Chocolatekahluapie Recipes

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.

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.

CHOCOLATE KAHLUA PIE

Steps:

• 1. Combine crushed cookies and melted butter. Press into a 9-inch pie pan. Bake at 300 degree oven for 10 minutes.
• 2. Melt Hershey's bar and combine by FOLDING (not stirring) into Kahulua and Cool Whip. Sppn into cooled crust and freeze. Serve directly from freezer.

KAHLUA CHOCOLATE PECAN PIE

Steps:

• Combine sugar and flour in a large mixing bowl. Add eggs and mix thoroughly.
• Melt butter and add to flour mixture until butter is completely absorbed.
• Add the Kahlua, chocolate chips, and pecans and mix well.
• Pour pecan mixture into the pie shell. Bake at 300 degrees for 45 minutes.

KAHLUA PIE

Steps:

• Press the ready made pie crust into a 9" spring form pan.
• Whip the cream until very stiff.
• Whip the egg yolks with the sugar and add the Kahlua.
• Fold all together and put in the pie shell.
• Sprinkle with instant coffee on top for decoration.
• Freeze 4-5 hours.

KAHLUA & BAILEYS CHOCOLATE CREAM PIE

Steps:

• Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
• With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
• Beat in liqueur by the 1/4 cup.
• In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
• On low, blend the two mixtures together completely.
• Pour into a pie crust and decorate or garnish with the toasted almonds.
• Refrigerate until set, about 4 hours; this pie improves with age.
• You can make this far more chocolatey if you double the choc. chips.

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.

CHOCOLATE KAHLUA PIE RECIPE - (4.5/5)

Steps:

• Place the chocolate chips in a medium mixing bowl. In a medium sauce pan, pour in the milk, cream, and 1/4 cup of the sugar. Bring to a boil. In a small bowl, whisk together the cornstarch and the other 1/2 cup of the sugar. In another small bowl, whisk the egg yolks until they begin to lighten in color. Add in the cornstarch mixture and vanilla and whisk until well-combined. Once the milk mixture has boiled, pour 1/3 of it into the egg mixture, whisking constantly to temper the eggs. Whisk in another 1/3 of the milk, and then pour the egg mixture into the sauce pan with the remaining milk. Reduce the heat and whisk until the mixture thickens, and then cook for a few minutes longer before turning off the heat. Pour the mixture through a fine-mesh strainer into the bowl of chocolate. Whisk the mixture until the chocolate melts. Add the Kahlua and whisk until well-combined. Let the mixture sit for 10 minutes. Pour the filling into the crust, and then place plastic wrap directly on the surface of the chocolate. Chill at least 4 hours before serving.