Jun 25

Bailey’s Pudding Pies with Thin Mint Crust

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I know. Another treat in a jar.

What can I say? They’re cute, portable, and single-serving. You can’t get much better than that!

I know I’m about a year late to the “jar craze,” but hey, I never did follow trends.

I never had a pair of Keds with the blue label torn off.

I never had a pair of hi-top Converse sneakers.

I refuse to wear flats without some sort of sock. Because, um, ew.

While every one in my class was wearing Guess and 5*7*9 and Wet Seal, I was still wearing my Kmart knockoffs.

Actually, the only trend I actually bought into was the pink explosion of 2003. In fact, prior to that winter, I had hated pink. And then, somehow I ended up with a pink trench coat ala Old Navy and a purse with a D on it. I still wear the coat, because pink will always be the new black.

Just like jarred desserts with a crust should be the new cupcake.

Oh, and in making this recipe I discovered I do like pudding. If it’s homemade.

Especially when it’s made with liquor.

And given a crust. Made out of Thin Mints.

Let me back up a minute, I’m getting ahead of myself, as usual.

Do y’all read Back for Seconds? She’s awesome, BTW. A few weeks ago, she approached me to do a blogger swap-style “inspired by” post. Of course I said yes, because Hayley, Sally, and Ashley were participating.

And I got to make a recipe inpsired by the fabulous Ashley, at Kitchen Meets Girl.

If you’re not reading her, you’re totally missing out.

Now, when I was perusing her dessert category, I noticed a recipe for Bailey’s Chocolate Pudding. And then I remembered I had featured it ages ago on Crazy Sweet Tuesday. Fate? Of course. I must make it!

Now, Ashley makes some pretty delectable stuff. Stuff like Coconut Caramel Pie in a Jar, Cherry Limeade Pie in a Jar, and Mint Brownie Grasshopper Pie in a Jar. See where this is going? Of course I had to give my new crack this pudding a crust and put it in a jar.

Now, I must admit. Usually I can never get enough sugar. I think I was born without the “you’re full, stop eating dessert” signal. Which is why, when I make these again (because I will) I will double the amount of crust and spread it over eight jars, instead of four. It is very rich, chocolatey pudding and one full jar was a teensy bit too much for one person. Not that it stopped me from eating two in two days.

You must make this pudding. And now that I know I actually like pudding, watch out. More’s a’comin’.

Be sure to check out the other fabulous inspiration from our blog hop!

Back for Seconds inspired by Crazy for Crust
Kitchen Meets Girl inspired by The Domestic Rebel
Sally’s Baking Addiction inspired by Back 4 Seconds
The Domestic Rebel inspired by Sally’s Baking Addiction


Bailey’s Pudding Pies with Thin Mint Crust {Great Blogger Switch-Up}


For the Crust

  • 1 sleeve (17) Thin Mint (or the Keebler equivalent), finely ground, 1 tablespoon reserved for garnish*
  • 3 tablespoons butter , melted*
  • 4-8 ½ pint jars*

For the Pudding

  • 1 egg
  • 1 ½ cups milk
  • 2/3 cups sugar
  • ¼ cup unsweetened cocoa powder
  • 3 tablespoons corn starch
  • 1 teaspoon instant coffee (a little less than 1 Via packet)
  • 2 tablespoons butter
  • 4 ounces good semi-sweet chocolate
  • ¼ cup Bailey’s Irish Cream (1 mini bottle) {Don't drink? No problem Just leave this out!}

For the Garnish

  • ½ cup heavy whipping cream
  • 2 teaspoons powdered sugar
  • Reserved 1 tablespoon of ground Thin Mints


Make the Crust

  1. Mix finely ground cookies with butter. Equally divide among jars, press to flatten, and chill until ready to use. (See note below.)

Make the Pudding

  1. Whisk egg in a small bowl and set aside.
  2. Whisk milk, cocoa, sugar, coffee, and corn starch in a medium saucepan. Heat over medium heat and cook, stirring constantly, until the mixture begins to thicken (about 5 minutes).
  3. Remove from heat and pour one ladle of the hot chocolate mixture into the egg bowl, while whisking the egg. Then pour the egg mixture back into the pan and whisk to combine. Return to heat and cook just until it begins to boil.
  4. Remove from heat and stir in chocolate and butter. Once melted, stir in the Bailey’s. Portion the pudding onto the cooled crusts. Cover the tops with plastic (press the plastic so that it is touching the top of the pudding) and chill until cooled.

Make Garnish

  1. Add cold heavy cream to a chilled bowl (I like to chill my bowl and whisk in the refrigerator for at least 10 minutes prior to making whipped cream). Add powdered sugar and beat on high speed until stiff peaks form.
  2. Portion whipped cream over cooled pudding and top with reserved crushed Thin Mints.

Recipe Notes

I made 4 jars of pudding with this recipe and each jar was just a little too much for one person. If I made this again, I would double the crust ingredients (an entire box of Thin Mints and 6 tablespoons melted butter) and make 8 jars, or 1 large pie.
(Pudding recipe from Kitchen Meets Girl)
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