I know the typical time of the year for an Irish Car Bomb shot is a bit behind us, but I didn’t want to wait until next St. Patty’s day to share this recipe with you.
My boyfriend loves the Irish-themed alcoholic beverage that combines Guinness stout, Jameson whiskey, and Bailey’s creme.
When he saw a photograph of an Irish car bomb pie somewhere on the internet, of course he said “Hey, make this for me.”
And even though there was no recipe with that photograph and I only got a split second look at it (otherwise I’d happily cite where the inspiration came from), I decided to give it a shot.
This pie has a very distinct Guinness flavor. No, not overwhelming, but definitely distinct. However, it’s not so strong that I think it is a serious deterrent to someone who does not like beer at all. I myself am not a beer drinker but the flavor did not turn me off from having my own slice.
This pie features a Guinness crust, a Guinness-Jameson chocolate layer, and a Bailey’s flavored whipped cream topping. Don’t feel like you have to wait until next St. Patrick’s Day to make it, but I would save it for a Guinness lover.
Also, I’m aware that these aren’t exactly the best photos I’ve ever taken. But hey, I was under a lot of pressure as my boyfriend stood there with a fork asking me when I was going to be done taking the pictures so he could finally taste it.
Oh well. He was happy with the (taste) results, so I’m happy. Enjoy!
Irish Car Bomb Pie
- Guinness Pie Crust
- 1 1/2 cup flour
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/2 cup butter 1 stick
- 1/3 cup + 2 Tablespoons cold Guinness
- Guinness & Jameson Pie Filling
- 1 1/2 cups semisweet chocolate chips
- 5 Tablespoons butter
- 1/4 cup heavy cream
- 3 eggs + 1 egg white
- 3/4 cups granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup + 1 Tablespoon Guinness
- 1 Tablespoon Jameson
- Bailey's Whipped Cream Topping
- 1 1/2 cups heavy whipping cream
- 4 Tablespoons granulated sugar
- 2 teaspoons Bailey's Irish Creme
- 1/2 teaspoon pure vanilla extract
Guinness Pie Crust
Combine flour, salt, and sugar.
Cut in butter using pastry cutter.
Add in 1/3 cup Guinness and knead together using your hands, adding in the additional 2 Tablespoons as needed.
Knead the dough until it clings together and you are able to roll it into a ball. Slightly flatten the ball of dough, wrap it in cling wrap and refrigerate for at least 30 minutes.
Preheat oven to 375F
Once the dough has refrigerated, roll out onto a lightly floured surface. Roll out to 1/4 inch thickness and shape into a 9 1/2" pie dish. Fold in the dough on the lip of the pie pan and trim any excess. Press down around the edge with the tines of a fork for decoration.
"Dock" your pie crust by poking holes all over the crust.
Return your pie crust in the pie pan to the refrigerator for 10 minutes.
Cover pie crust with foil and fill with pie weights (or dried beans if you have no weights) and bake on 375F for 20 minutes.
Remove foil and pie weights and bake another 10 minutes.
Allow your pie crust to cool while you prepare the filling.
Preheat oven to 325F
In a medium saucepan on low heat, combine chocolate chips, heavy cream, and butter, stirring occasionally until melted.
In a separate bowl, beat your eggs and additional egg white. Add sugar, flour, salt, and stir. Add in 1/2 cup Guinness and stir.
Gradually (about 1/4 of the mix at a time) add the egg mixture to the chocolate mixture in the saucepan, stirring after each addition.
Increase heat to medium, stirring frequently until mixture becomes thick. Once it begins to bubble, remove from heat, add in the Jameson and 1 Tablespoon Guinness and stir into the chocolate mix.
Pour your filling into the pie crust and bake on 325F for 20-25 minutes. The center will be set once it is done cooking.
Allow pie to cool completely before topping with Bailey's whipped cream.
Bailey's Whipped Cream Topping
In electric mixer, combine heavy cream, sugar, Bailey's, and vanilla extract. Beat on high-speed until the mixture forms stiff peaks.
Spread over the chocolate layer of your pie and serve