No Bake Baileys Mousse Pie
This No Bake Baileys Mousse Pie is a decadent dessert featuring a rich chocolate cookie base, a creamy Baileys-infused mousse, and a luxurious chantilly topping. It’s the perfect treat for special occasions or any time you want to indulge in something truly special.
During the hot summer months there is nothing better then a No Bake dessert from a delicate delicious cheesecake to an easy ice cream cake to one of my favorite Italian coffees!
For this dessert, since I wanted something quick and easy, which also means no bake, I decided this Baileys Mousse Pie would be perfect! If you like to taste the Baileys in your dessert then this is the Pie for you.
The Italian after the first forkful told me “Wow you can really taste the Baileys”, I asked if he thought it was too much, “Nope I like it like this”. Me too!
Recipe Ingredients
- Crumbs – chocolate cookie crumbs
- Butter – salted butter melted
- Sugar – granulated sugar and powdered sugar
- Flour – all purpose flour
- Milk – whole milk
- Baileys – cream liqueur
- Cream – whole, heavy or whipping cream with at least 30% fat content
- Gelatine – powder
- Chocolate – good quality chocolate melted
Does Mousse Contain Gelatine?
Not all Mousse Recipes contain gelatine, but I did use it in this Pie Recipe to help the mousse set. You could always use Agar Agar as a one for one substitute if you prefer.
How To Make A Baileys Mousse Pie
Mix together the cookie crumbs and melted butter and press down in the prepared pie dish. Place in the refrigerator while you make the mousse.
In a medium pot whisk together the sugar and flour, place the pan on low/medium heat and slowly while whisking add the milk, continue whisking constantly until the mixture has become very thick. Cover with plastic and set aside to cool.
Meanwhile whip the cream until stiff peaks form.
Once the milk mixture has cooled, whisk briskly to remove any lumps that may have formed. Fold in the Baileys, then fold in the whipped cream.
In a small pot mix the gelatine and whipping cream, let sit for 5 minutes. Then heat on medium / low and stir just until the gelatine dissolves, do not boil.
Add a couple of tablespoons of the Baileys Mousse and stir to combine. Then fold into the remaining bowl of Baileys Mousse until combined.
Remove the crumb base from the fridge and pour the Baileys Mousse on top. Cover lightly with plastic and refrigerate.
Just before serving beat the whole cream and powdered sugar, and decorate the pie, drizzle with melted chocolate if desired.
Who Invented Baileys?
According to Wikipedia, Baileys Irish Cream was created by Tom Jago of Gilbeys of Ireland. Baileys was first introduced in 1974 as the first Irish cream on the market.
John Chesterman granted permission for the use of The Baileys name after Gilbeys asked to use the name. The name is from a restaurant that John Chesterman owned. Baileys is produced in Dublin and Mallusk (Northern Ireland).
Helpful Tips To Make Baileys Mousse Pie
- Whisk together the sugar and flour, to remove any lumps.
- Add the milk a little at a time, whisking as you add, helps keep the mixture smooth.
- Let the mixture cool before adding the Baileys and then fold in the whipped cream.
- Fold in a little of the Mousse mixture to the Gelatine and then add to the remaining Mousse mixture.
Is It Necessary To Use Baileys In The Mousse?
Can it be substituted? While Baileys provides a unique flavor, you can substitute it with other cream liqueurs or use a combination of vanilla extract and espresso for a non-alcoholic version.
What Can I Do If My Mousse Doesn’t Set Properly?
Ensure that the gelatine is properly dissolved and mixed thoroughly with the other ingredients. If it’s still not setting, chilling it for a longer period or checking if the gelatine was past its expiry date might help.
How Long Does Mousse Pie Last?
The Mousse Pie will last up to 2-3 days, but make sure to cover the pie loosely in Plastic wrap and keep it refrigerated.
Can The Baileys Mousse Pie Be Frozen?
Yes, you can freeze the pie for up to a month. Wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn.
What Is The Best Way To Serve Baileys Mousse Pie?
Serve chilled, garnished with chantilly cream and then add optional garnishes: grated chocolate, melted chocolate drizzle, or try a sprinkle of cocoa powder to enhance the chocolate flavor in the base and topping.
More Delicious Baileys Recipes
- Baileys Thick Italian Hot Chocolate
- Baileys Frozen Moccachino
- Baileys Almond Truffles
- Baileys Chocolate Chip No Churn Ice Cream
If you enjoy Baileys desserts, especially a No Bake Cream Pie, then I hope you give this a try and let me know. Enjoy!
No Bake Baileys Mousse Pie
Ingredients
COOKIE BASE
- 1¾ cups chocolate cookie crumbs
- ⅓ cup butter (melted)
BAILEYS MOUSSE
- 3 tablespoons granulated sugar
- ¼ cup all purpose flour
- ¾ cup whole milk
- ¼ cup + 3 tablespoons Baileys (112 ml total, if you double the recipe then double this amount)
- 1 cup whole / whipping cream
GELATINE MIXTURE
- ¼ cup whole / whipping cream
- 1 tablespoon gelatine
CHANTILLY TOPPING
- 2¾ ounces dark chocolate
- 1½ cups whole / whipping cream
- 1½ tablespoons powdered / icing sugar
Instructions
COOKIE BASE
- Mix together the cookie crumbs and melted butter and press down in a lightly buttered 9 inch (23 cm) pie dish. Place in the refrigerator while you make the Mousse.
BAILEYS MOUSSE
- In a medium pot whisk together the sugar and flour, place the pan on low/medium heat and slowly while whisking add the milk, continue whisking constantly until the mixture has become very thick. Cover with plastic and set aside to cool.
- Meanwhile whip the cream until stiff peaks form.
- Once cool, whisk briskly to remove any lumps that may have occurred. Fold in the Baileys, then fold in the whipped cream.
GELATINE MIXTURE
- In a small pot mix the gelatine and whipping cream, let sit for 5 minutes. Then heat on medium / low and stir just until the gelatine dissolves, do not boil. Add a couple of tablespoons of the Baileys Mousse and stir to combine. Then fold into the remaining bowl of Baileys Mousse until combined.
- Remove the crumb base from the fridge and pour the Baileys Mousse on top. Cover lightly with plastic and refrigerate 8 hours or overnight.
CHANTILLY CREAM
- Just before serving beat the whole cream and powdered sugar, and decorate the set Mousse Pie*. Drizzle with melted chocolate if desired. Enjoy!
*I covered the pie with ⅓ of the whipped cream, then added a simple flower tip around the border.
Notes
Nutrition
Updated from March 4, 2019
Hello
I am curious why you would put flour in the mousse recipe, it is not cooked, how does this work. I never heard of that.
Hi Teri, it helps to thicken the filling.
Love Baileys!! And then to add it to a dessert? Wow!! Super special. Will be making this recipe soon for a family gathering. All of your recipes look so good!
Hi Marisa, thanks I hope you all enjoy it. 🙂