Irish Cream Pecan Pie

The rich flavor of this Irish Cream Pie is irresistible. A favorite twist on a classic dessert!

slice of Irish Cream Pecan Pie on a white and beige plate

Pecan pie is one of my favorite pies, especially for the holidays. To keep things fresh, I like to put little twists on it with various additions or tweaks. This latest version ups the deliciousness ante with a nice dose of Irish cream in the filling.

The flavor of the added liqueur won’t hit you over the head, but it rather adds a depth and complexity to give this version a high spot on the best pecan pies ever list. It’s richer and tastier and just so irresistible!

overhead view of slices of Irish Cream Pecan Pie on white and beige plates

I usually have Irish cream on hand, mainly because it’s my favorite hot chocolate addition. If you don’t have Irish cream, you can easily swap it with another liquor or liqueur. And if you want to skip the alcohol completely, you can simply omit it and add 2 more tablespoons of milk.

All that Irish cream goodness aside, there’s something else I like about this pie. There’s no corn syrup! I don’t often bake with corn syrup, but it does lend itself well to certain recipes like traditional pecan pie. That little bit of infrequent use isn’t a big deal to me, but I know it is for some of you.

slice of Irish Cream Pecan Pie with a few bites missing

This filling accomplishes the gooey sweetness of pecan pie without adding any corn syrup to the mix. The basic filling tastes very much like what you’d expect from a pecan pie. What you are likely to notice, however, is that the filling isn’t quite as sturdy as the classic. You’ll want to keep this pie refrigerated and then bring to room temperature for serving. Just be aware that it can tend to get extra gooey as it warms up.

As I was making this pie, I thought I would want to serve it with ice cream or whipped cream. But as I took my first bite, I decided that it didn’t need anything else at all. Of course, I’m not saying it wouldn’t be fantastic with a scoop of ice cream. Just know that it doesn’t really need it. However you serve it, I do hope you’ll enjoy it as much as we do!

Find more pie recipes in the Recipe Index.

More Pecan Pie Recipes

Yield: 8 to 10 servings

Irish Cream Pecan Pie

Prep Time 30 minutes
Cook Time 50 minutes
Additional Time 2 hours
Total Time 3 hours 20 minutes

It just takes a little bit of Irish cream to turn pecan pie into a richer, bolder dessert that's irresistible!

slice of Irish Cream Pecan Pie on a white and beige plate

Ingredients

For the crust:*

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (113g) cold unsalted butter, cut into 1/2-inch cubes
  • 2 to 4 tablespoons very cold water

For the filling:

  • 2 & 1/4 cups (450g) firmly packed light brown sugar
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 cup (60ml) milk
  • 3 large eggs, lightly beaten
  • 3 tablespoons (45ml) Irish cream liqueur**
  • 1 & 1/2 teaspoons vanilla extract
  • 1/2 cup (113g) unsalted butter, melted and cooled
  • 1/2 cup (60g) chopped pecans
  • 1 cup (110g) pecan halves

Instructions

To make the crust:

  1. Whisk together the flour, sugar, and salt in a large bowl. Add the butter and mix with a pastry blender or fork until the mixture resembles coarse meal and the butter is the size of small peas. (You can also do this in a food processor.)
  2. Add 1 tablespoon of water and continue mixing. Add more water as needed, 1 tablespoon at a time, until a dough forms.
  3. Wrap the dough tightly in plastic wrap. Refrigerate for at least 2 hours.
  4. Remove the dough from the refrigerator. If necessary, let it sit at room temperature for 10 to 15 minutes until slightly softened but still cold.
  5. Lightly flour a work surface. Roll out the dough into a circle about 1/8-inch thick.
  6. Transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired. Place the pie plate in the refrigerator while you make the filling.

To make the filling:

  1. Preheat oven to 375°F
  2. Combine the brown sugar, flour, and salt. Add the milk and eggs, and mix well.
  3. Stir in the Irish cream and vanilla.
  4. Stir in the cooled butter and the chopped pecans.
  5. Pour the mixture into the crust. Scatter the pecan halves over the top of the filling.
  6. Place the pie plate on a lined, rimmed baking sheet to catch any potential spills. Bake 45-50 minutes, or until the top is puffed and set. The center should wobble just a bit when you gently shake the pan.
  7. Place the pie on a wire rack to cool completely before serving.

Notes

*Any recipe for pastry for a 9-inch pie is fine.

**Other liquors or liqueurs should work, too. If you want to omit it, add an additional 2 tablespoons of milk to the filling.

Basic filling recipe adapted from King Arthur.

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