Bailey Cream And Chocolate Pie

By: Marc & Silvia

Imagine a creamy, tasteful, thick chocolate flan, enriched with a reasonable dose of bailey’s cream. Now place it in a thick, tasty crust and top it with fruits, berries, and nuts. Slice and bite, enjoying a cascade of amazing flavors. Sounds too good to be true? No way! This is what you are about to make. It’s my delicious bailey cream and chocolate pie.

Despite the long recipe, this pie is rather easy to make but requires a certain amount of patience. You need to make the filling over very low heat and there’s quite some resting time needed for both the crust and the filling. We’re talking about 8 hours, which means it might be convenient to make the pie one day earlier and let it rest overnight.

But don’t get scared, my vegan bailey cream and chocolate pie is worth the waiting. You could cut the bailey if you have children or sub for any creamy liquor to taste. You can even add some extra bailey and cut a bit of the milk required. Everything is possible!

Make sure you have a springform and a pack of beans for the crust and you’re good to go.

This dessert is:

100% vegan
Dairy-free
Egg-free
Vegetarian
100% delicious

BAILEY FLAVORED CHOCOLATE CAKE

Course Dessert, Teatime

Cuisine Italian

Keyword bailey, chocolate, Pie

Prep Time 5 minutes

Cook Time 50 minutes

Resting time 8 hours

Total Time 8 hours 55 minutes

Servings 8 slices

Ingredients

Crust

5.25 oz flour type 0
5.25 oz spelt flour
3.5 oz sugar
3.5 oz rice milk you can sub for water
3.5 oz sunflower oil
1 tsp baking soda
1 tsp vanilla extract
2 tbsp vegan butter or sub for sunflower oil
1 pack dried beans for preventing the dough from over raising

Filling

16 oz soy milk or sub for oat. Preferably no coconut or rice milk as they are too thin and the filling might not get firm enough.
1/4 cup Bailey cream
3.5 oz dark chocolate chopped
3.5 oz sugar
2.5 oz ap flour
1.05 oz corn starch
3.5 oz vegan butter

Instructions

Sift the flour and the cocoa into a large bowl, add the sugar and stir.
Add the water and the oil, stir again, add the baking soda and vanilla and combine.
Knead till you get a smooth moldable dough. Cover with a transparent film and refrigerate for two hours.
Preheat the oven at 340F/170C.
Grease the springform with butter or oil (I prefer to line the bottom with parchment paper and then grease, as it makes it easier to remove the crust once ready).
Roll out the chilled dough and transfer it into the springform. Press it lightly on the bottom and around the edges, which you will trim right after removing the excess dough. Dock the dough with a fork evenly over the bottom.
Line with a sheet of aluminum foil and fill with dried beans.
Bake for about 25 minutes, remove the beans and bake for 5 minutes longer. Your pie crust will feel soft as soon as removed from the oven but do not worry! It will get harder while cooling down. So let aside to rest for about 30 minutes before you make the filling.
Place the chocolate and the sugar in a pot with the milk and bring it to a boil, stirring occasionally until they both melt completely. Remove from heat, add the Bailey cream, stir to combine and set aside.
Mix the flour and the corn starch in a bowl.
Place the butter in a pan and let it melt over low heat. When ready, remove from heat and start sifting the flour mix a bit at a time, stirring continuously till fully incorporate (you will get a thick, buttery cream).
Start adding the milk to the buttery cream slowly, half a ladle at a time. Stir continuously and keep adding milk, but only when the previous ladle is fully absorbed). Be careful, you might see some lumps appearing: it’s very important to proceed very slow and most of all, stay away from the heat!
Once the milk is fully incorporated into the butter cream bring to a boil over very low heat and stir continuously. The flan will thicken slowly.
When the first bubbles appear keep stirring for a few minutes, then remove from heat.
Cool down for about 5 minutes, then pour into the crust. Cover with aluminum foil and let it rest for 4 to 6 hours (or overnight) so that the cream can harden completely. Do not refrigerate.
When the cream has turned hard (you must be able to slice it with a knife), top with fruit and nuts at choice. I used figs and pistachios, but you can add whatever you like!

Recipe Notes

Out of time? Refrigerate to speed up the hardening part, but know that the surface might crack. Top with lots of fruits and berries and no one will ever know!

I've stated it already, but I repeat it once more: patience is the key to success. Boil your butter/milk mix on very low heat and slowly. Allow your filling to thicken until you can slice it with a knife.

If possible, make the pie one day earlier and let it harden overnight.