Chocolate Kahlua Pie Recipe 455

CHOCOLATE KAHLUA PIE

Steps:

• Pour cold milk into a medium bowl.
• Add pudding mix and coffee powder.
• Beat with a wire whisk for 2 minutes.
• Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee.
• Spoon into crust.
• Freeze 2 hours or until firm.
• Place pie in refrigerator at least 30 minutes before serving to soften.
• Top with remaining whipped topping.
• Store leftover pie in refrigerator.

MOCHA JAVA PIE WITH KAHLUA CREAM

Steps:

• Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.

NO-BAKE KAHLUA CREAM PIE

Steps:

• Prepare all the ingredients prior to starting. Place the egg yolks in a separate bowl and set side.
• In a medium saucepan, add the flour, sugar, espresso powder and salt and whisk to combine.
• Next, add the milk, Kahlua, and vanilla extract to the saucepan.
• Heat the mixture over medium-low heat, whisking constantly.
• Once the mixture is warm (but not boiling) pour about ¼ cup of it into the bowl with the egg yolks and whisk vigorously to temper the yolks.
• Immediately pour the egg yolk mixture back into the saucepan and continue whisking over medium-low heat to prevent the eggs from cooking.
• Whisk the pudding until it starts to thicken, then add the chocolate chips and continue whisking until the pudding starts to bubble and become thicker.
• Strain the pudding through a fine sieve once or twice, rinsing the sieve in between.
• Pour the pudding into a medium bowl and cover with clear plastic wrap (placing directly on the surface of the pudding), then poke a few holes in the plastic wrap with a toothpick.
• Allow the pudding to cool on the counter for at least 1 hour before refrigerating. Refrigerate 2-3 hours until the pudding has cooled and is firm.
• Once cooled, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Slowly fold the prepared whipped cream into the cooled pudding until it's completely mixed. Set aside and prepare the crust.
• Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
• Grind the cookies into a fine crumb using a food processor or blender.
• In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated. Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Pour the filling in the prepared crust, spreading evenly and refrigerate for at least 3-4 hours to allow the filling to reset.
• Prepare another batch of whipped cream by placing your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
• Pipe the borders of the pie with whipped cream using a large open star tip. Garnish with hot fudge sauce and mini chocolate chips. This pie must stay refrigerated.

CHOCOLATE CHIP KAHLUA® PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
• Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
• Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.

KAHLUA CHOCOLATE CREAM PIE

Steps:

• Whisk together the sugar, cornstarch, dutch process cocoa powder, and salt in a 2 to 3 quart, heavy-bottomed saucepan until evenly coloured. In a separate measuring cup or bowl, whisk together the egg yolks and whole milk until evenly yellow. Slowly whisk that into the sugar mixture, drizzling in the milk mixture while whisking constantly. Place over medium heat and whisk constantly until it is thickened and bubbly, about 6 to 8 minutes. Immediately drop the heat to low and let it bubble for 1 more minute. Remove from the heat and whisk in the chocolate until it is fully melted. Pour through a fine mesh sieve into a heat proof bowl. Whisk in the Kahlua and vanilla until smooth. Pour the pudding into the fully cooked pie crust, lay plastic wrap directly on the surface, and cool for at least 5 hours, or until it is thoroughly chilled and set.
• Sprinkle the gelatin over the water in a small saucepan. Let stand for 10 minutes. Place the saucepan over medium heat and whisk until the gelatin is dissolved. Set aside to cool to room temperature while you begin whipping the cream. Do not let this stand long enough to solidify.
• Add the whipping cream and sugar to the bowl of a stand mixer, or into a bowl using a hand mixer. Whip on high until the cream starts to thicken. Pour in the cooled gelatin liquid and continue whipping until you reach stiff peaks. Remove the plastic wrap from the surface of the pie and spread the whipped cream to within 1/4- to 1/2-inch of the edges so some chocolate still peeks through. Grate some bittersweet or dark chocolate over the top. Can be served immediately, but the stabilized whipped cream should hold up for up to 3 days in the refrigerator.

CHOCOLATE KAHLUA PIE

Steps:

• Whip butter, then add chocolate and sugar.
• Slowly add Kahlua, then beaten eggs until mixed well.
• Pour mixture into prepared crust.
• Refrigerate for two hours or until set.
• Garnish with whipped cream.

KAHLUA® CHOCOLATE CHEESECAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan.
• Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth.
• Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
• Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.
• Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.

KAHLUA BLACK RUSSIAN PIE

Steps:

• 1. To make crust, combine cookie crumbs and butter. Press firmly over bottom and sides of a 9-inch pie pan. Freeze until firm. Melt marshmallows with milk and salt over hot water. Cool until mixture mounds on a spoon. Stir in Kahlua. Whip cream if using until stiff peaks form; fold into mixture. Chill until mixture ripples when lightly stirred (about 35 minutes). Turn into chilled cookie crust. Refreeze until firm. Garnish with chips or chocolate curls.Or spread with chocolate Cool whip swirl in center and chocolate curls around edge.
• 2. Check out the White Russian Pie with Browned butter crust,too!