White Russian Pie Recipes

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WHITE RUSSIAN PIE



White Russian Pie image

A feather-light chiffon pie with a coffee flavor. This one is too fussy for me, but mom wants to try it.

Provided by ratherbeswimmin

Categories     Pie

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 11

1 (9 inch) nutty graham cracker pie crust, # 140555 (refrigerated)
2/3 cup sugar
5 large egg yolks
2 tablespoons Bourbon
1/2 cup cold strong brewed coffee
1 (1/4 ounce) envelope unflavored gelatin
1 1/2 cups cold whipping cream
2 tablespoons Kahlua
1 teaspoon vanilla extract
1/3 cup powdered sugar
chocolate-covered coffee beans

Steps:

  • Combine the sugar and egg yolks in the top of a double boiler over barely simmering water.
  • Heat the mixture, whisking constantly, until thick enough to coat the back of a spoon, about 7-8 minutes.
  • Remove pan from heat; whisk in bourbon; remove insert from the double boiler and set the custard aside to cool.
  • When the custard has cooled, pour the coffee into a small bowl; sprinkle the gelatin over the coffee; set aside for 5 minutes.
  • Transfer the coffee mixture to a small saucepan and gently heat, whisking until the gelatin has dissolved, about 1-2 minutes.
  • Remove from the heat and gradually whisk into the custard mixture.
  • Scrape the custard into a large bowl and refrigerate, whisking every few minutes.
  • As soon as you refrigerate the custard, using a chilled bowl and chilled beaters, beat the cream using an electric mixer, until soft peaks form.
  • Add in the Kahlua and vanilla and beat briefly.
  • Add in the powdered sugar and beat briefly again, until stiff but not grainy.
  • As soon as the refrigerated custard shows signs of thickening, remove it from the refrigerator and whisk in about 1/2 cup of the whipped cream until smooth.
  • Add the remaining whipped cream in 2 parts, gently folding the mixtures together until evenly combined.
  • Transfer the filling into the chilled pie shell, smoothing the top.
  • Cover with loosely tented foil and refrigerate for at least 4 hours or overnight.
  • Garnish with chocolate-covered coffee beans before serving.

Nutrition Facts : Calories 597, Fat 35.7, SaturatedFat 17.1, Cholesterol 256.3, Sodium 260.5, Carbohydrate 58.9, Fiber 0.6, Sugar 46.1, Protein 6.2

KAREN'S WHITE RUSSIAN MOUSSE PIE



Karen's White Russian Mousse Pie image

Don't remember where this came from...but it's a great special occasion dessert. Tastes just like a white russian, only not in liquid form. And it's much easier than you'd expect. Cooking time does not include chilling time.

Provided by Epi Curious

Categories     Dessert

Time 45m

Yield 10 , 8-10 serving(s)

Number Of Ingredients 16

1 1/2 cups chocolate wafer crumbs (about 30 wafers)
1/4 cup butter, melted
2 tablespoons sugar
3 ounces unflavored gelatin (1 envelope...not positive it's 3 oz., just use 1 pkg)
1/4 cup cold water
3 eggs, separated
7 tablespoons sugar
1/4 cup Kahlua, plus
1 tablespoon Kahlua
2 tablespoons vodka
1/2 cup whipping cream
1 cup whipping cream
3 tablespoons Kahlua
2 tablespoons sugar
white chocolate curls, and (optional)
dark chocolate curls (optional)

Steps:

  • For crust: Combine first 3 ingredients in 9-inch springform pan; press into bottom and up sides. Refrigerate until firm.
  • For filling: Sprinkle gelatin over water in small bowl. Set in pan of simmering water and stir until dissolved. Whisk yolks and 4 tablespoons sugar in large bowl until thickened and light. Gradually whisk in dissolved gelatin. Blend in 1/2 cup plus 1 tablespoon Kahlua and vodka. Set in larger bowl filled with ice and stir until mixture thickens, about 5 minutes.
  • Beat egg whites to soft peaks. Gradually add remaining 3 tablespoons sugar and beat until stiff and shiny. Fold into gelatin mixture. Beat 1/2 cup cream to stiff peaks. Fold into gelatin mixture. Turn filling into crust. Refrigerate pie at least 3 hours or overnight.
  • For topping: Beat 1 cup whipping cream to soft peaks. Add 3 tablespoons Kahlua and 2 tablespoons sugar and beat to stiff peaks. Swirl topping over pie. Garnish with chocolate curls, if desired. Serve chilled.

