Pi Day: Any Excuse for Pie Will Do! {Irish Coffee Chocolate Tart}

I’m sure you’ve seen the “mind blown” meme of a piece of paper with “3.14″ written on it and its mirror image: “PIE.” The truth is that any excuse will do to throw a pie party, though perhaps I do need a yearly reminder to put pie on the table since I definitely do not make it often enough.

Irish Coffee Chocolate Tart2 years ago for Pi Day, I was a little snarky with my admission, submitting Whoopie Pies. 3.14 of them, to be exact. Which conveniently also worked as a shamrock, pulling double dessert duty that month. This time, I’ve decided to go a more traditional route. Something a little more sophisticated, while still capturing the essence of the occasion. Something like a chocolate tart. An Irish Coffee Chocolate Tart, to be exact.

Irish Coffee Chocolate Tart

Since I still have an irrational fear of working with pie dough, I fashioned my tart with a pre-made, deep dish, frozen pie crust. This meant that I also was stuck with the shape of the tin it came in, as I was baking at 6AM. I don’t think my boss would accept “I was waiting for pie dough to become malleable” as an excuse for being late for work.

Irish Coffee Chocolate Tart

In spite of the more pie-like presentation–which lends itself better to the holiday anyway–this is high class all the way. A layer of rich, chocolatey filling kissed with Irish cream, topped with cocoa coffee whipped cream–and a dash of Irish whiskey to boot! Delicious! A small serving will do–it’s very filling–but that just means you can share more love. That’s what Pi Day is all about, right? No? I wasn’t very good at math, so what do I know?

Irish Coffee Chocolate Tart

Irish Coffee Chocolate Tart
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 12
Ingredients
Tart
  • 1 frozen pie crust (or 1 layer of your favorite crust)
  • 1½ cups bittersweet chocolate chips
  • 1 14-ounce can sweetened condensed milk
  • ⅓ cup Irish cream liqueur
  • 2 large eggs
Topping
  • 1¼ cups heavy whipping cream
  • 1 teaspoon instant espresso powder
  • ⅓ cup confectioners' sugar
  • ⅓ cup unsweetened baking cocoa
  • Dash salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon Irish whiskey
Instructions
Tart
  1. Preheat oven to 425 degrees Fahrenheit. Place pie crust in pie plate on a rimmed cookie sheet and poke holes in the bottom to allow steam to escape. If you have pie weights, it's also a good idea to line the crust with parchment paper and place them in the crust to keep it from puffing up too much.
  2. Bake the crust for 10 minutes, or until very lightly golden. Remove and let cool.
  3. Dump the chocolate chips in a large microwavable bowl and heat in the microwave at 50% power, stirring every 30 seconds until smooth. Let cool for 3 minutes.
  4. Add the sweetened condensed milk, Irish cream, and eggs, and beat with a hand mixer until smooth. Pour into the prepared pie crust and spread evenly.
  5. Bake for 15 minutes, then turn the temperature down to 350 degrees and bake for another 20-30 minutes. Keep an eye on the crust: if it looks like it's browning too much, cover with a pie shield or strips of aluminum foil.
  6. Remove from oven when no longer jiggly in the middle. Let cool completely, then put in the refrigerator for 2 hours to chill.
Topping
  1. In a large mixing bowl, combine the heavy whipping cream and instant espresso powder. Let sit for a few minutes.
  2. Add the rest of the ingredients and beat with a hand mixer until thickened and spreadable. (Be careful not to overbeat like I did.)
  3. Spread over the top of the pie.
  4. Cut into slices and top with freshly whipped cream. Find your bliss!

 

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: