You know I love a good food themed holiday, and st patrick’s day is no different. Lot’s of great options from shepard’s pie to boiled corned beef, to brussel sprouts and irish soda bread.

One of my favorite pre-kiddo treats was a splash or two of irish cream in my weekend coffee. So so tasty! And, it’s a flavor profile that I love so much that I have been known on more than one occasion to just sip it straight over ice.

So, really, it was a no-brainer when coming up with new st patrick’s day desserts, that I wanted to try a riff on a classic chocolate cream utilizing the same irish cream flavor. The best part, was that it worked, and everyone loved it!

Ingredients:

pie crust, homemade or purchased

8 Tbsp kerry gold salted butter, brought to room temp

3/4 cup sugar

3 large eggs, room temp

4 oz milk chocolate

4 Tbsp irish cream

Directions:

Pre bake your pie crust according to its directions.

Add broken up chocolate and irish cream to a microwave safe bowl. Cook for 30 seconds. Remove bowl and stir melted chocolate and cream to fully combine. 30 seconds should be long enough, however, if more melting is needed, do it in 10 second intervals.

In a stand mixer, using the whisk attachment, cream together butter and sugar.

Once combined, pour in chocolate cream mixture and whisk until fully incorporated.

Add eggs to mixture, one at a time, whisking for 5 minutes after each addition.

Pour irish cream into cooled, prebaked pie crust and place in refrigerator to set. At least 4 hours, or overnight.