There’s something indulgent about a dessert that tastes like a barista’s best pour and a cozy Irish pub all at once. Layered Irish Coffee Pie combines whipped cream, tangy cream cheese, real coffee, and Irish cream liqueur in a silky, no-bake format that sets up in a graham-cracker crust. I first made this for a chilly holiday after-dinner treat and it vanished before the coffee cups were cold — the booze-forward warmth and chocolate finish make it a showstopper for dinner parties or a grown-up brunch.
Why you’ll love this dish
This pie hits a sweet spot: it’s impressive but simple. No baking required, so it’s fast to assemble and very forgiving. The coffee and Irish cream give it a layered, adult flavor without any complicated technique. Make it for St. Patrick’s Day, after a roast dinner, or when you want a make-ahead dessert that behaves like something from a patisserie. It’s also easy to scale for a crowd and can be dressed up with chocolate shavings for a photogenic finish.
“Like an Irish coffee you can slice — smooth, boozy, and dangerously easy to eat.” — a friend who requested the recipe twice in one week
How this recipe comes together
Step-by-step overview:
- Whip sweetened heavy cream to stiff peaks for lift and texture.
- Beat room-temperature cream cheese with Irish cream, cooled coffee, and vanilla until smooth.
- Fold the whipped cream into the cream cheese base to keep the filling light and airy.
- Layer the mixture into a pre-made graham cracker crust and chill until firm.
This quick workflow keeps the filling silky and prevents lumps. Allowing the cream cheese to soften and the coffee to cool are small steps that make a big difference in texture.
What you’ll need
- 1 pre-made graham cracker crust
- 1 cup heavy cream
- 1/2 cup powdered sugar (confectioners’ sugar)
- 1 cup cream cheese, softened (room temperature)
- 1/2 cup Irish cream liqueur (e.g., Baileys) — substitute coffee liqueur or coffee syrup for a non-alcoholic version
- 1/4 cup brewed coffee, cooled (strong-brewed for deeper flavor)
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish
Notes: Use full-fat cream cheese for the best mouthfeel. If you prefer less sweetness, cut the powdered sugar to 1/3 cup. For a gluten-free crust, swap the graham crust for a gluten-free cookie crust.
Step-by-step instructions
- Chill a mixing bowl and beaters for the heavy cream if you have time. Pour the heavy cream into the bowl. Add the powdered sugar. Whip until the cream holds stiff peaks.
- In a separate bowl, beat the softened cream cheese until smooth and free of lumps.
- Add the Irish cream liqueur, cooled brewed coffee, and vanilla extract to the cream cheese. Mix until fully combined and silky.
- Gently fold the whipped cream into the cream cheese mixture. Use a rubber spatula and fold with a few steady turns until homogeneous and light.
- Spoon half the filling into the pre-made graham cracker crust. Spread it evenly to the edges.
- Add the remaining filling on top. Smooth the surface with an offset spatula or the back of a spoon.
- Refrigerate the pie for at least 4 hours, or until fully set. Before serving, top with chocolate shavings or dust with cocoa powder.
Best ways to enjoy it
Serve chilled in thin slices to show the smooth layers. Pair each slice with strong espresso or an Irish coffee cocktail for a themed dessert course. For parties, add a small dollop of freshly whipped cream and a few dark chocolate curls. It also works well plated with caramelized pears or a drizzle of chocolate ganache for an extra-special finish.
Storage and reheating tips
Store covered in the refrigerator for up to 3–4 days. Keep it tightly wrapped or in an airtight container to prevent the crust from softening from fridge humidity. Do not leave it at room temperature for extended periods because of the dairy and liqueur. If you want to freeze, remove any fresh chocolate garnish, wrap the pie tightly in plastic and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving; the texture may be a touch softer after freezing.
Pro chef tips
- Bring the cream cheese to room temperature before mixing. Cold cream cheese can create lumps and slow the process.
- Whip the cream to stiff peaks, but stop before it becomes grainy; overwhipping can separate butterfat.
- Use cooled, strong-brewed coffee for flavor depth without watering down the filling.
- If the pie seems loose after chilling, it may need more time; overnight chill yields the best sliceable texture.
- For a quicker version, layer into individual serving glasses for a parfait-style presentation.
Creative twists
- Chocolate lovers: Fold in 1/2 cup finely chopped dark chocolate or cocoa powder to the cream cheese base.
- Nutty crunch: Add a thin layer of crushed toasted hazelnuts or toasted pecans between layers.
- Booze-free: Replace Irish cream with equal parts cold strong coffee and 2 tablespoons of coffee syrup or Irish cream-flavored non-alcoholic creamer.
- Espresso punch: Swap the 1/4 cup brewed coffee for 2 tablespoons espresso and 2 tablespoons brewed coffee for a sharper coffee note.
- Seasonal spin: Top with crushed candied orange peel for a bright contrast to the boozy cream.
Common questions
Q: How long does it take to make?
A: Active assembly is about 20–30 minutes. Plan on at least 4 hours of chilling time; overnight is ideal for best texture.
Q: Can I make this ahead?
A: Yes — make it up to 24 hours ahead for busy entertaining. Keep it refrigerated and garnish just before serving.
Q: Is this safe for kids?
A: The recipe contains Irish cream liqueur, so it’s not suitable for children. For a kid-friendly version, substitute the liqueur with coffee syrup or a non-alcoholic Irish cream flavoring.
Q: Can I use a homemade crust?
A: Absolutely. A buttery graham or chocolate cookie crust works well. Just prebake and cool any homemade crust before filling.
Q: Will the crust get soggy?
A: Pre-made graham crusts are designed to hold up, but if you’re concerned, brush a thin layer of melted chocolate or a neutral-flavored ganache on the crust before filling to create a moisture barrier.
Conclusion
This Layered Irish Coffee Pie is an easy, elegant dessert that balances coffee bitterness, boozy warmth, and creamy sweetness. If you want another take on Irish-cream coffee desserts for inspiration, check out Irish Cream Coffee Mud Pie – The Crumby Kitchen.
Print
Layered Irish Coffee Pie
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Indulge in a no-bake dessert that combines whipped cream, cream cheese, real coffee, and Irish cream liqueur in a graham cracker crust.
Ingredients
- 1 pre-made graham cracker crust
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 cup cream cheese, softened
- 1/2 cup Irish cream liqueur (e.g., Baileys)
- 1/4 cup brewed coffee, cooled
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish
Instructions
- Chill a mixing bowl and beaters for the heavy cream if you have time. Pour the heavy cream into the bowl. Add the powdered sugar. Whip until the cream holds stiff peaks.
- In a separate bowl, beat the softened cream cheese until smooth and free of lumps.
- Add the Irish cream liqueur, cooled brewed coffee, and vanilla extract to the cream cheese. Mix until fully combined and silky.
- Gently fold the whipped cream into the cream cheese mixture until homogeneous and light.
- Spoon half the filling into the pre-made graham cracker crust. Spread evenly to the edges.
- Add the remaining filling on top. Smooth the surface.
- Refrigerate for at least 4 hours, or until fully set. Before serving, top with chocolate shavings or cocoa powder.
Notes
Use full-fat cream cheese for the best mouthfeel. Cut the powdered sugar to 1/3 cup for less sweetness. For a gluten-free version, swap for a gluten-free cookie crust.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Irish