Lucille's "Terrible Awful" Pie

Hello my darling bees, It's been such a hectic week as I prepare to have my kitchen become a no-go zone for a 2 or 3 months for renovation. Possibly longer... how will I cope? I know, poor me... hahaha, but it will all be worth it.

Anyway, I've been waiting to make a no-bake desserts for some time now, and came up with this delightful chocolate overload no-bake Baileys pie. As my kitchen will be out of use for sometime, its only going to force me to think of fun new ways to make desserts for my bees.

The 'Terrible Awful' pie, in all its glory.

What will I need? 

Crust

• 2 Cups (200g) - Graham Crackers Crumbs 
•  10 Tbsp  Melted Butter

Baileys chocolate filling

• 1¼ Cups - Milk 
• 2⅔ Tbsp - Cornstarch
• 2½ Cups - Baileys 
• 1 Cup (170g) - Chocolate Chips

Baileys chocolate Ganache

• 1 Cup (170g) - Semi-sweet Chocolate Chips 
• ½ Cup - Heavy Cream 
• 1 Tbsp - Baileys

Topping

• 1 Cup - Heavy Whipping Cream 
• 1 Tsp Baileys 
• 1½ Tbsp Cocoa Powder
• 1½ Tbsp Powered Sugar 

What do I do?

1. First, my darlings, you want to grease your 9" pie pan, then set to one side. 

2. In a large bowl, add together your melted butter to your graham crackers crumbs (I used a food processor to crumb the crackers), and mix until combined. Now press down evenly into the bottom (and slightly up the sides) of your pie pan. Leave to on side.

3. Whisk the cornstarch and ¼ cup of milk together in a small bowl. Set to one-side.

4. In a saucepan, gently melt your chocolate chips in your Baileys on a low heat, until smooth. Keep on whisking my honeys, so you don’t burn your chocolate.

5. Once melted, add in your remaining milk and the cornstarch mixture, and whisk together. Bring your mixture to a boil while whisking constantly, and it will begin to thicken. Once boiling, whisk continuously for around 2 minutes, until fully thickened.

6. Pour mixture into your crust, then pop in the fridge for about an hour, before moving onto the next step. 

7. Now to add your chocolate ganache! Very simple. Pop the chocolate chips into a heatproof bowl and add your heavy cream, and Baileys. Then microwave for 1 minute, siring every 30 seconds until chocolate chips have melted. Leave to one side until cool (about 5 minutes).

8. Remove pie from the fridge, then pour your chocolate ganache all over, spreading it evenly. Once you're happy you want to pop it back in the fridge until cool. In the meantime, we can make the Bailey's whipping cream.

9. Now all you need for this is your heavy whipping cream, Bailey's, cocoa powder, and powdered sugar. Add them all together, and whisk until cream is whipped (don't whip too much as it will curdle). 

10. You may now either spread your Bailey's cream evenly on top, or you can be extra fancy and pipe it onto the pie (I used a Russian piping tip #23).

11. Finally pop her in the fridge for 4-5 hours, then she's all ready to be eaten. Yummy!! Now enjoy.
...Maybe have two slices. 

Tips, Tricks & Tiaras

• If you would like to enjoy it as a cooling summer dessert - or if you have difficulty getting this pie to set - pop it in the freezer for an hour or two and serve it as a frozen pie (it will taste just as delicious).
• Another option is to put in less Bailey's (I know, it's a crime), but this might be a great for those that just want a hint of Bailey's, as it is very strong (and delicious) in this recipe.
  
• Keep stirring the pie filling while in the saucepan at all times, to prevent it from burning.  
  
• Adding a touch of milk powder will help the whipping cream hold its shape for longer.