St. Patrick’s Day Dessert Pizza

Y’all this St. Patrick’s Day dessert pizza is a fun twist on chocolate pie inspired by Chicago deep dish pizza. It has a delish graham cracker crust, smooth chocolate mousse filling with Irish cream and whipped cream right on top. It’s perfect for celebrating the holiday.

How to Make St. Patrick’s Day Dessert Pizza

For the Crust:

• Preheat oven to 350 degrees.
• Liberally spray a 9″ inch springform pan with non-stick baking spray. Using your fingers and a little flour, gently press the cookie dough on the bottom of the pan.
• Bake for 14-16 minutes then remove from the oven. Using a small spoon, press the cookie dough half way up the sides of the springform pan to create deep dish crust then let it set.

For the Chocolate Cream:

• Mix together egg yolks and granulated sugar on medium high speed in the bowl of a stand mixer (or use a hand mixer). Next add in cornstarch, salt, and cocoa powder and lower speed.
• Lastly, add in heavy whipping cream, BAILEY’S Irish Cream or Creamer and milk and mix together scraping down the sides and bottom to thoroughly blend mixture.
• Transfer from mixing bowl to large pot over medium heat until mixture begins to boil whisking the entire time.
• Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth. Let cream chill until it is barely warm.
• After the filling has cooled a bit, add it to the cookie crust and smooth out until even.
• Place the pizza in the freezer for 1 hour or refrigerate for 3 hours.

For the Whipped Topping:

• Add heavy whipping cream to the bowl of your mixer and beat on high speed.
• Once peaks slowly begin to develop, add in powdered sugar and beat until heavy peaks have formed.
• Evenly spread the whipped cream over the top of the chocolate cream then decorate with whatever toppings you prefer. Keep dessert pizza refrigerated until ready to serve. (Gently remove the pizza from the sides of the springform pan before serving).

St. Patrick’s Day Dessert Pizza Recipe

This St. Patrick's Day Dessert Pizza has a deep dish graham cracker crust, an Irish cream chocolate mousse filling and fresh whipped cream on top.

4.25 from 20 votes

Print Pin Recipe

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 5 minutes mins

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Author: Jocelyn Delk Adams

Course: Dessert

Servings: 8 slices

Ingredients

For the Crust:

• ▢ 1 package refrigerated sugar cookie dough at room temperature

For the Chocolate Cream:

• ▢ 4 large egg yolks beaten
• ▢ 1½ cups granulated sugar
• ▢ ¼ cup cornstarch
• ▢ Pinch salt
• ▢ ⅓ cup unsweetened cocoa powder
• ▢ 2½ cups heavy whipping cream
• ▢ ½ cup BAILEY'S Irish Cream or Coffee Creamer
• ▢ ¼ cup milk
• ▢ 1 tablespoon butter
• ▢ 1 tablespoon pure vanilla extract

For the Whipped Topping:

• ▢ 1 cup cold heavy whipping cream
• ▢ ½ cup powdered sugar

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Instructions

For the Crust:

• Preheat oven to 350 degrees.
• Liberally spray a 9″ inch springform pan with non-stick baking spray. Using your fingers and a little flour, gently press the cookie dough on the bottom of the pan.
• Bake for 14-16 minutes then remove from the oven. Using a small spoon, press the cookie dough half way up the sides of the springform pan to create deep dish crust then let it set.

For the Chocolate Cream:

• Mix together egg yolks and granulated sugar on medium high speed in the bowl of a stand mixer (or use a hand mixer). Next add in cornstarch, salt, and cocoa powder and lower speed.
• Lastly, add in heavy whipping cream, BAILEY'S Irish Cream or Creamer and milk and mix together scraping down the sides and bottom to thoroughly blend mixture.
• Transfer from mixing bowl to large pot over medium heat until mixture begins to boil whisking the entire time.
• Once filling has thickened significantly, turn off heat and swirl in butter and vanilla and whisk together until glossy and smooth. Let cream chill until it is barely warm.
• After the filling has cooled a bit, add it to the cookie crust and smooth out until even.
• Place the pizza in the freezer for 1 hour or refrigerate for 3 hours.

For the Whipped Topping:

• Add heavy whipping cream to the bowl of your mixer and beat on high speed.
• Once peaks slowly begin to develop, add in powdered sugar and beat until heavy peaks have formed.
• Evenly spread the whipped cream over the top of the chocolate cream then decorate with whatever toppings you prefer. Keep dessert pizza refrigerated until ready to serve. (Gently remove the pizza from the sides of the springform pan before serving).

Notes

Storage

It’s best to store it in the refrigerator. Keep it covered with plastic wrap or in an airtight container for up to 3 days.

Nutrition

Calories: 785kcal | Carbohydrates: 79g | Protein: 6g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 243mg | Sodium: 174mg | Potassium: 209mg | Fiber: 1g | Sugar: 60g | Vitamin A: 1725IU | Vitamin C: 0.7mg | Calcium: 95mg | Iron: 1.4mg

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• Chocolate Bourbon Pecan Pie
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