cream, liqueur and icing sugar to soft peaks. Dollop in the centre of the pie, gently swirling with a palette knife, leaving the edges exposed. Decorate with the chocolate curls then slice and serve.
