This post is sponsored by Baileys

Straight from farm to my kitchen. Last week I was in the countryside, south of Dublin, in Ireland, visiting one of the farms that produces cream for Baileys. I was there to learn all about how the famous Irish cream liquor is made. We met farmer Joe and his Baileys ladies, his name for his beautiful herd of cows. We wandered the farm, made milkshakes, had dinner in the barn and even milked some cows. I came back full of so many ideas but this pie was the first idea that sprung to mind and a recipe that I had to make immediately. Ireland, true to its stereotype was absolutely beautiful but it also rained everyday really putting me in the mood for autumn and all the autumnal desserts. As I was there with a group of Americans pumpkin pie seemed appropriate but I wanted to blend it with one of my favourite recipes and one that I thought would be great with the addition of Baileys, a custard tart. 

Whilst this recipe looks fancy, what with its layering, and the recipe is a tad long, I promise you its actually easier than it seems. It is basically a classic pumpkin pie with the addition of a pastry cream layer, one thats been infused with the warm caramel like flavour of Baileys. If you make one pie this season, make it this one!

Pie Dough
150g plain flour
1 tbsp caster sugar
1/2 tsp salt
125g unsalted butter, diced and chilled
4-5 tbsp water

Pumpkin Pie Layer
1/2 a 15oz/425g can pumpkin
1 large egg
1 large egg yolk
85g light brown sugar
1/4 tsp salt
1tsp ground cinnamon
1/2 tsp ground ginger
Pinch of freshly grated nutmeg
125ml double cream

Baileys Vanilla Custard
125ml whole milk
125ml double cream
125ml Baileys
1/2 vanilla pod
6 large egg yolks
75g caster sugar, plus extra for brûlée top
20g cornflour

To make the pastry place the flour, sugar and salt into a large bowl and mix together to combine. Add the butter and toss to coat in flour. Using your fingertips rub the butter into the flour until it is mainly in large flat flakes. Place the bowl into the freezer for 10 minutes for the butter to become hard. Remove from the freezer and drizzle in the water a tbsp at a time, stirring to combine. Once all has been combined the mixture should be coming together as a shaggy dough. Tip out onto the worksurface and use your hands to briefly work into a uniform dough. Press the dough into a rectangle and if the butter is feeling warm, wrap in clingfilm and refrigerate for 15 minutes. 

On a lightly floured worksurface roll out the dough into a rectangle, roughly 15cm x 25cm (exact size isn’t important) and roll up into a sausage. Press into a flat disc and refrigerate for at least an hour before using. 

Preheat the oven to 200ºC

Remove the dough from the fridge and on a lightly floured work surface roll out until just a little bigger than your pie plate, I prefer a deep 9-inch metal pie plate. Roll the pastry up onto your rolling pin then carefully unroll it, draping it into the pie plate. Gently lift and press the pastry to make sure it is sitting flush in the corners of the pie plate. Trim the excess so about 1-2cm is hanging over the side of the pie plate. Roll up the overhang of the bottom crust so that sits, like a thick rope, on the rim of the pie plate and locks in the strips. 

Using your favourite method crimp the rope of pastry. Line the pie with a crumpled piece of parchment paper and fill with baking beans or rice. Brush the crimped pie crust with egg wash and liberally sprinkle with demerara sugar. Bake in the preheated oven for about 25 minutes before removing the parchment and rice and bake for a further 10 minutes or until the bottom of the pastry is golden. Remove and reduce the temperature of the oven to 180ºC/160ºC Fan.

For the pumpkin layer mix together all of the ingredients until smooth. Pour into the pie crust and bake for about 25 minutes or until the edge of the custard is fully set with a little wiggle in the middle. Remove from the oven and set aside whilst you make the topping.

For the Baileys custard place the milk, cream and Baileys into a large saucepan along with the beans scarped from the vanilla pod along with the vanilla pod itself. Over medium/high heat bring to a simmer. Meanwhile whisk together the egg yolks, sugar and cornflour, until smooth. When the milk mixture is at temperature pour over the egg mixture whilst whisking to prevent curdling. Pour the custard mixture back into the pan and cook, whilst whisking constantly, until the mixture has thickened. Immediately pour into the pie and spread into an even layer. Press a sheet of clingfilm on top of the custard layer and leave for an hour before transferring to the fridge for at least 4 hours before serving. 

Before serving sprinkle the baileys custard with a light dusting of caster sugar and then using a blowtorch, caramelise until dark. Leave for a couple minutes for the sugar to set before serving.

Kept in the fridge, before bruleeing the pie, this will keep for 3-4 days. Once bruleed the pie is best on the same day.