Nutrition Facts : Calories 486.6, Fat 27.2, SaturatedFat 15.4, Cholesterol 156.1, Sodium 228, Carbohydrate 39.5, Fiber 0.7, Sugar 29.3, Protein 13.7

RUSSIAN CABBAGE PIE



Russian Cabbage Pie image

This cabbage pie is very popular in Russian cuisine. Traditionally, it is made with a yeasted puff pastry but normal puff pastry will work just fine. You can bake it as one big pie, or make small triangles called pirozhki. Serve warm.

Provided by Lisa

Categories     World Cuisine Recipes     European     Eastern European     Russian

Time 1h35m

Yield 8

Number Of Ingredients 7

3 tablespoons butter, or more to taste
1 small head cabbage, finely chopped
3 hard-boiled eggs, peeled and chopped, or more to taste
3 sprigs fresh dill, finely chopped, or to taste
salt to taste
2 sheets yeasted puff pastry
1 egg, beaten

Steps:

  • Melt butter in a large skillet over medium-low heat. Add cabbage and cook until softened but not browned, about 30 minutes. Remove from heat and let cool, 10 to 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix cooled cabbage with hard-boiled eggs and dill. Season with salt.
  • Line a pie plate with 1 sheet of puff pastry. Add cabbage filling, leaving some space around the edge. Cover with the second sheet of puff pastry and pinch edges together. Glaze the top with beaten egg.
  • Bake in the preheated oven until golden brown, 40 to 45 minutes.

Nutrition Facts : Calories 430.5 calories, Carbohydrate 32.6 g, Cholesterol 114.2 mg, Fat 30 g, Fiber 3.1 g, Protein 8.7 g, SaturatedFat 9.4 g, Sodium 248.2 mg, Sugar 3.6 g

WHITE RUSSIAN CHEESECAKE



White Russian Cheesecake image

This White Russian cheesecake offers slight coffee flavor with chocolate and creamy Baileys®.

Provided by Marianne Williams

Time 7h25m

Yield 8

Number Of Ingredients 13

1 (9 ounce) package chocolate wafer cookies (such as Nabisco® Famous Chocolate Wafers)
5 tablespoons unsalted butter, melted
1 tablespoon white sugar
1 teaspoon instant espresso powder
1 teaspoon kosher salt, divided
3 (8 ounce) packages cream cheese, at room temperature
1 ⅓ cups white sugar
3 tablespoons semisweet chocolate chips, melted and cooled
⅔ cup sour cream, at room temperature
¼ cup coffee-flavored liqueur (such as Kahlua®)
¼ cup Irish cream liqueur (such as Baileys®)
3 large eggs, at room temperature
⅓ cup white chocolate curls

