This delicious pie is just one mixture, but it creates its own base and custardy filling – with a beautiful Baileys hit. It’s such an easy dessert and will be a hit at your dinner party. We drizzled ours with even more Baileys, but if you like you could serve with a dollop of cream and even some sliced strawberries to add to the magic.
75g butter, melted, cooled
3 eggs, separated
100g (1/2 cup) caster sugar
100g (2/3 cup) plain flour, sifted
500ml (2 cups) warm milk
80ml (1/3 cup) Baileys Irish Cream liqueur, plus extra, to serve
4 Method Steps
Step 1Preheat oven to 180°C/160°C fan forced. Lightly grease a 1.25L (5 cup) pie dish.
Step 2Whisk together butter(75g butter, melted, cooled), egg (3 eggs, separated) yolks and sugar (100g (1/2 cup) caster sugar) for 1 minute or until well combined and slightly paler. Add the flour (100g (2/3 cup) plain flour, sifted) and gently whisk until combined. Gradually add the milk (500ml (2 cups) warm milk), whisking constantly, until combined. Stir in the Baileys (80ml (1/3 cup) Baileys Irish Cream liqueur, plus extra, to serve).
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Step 3Use electric beaters to whisk the egg whites in a clean, dry bowl until soft peaks form. Add to butter mixture. Use whisk to fold egg whites and butter mixture together until just combined. Carefully pour into prepared dish. Place dish on a baking tray.
Step 4Bake for 55 minutes or until pie is golden brown and still has a slight wobble in the centre. Remove from baking tray and set aside in dish to cool (see notes). Drizzle over extra Baileys to serve.
This pie can be served warm or at room temperature.