Bailey’s Salted Caramel Pie


  • 6 oz. Semi-Sweet Chocolate Chips
  • 1 C. Whipping Cream
  • 1 Tbsp. Sugar
  • 2 oz. (4 Tbsp.) Baileys® Salted Caramel Liqueur
  • 1 Chocolate Cookie Pie Crust
  • Sea Salt, Coarse, For Sprinkling
  • Optional Garnishes: Shaved Chocolate and/or Caramel Sauce


  1. Place a double boiler placed over a pan of simmering water. Melt the chocolate chips, stirring occasionally. Set aside.
  2. Using the whisk attachment on an electric mixer, whip cream and sugar together in a mixing bowl at high speed for several minutes.  While the sugar/cream combo is mixing, drizzle in the liqueur. Continue whisking until soft peaks form.
  3. Using a rubber spatula, gently fold the melted chocolate chips into the chocolate-whipped cream mixture, and stir very gently until melted chocolate is just incorporated into the cream.
  4. Use the spatula to transfer the chocolate cream filling into the cookie/prepared pie crust and top with a sprinkling of coarse salt.
  5. Refrigerate pie for 4-6 hours, or until filling is firmly set.



  • Though we love the caramel version Bailey’s, the traditional Irish Cream flavor works just as well.
  • For a special finishing touch, choose Espresso Brava Salt in place of the sea salt.


Have you made this recipe? Share your experience with us in the comments below.