KahlÚa Apple Pie Recipes

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 APPLE PIE

Steps:

• Line 9" pie pan with half the pastry.
• Preheat oven to 425 degrees.
• Peel, core and cut apples into small wedges (about 6 cups).
• In 3 quart saucepan, heat apple juice and sugar.
• Add apples and cook gently, covered, until almost tender.
• Remove with slotted spoon.
• Add Kahlua to cooking liquid.
• If the liquid measures less than 1 1/4 cups, add more apple juice.
• Over medium heat, add butter to cooking liquid.
• Blend cornstarch with lemon juice.
• Stir into cooking liquid until sauce thickens.
• Remove from heat.
• Add apples.
• Turn into pasty shell.
• Cover with top crust, seal and flute edges.
• Prick top crust or cut small decorative pattern.
• Brush top lightly with melted butter and sprinkle with sugar.
• Bake on lower rack, below oven center 25 to 30 minutes until golden brown.
• Serve warm.

KAHLUA APPLE PIE

Steps:

• Make pie crust. Measure ⅓ cup flour and blend into a paste with water. Combine remaining flour, sugar and salt. Cut in shortening. Turn in the flour paste and form into a dough. Roll out the bottom crust. Place in 9 inch pie plate. Spread with melted butter. Sprinkle with sugar and pecans. Combine apples, Kahlua, brown sugar and flour. Turn into pie shell. Dot with butter. Roll out remaining crust. Cut into strips. Arrange in lattice over apples. Brush with melted butter and sprinkle with sugar. Bake at 425 degrees F for 10 minutes. Lower heat to 350℉ (180℃). Continue to bake for 40 to 45 minutes or until golden and tender. Cool slightly. Serve warm for best flavor.

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® PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
• Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth.
• Pour pumpkin and eggs into brown sugar mixture; beat until well incorporated. Pour pumpkin mixture into pie crust.
• Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.

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.