St. Patrick’s Day Dessert Pizza – a Chicago inspired deep dish dessert pizza Irish desserts have never been better with the help of BAILEYS® Coffee Creamers Original Irish Cream and chocolate cream!
Disclosure: I was compensated by BAILEYS® Coffee Creamers for this post but all opinions expressed here are my own.
CHICAGO PIZZA: INSPIRATION FOR IRISH DESSERTS
Chicago is my kind of town, and no one does St. Patrick’s Day better than we do. We really get into the spirit of the holiday by dying our incredible river green. Seriously it is a sight to behold. Because Chicago gives their all to St. Patty’s Day, I thought a recipe sharing the spirit of Chicago coupled with the deliciousness of BAILEYS® Coffee Creamers Original Irish Cream would create one of the world’s best Irish desserts. I can’t tell you how excited I was to develop this deep dish dessert pizza recipe for the BAILEYS® Coffee Creamers’ Search for America’s Favorite St. Patrick’s Day! Can you think of anything more “Chicago” than pizza? I seriously couldn’t.
HOW TO MAKE ST. PATRICK’S DAY DESSERT PIZZA
First it is deep dish just like the best traditional pizzas in Chicago are. The crust is doughy like pizza dough but its made of sugar cookie dough. I simply inched the dough up the sides of a springform pan after it was baked and pliable.
Then I “stuffed” the pizza dough with a delicious BAILEYS® Coffee Creamers Original Irish Cream laced chocolate cream. The Irish cream flavor really added the decadence that chocolate cream pie is known for but with a bit of unique flavor. I could have eaten the chocolate cream right out of the pot with a spoon but I stayed committed to the task at hand and finished the Irish dessert pizza recipe with a lovely and simple whipped cream and some of my favorite dessert toppings.
DECORATING THIS LOVELIEST OF IRISH DESSERT RECIPES
I drizzled dark chocolate and green tinted white chocolate sauces over the whipped cream and dusted on some crushed chocolate cookies, chopped mint chocolates and festive green sprinkles! This was the most fun I have had in the kitchen in a while. Decorating your pizza with fun toppings is a great way to get your family involved.
The layers of deliciousness reminded me of the best pizza restaurants in Chicago. Each slice had the perfect amount of sweetness and ingenuity! So make sure you check out BAILEYS® Coffee Creamers’ Search for America’s Favorite St. Patrick’s Day and vote for your favorite St. Patrick’s Day Celebration (which inevitably will be Chicago right?). You and a friend could win an amazing trip to the city America selects!
*Did you make this recipe? Please give it a star rating and leave comments below!*
BAILEYS® St. Patrick’s Day Dessert Pizza
St. Patrick's Day Dessert Pizza - a Chicago inspired deep dish dessert pizza Irish desserts have never been better with the help of BAILEYS® Coffee Creamers Original Irish Cream and chocolate cream!
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Servings: 8 slices
Calories: 785kcal
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
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).
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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The photo is so pt
Pretty but didn’t see the decorating instructions to achieve
???
I’m so excited for this Chicago-inspired dessert pizza! It’s a great way to bring the flavors of St. Patrick’s Day together in one epic dish. The colors of the pizza would go great with all of the green decorations that are typically seen on this holiday. Plus, who doesn’t love pizza? This pizza would be a fun and unique way to enjoy a classic dish. It’s definitely a unique twist on traditional Irish desserts, and I’m sure my friends and I will be fighting over who gets the last slice!
Instead of the coffee creamer, could you use Baileys Irish Cream liquore?
Absolutely! It will turn out wonderful.
This looks AMAZING, and I’m planning to make this later in the week. If I were to use Bailey’s Irish cream, instead of the coffee creamer, would I still use 1/2 cup? Thanks in advance!
What sugar cookie dough/size did you use? I used a Pillsbury 16 oz Sugar Cookie dough and baked according to your direction, but after 16 minutes at 350, the dough is still raw. I continued to bake for 5 more minutes with the same result. Yours looks deeply browned in the photos, but mine is not cooked through. Not sure if I want to eat raw cookie dough in my dessert. Would a Graham cracker pie shell work in this recipe?
Yes you can use graham cracker instead. In fact, you can use this recipe to do a different crust. https://grandbaby-cakes.com/baileys-mint-chocolate-cream-pie/