No Bake Baileys Mousse Pie
User Reviews
5
8 reviews
Excellent
No Bake Baileys Mousse Pie
Report
Baileys Mousse Pie a fast & easy No Bake Dessert. A creamy filling tops a chocolate wafer base, a Chantilly Cream brings it all together!
Share:
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 milk whole
- ¼ cup baileys 112 ml total, if you double the recipe then double this amount, 3 tablespoons
- 1 cup whipping cream aka whole cream
GELATINE MIXTURE
- ¼ cup whipping cream aka whole cream
- 1 tablespoon gelatine
CHANTILLY TOPPING
- 2¾ ounces dark chocolate
- 1½ cups whipping cream aka whole cream
- 1½ tablespoons powdered sugar aka 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
- 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.
- You can freeze the pie for up to a month. Wrap it tightly in plastic wrap and aluminum foil to avoid freezer burn.
Nutrition Information
Show Details
Calories
476kcal
(24%)
Carbohydrates
29g
(10%)
Protein
5g
(10%)
Fat
37g
(57%)
Saturated Fat
22g
(110%)
Cholesterol
108mg
(36%)
Sodium
226mg
(9%)
Potassium
170mg
(4%)
Fiber
1g
(4%)
Sugar
14g
(28%)
Vitamin A
1180IU
(24%)
Vitamin C
0.3mg
(0%)
Calcium
77mg
(8%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 29g | 10% |
| Protein | 5g | 10% |
| Fat | 37g | 57% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 108mg | 36% |
| Sodium | 226mg | 9% |
| Potassium | 170mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1180IU | 24% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 77mg | 8% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
Other Recipes
You'll Also Love
