6 oz semi-sweet chocolate chips
1 Cup whipping cream
1 Tbsp sugar
2 fl oz (4 Tbsp) Baileys® Irish Cream – the type with a hint of Caramel (the original Baileys will also work)
1 pre-made chocolate cookie pie crust (or other pre-baked pie crust)
Coarse salt for sprinkling – Sea Salt, or we love using the Espresso Brava Salt or the Vanilla Salt
Optional for garnishing: shaved chocolate, caramel sauce for drizzling
In the top of a double boiler placed over a pan of simmering water (or in a heavy saucepan over low heat), melt the chocolate chips, stirring occasionally. Set aside.
Using the whisk attachment on an electric mixer, whip cream and sugar together in a mixing bowl, at high speed, for several minutes. While the sugar/cream combo is mixing, drizzle in the Baileys with caramel. Continue whisking until soft peaks form in the cream.
Using a rubber spatula, gently fold the melted chocolate chips into the chocolate-whipped cream mixture, and stir very gently until melted chocolate is just incorporated into the cream.
Use the spatula to transfer the chocolate cream filling into the cookie/prepared pie crust and top with a sprinkling of coarse salt.
Refrigerate pie for 4-6 hours, or until filling is firmly “set.”
Adapted from She Wears Many Hats