It’s 3.14, otherwise known as Pi Day! Even though I’m not exactly a math whiz, I do know how to whip up a good pie and that’s as good a reason to celebrate as any!
St. Patrick’s day is coming up in a few days, so I thought it might be nice to make a pie that could also serve as dessert for the feast. This is an easy pie to make because the layered fillings are made with few ingredients and it’s no-bake!
The two main ingredients in the fillings are melted marshmallows and whipped heavy cream. The bottom layer of filling is given a dose of semisweet chocolate along with Irish cream, and the second layer is flavored with Irish cream only. It’s all covered with a layer of fluffy whipped cream. This triumvirate sits atop a packed crust of salty buttered pretzel crumbs sweetened with a kiss of brown sugar.
You’ll need a 9×3-inch spring form pan for this recipe, and all the layers will fill the pan to the brim. If you have a regular 9×3-inch cake pan then you can use it instead. Just line it with plastic wrap that overhangs all sides so you can remove the pie by pulling it out by the plastic wrap.
The finished pie is so cloud-like your fork will find no resistance until it lands on the pebbly pretzel crust. The two elements contrast so nicely together. I also appreciate how the whisky-cream flavor shines through without being overly boozy. This is a must-try for salty-sweet lovers!
Layered Irish Cream Pretzel Pie
- 9-inch spring form pan
- 2 1/2 cups 200g pretzel crumbs
- 1/2 cup 114g unsalted butter, melted
- 1 1/2 tablespoons brown sugar
Fillings and toppings
- 3 cups 24oz. heavy whipping cream
- 1/3 cup 67g granulated sugar
- 1 teaspoon vanilla extract
- 50 large marshmallows 360g, divided
- 1/2 cup 120 ml Irish cream liqueur, divided
- 4 ounces semisweet baking chocolate melted
- 10 mini pretzel twists optional
Make the crust
- Combine the crust ingredients in a large bowl. Mix well making sure that all the crumbs are well coated with butter. Press evenly into the bottom of an unlined 9-inch springform pan. Tamp the crumbs down tight with a flat-bottomed tumbler. Refrigerate until firm.
- Whip the cream in the bowl of an electric mixer and gradually add the granulated sugar. Add the vanilla. Whip until stiff peaks form; set aside.
Filling layer one
- Microwave 25 (178g) of the large marshmallows in a large heatproof bowl for 45 seconds or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. Stir in 1/4 cup Irish cream liqueur. Add the 4 ounces of melted semisweet chocolate and fold together. Add 2 cups (1/3 portion) of the whipped heavy cream and fold through. When the mixture is consistently cocoa-colored, pour it on top of the crust in the springform pan. Place in the freezer and chill for 30 minutes.
Filling layer two
- Microwave the remaining 25 (178g) large marshmallows in a large heatproof bowl for 45 seconds or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. Stir in 1/4 cup Irish cream liqueur. Add 2 cups (1/3 portion) of the whipped heavy cream and fold through. When the mixture is consistently light tan colored, pour it on top of the chocolate layer in the springform pan. Place in the freezer to chill for 30 minutes.
- Spoon the remaining 1/3 portion of whipped cream on top of the Irish cream layer, and swirl with a spatula. Refrigerate until the pie is well set, about 1 1/2 hours. The pie should be firm and will not jiggle in the center when it is set. Place pretzel twists around the top edge of the pie, if using.
- Run a thin knife around the edge of the pan and remove the spring form collar. Slice and serve. Store the pie loosely covered in plastic wrap in the refrigerator.