Make sure your St. Patrick's Day celebration has a sweet ending. This Irish pie takes coffee, Bailey's, and chocolate layered in a crumbled cookie crust for a rich finish to any meal.
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When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
To make the crust, place ritz, Oreos, and melted butter in the bowl of a food processor and pulse to combine. Place mixture in a 8” pie dish and press against bottom and sides using your hands or the bottom of a measuring cup.
In a medium saucepan, bring heavy cream to a simmer over medium heat. Remove from the heat and add the sugar, Bailey’s Irish Cream, and the instant coffee. Whisk together until sugar is dissolved.
Pour pie filling into a shallow baking dish and place directly on the grill grate. Smoke for 10 minutes. Remove from grill and set aside.
Increase the grill temperature to 325℉ and preheat.
Place the chocolate in a metal mixing bowl and place over a double boiler to melt. Set aside.
In a separate bowl, whisk the egg yolks and slowly pour in the cream mixture while whisking. Slowly whisk in melted chocolate. Make sure both the cream and chocolate are just warm, not hot, so the yolks do not curdle.
Pour mixture into prepared pie crust. Place directly on grill grate and cook at 325℉ for 30-35 minutes until the center is just set. Transfer to a cooling rack and let cool completely. Serve with whipped cream. Enjoy!
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