Kahlua Cream Meringue Recipes

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KAHLUA & BAILEYS CHOCOLATE CREAM PIE



Kahlua & Baileys Chocolate Cream Pie image

I lost my old recipe for Kahluah Pie and there were none like it on this site, so I improvised. It is silky, rich and I love the consistency: not too firm, soft and smooth but holds it's shape. And my crust stayed crisp! The toasted almonds are the perfect complement in flavor and crunch. A sliver is a serving - it is SO rich - and it can be made with any liqueur you like, Baileys and 'Hot Damn' (cinnamon) would be good, like the drink 'Oatmeal Cookie'.

Provided by Weewah

Categories     Pie

Time 4h

Yield 1 Pie, 8-10 serving(s)

Number Of Ingredients 10

1 baked pie crust, I prefer a traditional pastry crust
8 ounces cream cheese, softened
1 cup semi-sweet chocolate chips
1 1/2 cups heavy cream
1/2 cup Kahlua
1/4 cup Baileys Irish Cream or 1/4 cup just more Kahlua
3 tablespoons vanilla instant pudding mix (to help pie set)
1/2 teaspoon salt
1/4 cup sliced almonds, toasted
1/4 cup icing sugar, added to the cream cheese is optional if you prefer a sweeter 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.

Nutrition Facts : Calories 578.9, Fat 42.7, SaturatedFat 22.2, Cholesterol 96.9, Sodium 381.3, Carbohydrate 40.2, Fiber 2.4, Sugar 25.8, Protein 5.7

GOOD MERINGUE



Good Meringue image

Egg whites beaten with cream of tartar, then sugar until those famous stiff peaks form...golly, that's good meringue! A nice, basic recipe.

Provided by sal

Categories     Desserts     Frostings and Icings

Time 15m

Yield 8

Number Of Ingredients 3

3 egg whites
¼ teaspoon cream of tartar
¾ cup white sugar

Steps:

  • In large bowl, beat egg whites and cream of tartar with electric mixer until foamy. Gradually add sugar, beating until mixture forms stiff peaks.

Nutrition Facts : Calories 78.8 calories, Carbohydrate 18.9 g, Protein 1.4 g, Sodium 20.8 mg, Sugar 18.8 g

KAHLUA® HOMEMADE



Kahlua® Homemade image

This recipe I love to make around Thanksgiving to drink or give as presents at Christmastime. The longer you wait the better it is, try and wait 4 weeks. I got this recipe from one of my own concoctions from trying several different recipes.

Provided by littleimages

Categories     Drinks Recipes     Liqueur Recipes

Time P19DT20h12m

Yield 30

Number Of Ingredients 7

4 cups water
1 cup instant coffee crystals (such as Folgers® Classic Roast)
2 cups light brown sugar
2 cups lightly packed dark brown sugar
1 (750 milliliter) bottle 190 proof grain alcohol (such as Everclear®)
2 teaspoons vanilla extract
1 vanilla bean, split lengthwise and halved

Steps:

  • Combine water and instant coffee in a pot; bring to a boil. Stir light brown sugar and dark brown sugar into coffee, reduce heat, and simmer, stirring every 15 minutes, for 3 hours. Remove from heat and cool completely.
  • Pour coffee mixture into a clean, large glass jar. Add grain alcohol, vanilla extract, and vanilla bean; cover with a tight-fitting lid. Let sit in a dark place, shaking occasionally, for 1 month. Divide into bottles, leaving a piece of vanilla bean in each.

Nutrition Facts : Calories 186.7 calories, Carbohydrate 29.8 g, Protein 0.2 g, Sodium 9.9 mg, Sugar 29 g

KAHLUA CREAM MERINGUE



KAHLUA CREAM MERINGUE image

Categories     Chocolate     Dessert     Bake

Yield 8 Servings

Number Of Ingredients 12

Meringue:
4 egg whites
1/2 tsp. cream of tartar
1 c. sugar
1 tsp. vanilla
Cream Filling:
1 tsp instant coffee
¼ c. Kahlua
2 c. whipping cream (1 pint)
5 oz. dark chocolate
1 pint raspberries
Cocoa (sift on top during final prep)

Steps:

  • Meringue: In electric mixer bowl combine egg whites and cream of tartar. Beat at highest speed just until frothy (there should be no bottom layer of free-flowing viscous white). Continue beating and add sugar, 1 tablespoon at a time, sprinkling gradually over the whites. When all sugar is incorporated, add vanilla and beat for 1 or 2 more minutes. When beater is lifted out, whites should hold very stiff, sharp, unbending peaks. Place parchment paper on each of two baking sheets. I made individual meringues about the size of a coffee cup. You can trace a cup on the paper to serve as a guide. But, I didn't worry too much about the individual meringues being uniform. Spread the meringue on the sheet using a rubber spatula. Repeat on the second parchment/pan. Bake in a 250 oven for 1 1/2 hours (color should be pure white to faint amber). Helps to rotate pans halfway thru baking. Turn off oven after baking and allow meringues to cool in oven, at least one hour. Flex pans while still warm to pop meringues free. Cream Filling: In a cup, blend 1 tsp. instant coffe and 1/4 c. Kahlua. In electric mixer bowl, whip 1 pint (2 c.) heavy whipping cream until stiff, then fold in Kahlua mixture and about 5 oz. dark chocolate, coarsely chopped. (I used Baker's or ). Refrigerate until you're ready to assemble. Assemble: Place individual meringues on a flat serving dish. Top with generous amount of cream filling. Put 4-6 raspberries on top of the cream. Sift cocoa over top. Cover and refrigerate for up to 8 hours before serving.

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