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line the bottom and sides of a 9-inch springform pan with 4 layers of aluminum foil; set aside.
  • Pulse chocolate wafer cookies in a food processor until finely chopped. Add butter, 1 tablespoon sugar, espresso powder, and 1/2 teaspoon salt; pulse until incorporated, about 5 times. Press cookie mixture evenly over bottom and halfway up sides of springform pan.
  • Bake in the preheated oven until fragrant and starting to turn crispy, 10 to 12 minutes. Remove from oven and set aside to cool while you prepare cheesecake filling. Decrease oven temperature to 325 degrees F (165 degrees C).
  • Combine cream cheese and remaining 1 1/3 cups sugar in the bowl of an electric stand-mixer fitted with the paddle attachment. Beat on medium-high speed until completely smooth and creamy, 1 to 2 minutes, scraping down sides as necessary. Add melted chocolate and beat until incorporated, about 30 seconds. Add sour cream and beat until combined, about 30 seconds. Add coffee liqueur, Irish cream liqueur, and remaining 1/2 teaspoon salt; beat on medium until combined, about 1 minute. Add eggs, 1 at a time, and beat on low until just incorporated. Pour cheesecake mixture into the cooled crust. Place the springform pan into a large roasting pan.
  • Place roasting pan on center rack in the oven. Carefully pour boiling water into the roasting pan to come 1 inch up the sides of the springform pan, making sure you do not get any water into the cheesecake.
  • Bake in the preheated oven until filling is set but still slightly jiggly in the center, 60 to 65 minutes. Turn oven off and prop open door. Let cheesecake cool in oven for 1 hour. Remove roasting pan with cheesecake from oven. Remove cheesecake from roasting pan and set aside to cool completely, about 45 minutes. Cover with plastic wrap and refrigerate at least 4 hours, up to overnight.
  • Run a sharp paring knife around edges of crust to loosen from pan. Remove sides of springform pan. Run knife around bottom of cheesecake to loosen. Gently shimmy, or use large spatulas, to transfer cheesecake onto a cake stand or serving plate. Top with white chocolate curls. Slice and serve cold or at room temperature.

Nutrition Facts : Calories 843.1 calories, Carbohydrate 78.5 g, Cholesterol 191.8 mg, Fat 52.4 g, Fiber 1.7 g, Protein 12.4 g, SaturatedFat 30.7 g, Sodium 717.8 mg, Sugar 60.8 g

KAHLUA WHITE RUSSIAN PIE



Kahlua White Russian Pie image

This unique pie recipe is made with a Kahlua Browned Butter Crust, and a layered creamy filling that is fluffy and a topping Kahlua whipped Cream.

Provided by Pat Duran

Categories     Pies

Time 40m

Number Of Ingredients 16

KAHLUA BROWNED BUTTER CRUST:
1/2 c butter
1 Tbsp kahlua
2 1/2 c crushed packaged shortbread cookies
2 Tbsp granulated sugar
FILLING:
1 pkg knox unflavored gelatine
1/4 c cold water
3 large eggs, separated
7 Tbsp granulated sugar
1/4 c kahlua
3 Tbsp vodka
1/2 c whipping cream or 1 1/2 cups thawed cool whip
TOPPING:
1 c whipping cream or 8 oz. thawed cool whip
2 Tbsp kahlua

Steps:

  • 1. Kahlua Browned Butter Crust: In a saucepan, heat butter until lightly browned. Remove from heat. Add kahlua. Stir in cookie crumbs and sugar; blend well. Reserve 1/2 cup of mixture for pie's center. Press remaining crumbs firmly over bottom and sides of buttered 9-inch pie pan; chill.
  • 2. Filling: Soften gelatine in cold water; let stand 5 minutes. Dissolve over hot water. Beat egg yolks with 4 Tablespoons sugar until thick and lemon-colored. Gradually beat in kahlua and vodka. Cool, stirring occasionally, until mixture thickens slightly. Beat egg whites until frothy; then, one at a time, beat in 3 Tablespoons sugar until stiff peaks form. Fold into kahlua-gelatine mixture. Whip cream until stiff peaks form; fold in. Chill mixture a few minutes,until it mounds on a spoon. Turn 1/2 into chilled crust. Sprinkle with reserved crust mixture. Top with remaining filling; shill several hours or overnight. Before serving, swirl Kahlua Cream topping over pie. Garnish with white and chocolate curls of chocolate and white chips.
  • 3. Kahlua Cream Topping: Whip cream with kahlua until stiff peaks form. Spread on pie. Garnish. See Kahlua Black Russian Pie too!

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