Blueberry Baileys Pie
intro
A silky, lightly boozy chilled pie with buttery graham crust, bright blueberry compote, and lush Baileys cream filling—an easy, indulgent treat for warm summer nights.
Ingredients
Steps
Prep graham cracker crust
In a medium mixing bowl, combine 180g graham cracker crumbs, 25g granulated sugar, and 85g melted unsalted butter, stirring until every crumb is evenly coated and moist. Press the mixture firmly into the bottom and 2.5cm (1 inch) up the sides of a 23cm (9-inch) springform pan. Bake in a preheated 180C (350F) oven for 10 minutes, then remove and set aside to cool fully to room temperature (approximately 20 minutes) before adding fillings.
Cook blueberry compote
Place a small saucepan over medium-low heat, and add 200g of the fresh blueberries, 15ml lemon juice, 8g cornstarch, and 1g fine sea salt. Stir continuously with a wooden spoon for 4-5 minutes, until berries burst and the mixture thickens to a spreadable jam consistency. Remove the pan from heat, stir in 50g of the remaining blueberries, then set aside to cool for 15 minutes before spreading in an even layer over the fully cooled crust.
Bloom gelatin for filling
In a small heatproof bowl, sprinkle 7g unflavored gelatin powder over 30ml cold water, and leave to rest for 5 minutes to bloom (the mixture will thicken and wrinkle when touched). Microwave the bowl on high power for 10 seconds, then stir gently until the gelatin is fully dissolved and completely clear; set aside to cool slightly, taking care not to let it solidify.
Whip Baileys cream filling
In a large mixing bowl, beat 225g room-temperature cream cheese on medium mixer speed for 2 minutes, until it is completely smooth with no visible lumps. Add 60g powdered sugar, 5ml vanilla extract, and 120ml Baileys Irish Cream, mixing on low speed for 1 minute until fully combined. In a separate chilled bowl, whip 240ml cold heavy cream on medium-high speed for 3 minutes, until it forms soft peaks that curl over when the mixer is lifted. Gently fold the whipped cream and cooled dissolved gelatin into the cream cheese mixture, until no white streaks remain.
Assemble and chill pie
Pour the smooth Baileys cream filling over the set blueberry compote layer, using an offset spatula to spread the top into a perfectly even layer. Tap the pan firmly on the kitchen counter 2-3 times to pop any trapped air bubbles in the filling. Place the uncovered pie in the refrigerator to chill for 3 full hours, until the filling is completely firm and does not jiggle when the pan is gently nudged.
Garnish and serve pie
Once the filling is fully set, release the springform pan clasp and carefully transfer the pie to a serving platter. Top the pie with the remaining 50g fresh blueberries, adding a light dusting of powdered sugar if desired. Slice into 8 equal wedges, and serve chilled; store leftover slices covered in the refrigerator for up to 2 days.
Tips
2.Temper the warm dissolved gelatin before adding it to the cold filling: stir 2 tablespoons of the Baileys cream mixture into the warm gelatin first, then fold this mixture back into the main filling bowl to prevent rubbery gelatin clumps from forming.
3.For a non-alcoholic version, replace the Baileys with 120ml Irish cream-flavored coffee creamer, and add 1/4 teaspoon unsweetened cocoa powder to match Baileys’ signature subtle chocolate and vanilla flavor.
OMG this pie was a total game changer for my weekend potluck! I was so nervous to make a boozy dessert for a mixed crowd, but everyone was RAVING about it. The blueberry and Baileys combo is way better than I thought it would be, and the easy prep made it so doable even for someone who burns toast like me. 10/10 will make again for my next family dinner!
My kids loved it! I was worried the Baileys would be too strong for them, but the sweetness of the blueberries and cream mellowed it out so much—they kept asking for second slices. It was so easy to throw together during nap time too, only 25 minutes of actual work? Total win for busy weeknights when I need a dessert for last-minute guests.
Pretty solid pie! I brought this to my buddy’s cookout over the weekend and it went faster than the ribs, which is saying something. Only knock is I wish the crust was a little crispier? I might pre-bake it for 10 minutes next time instead of just pressing it in and chilling, but overall the flavor was on point. The Baileys doesn’t overpower the blueberry at all, which I was worried about.
Game changer. I made this for my boyfriend’s birthday and he said it’s the best dessert I’ve ever made (and I make a lot of desserts). The texture is so silky and rich, and the burst of blueberry cuts through the cream so you don’t get that heavy, too-sweet feeling you get with some cream pies. Also, how nice is it that most of the time is just chilling? I prepped it the night before and didn’t have to stress the day of.
I’ve been making cream pies for my bridge club for 40 years, and this is now one of my most requested recipes! The blueberry adds such a nice bright twist to the usual Baileys cream pie I make, and it’s so simple even my granddaughter helped me stir the filling. Don’t skip the fresh blueberry garnish on top—it makes it look so fancy for how little effort it takes.
SO good. I made this last night for taco Tuesday (don’t judge, blueberry and Baileys goes with everything apparently) and my roommates ate half the pie before we even finished dinner. It’s so creamy, not too boozy, and the graham cracker crust is the perfect salty-sweet base. I added a little extra whipped cream on top because duh, and it was chef’s kiss. 10/10.
Wait this is so easy? I’m a terrible cook, like I once burned mac and cheese bad enough the smoke alarm went off in my dorm, but I pulled this off for my friend’s pre-game and everyone was losing their minds over it. I didn’t even have to use the oven? Just mixed stuff up, dumped it in the crust, stuck it in the fridge. Perfect for broke college kids who wanna impress people without putting in a ton of work.
Made this for a post-hike potluck with my trail group and it was the perfect treat after 6 miles in the mountains! It’s rich but not heavy, and the fruit makes it feel just a little bit healthy (don’t @ me about the cream and Baileys, I earned it). I topped mine with some crushed pecans for extra crunch and it was *chef’s kiss*. Will absolutely be adding this to my regular camping dessert rotation.
Just popped this in the fridge to chill for my sister’s baby shower (I made a non-alcoholic version with Baileys coffee creamer for the mom-to-be!) and I snuck a tiny bite of the filling while I was prepping. It’s SO good, I already know it’s gonna be a hit. I layered extra blueberries at the bottom of the crust too, can’t wait to dig in later today!