NO-BAKE KAHLUA CREAM PIE
This homemade No-Bake Kahlua Cream Pie is a chocolatey Kahlua-spiked pudding with a thick Oreo crust.
Provided by Julianne Dell
Categories Dessert
Time 5h30m
Number Of Ingredients 17
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.
KAHLUA CREAM PIE
Time P1DT20m
Number Of Ingredients 10
Steps:
- Place the biscuits and ground cinnamon into a food processor and blitz into a very fine crumb.
- Melt the butter and mix well into the biscuits.
- Press the biscuits into the base and sides of a 19cm loose bottomed cake tin with your fingers, pressing firmly and ensuring there are no holes. Refrigerate while you prepare the filling.
- Put the marshmallows and milk into a large bowl and place the bowl over a pot of simmering water. Make sure the bowl doesn't touch the water. Stir over a low heat until the marshmallows have melted and the mixture is smooth. This will take about 10 minutes - for a long time you think the marshmallows aren't going to melt then all of a sudden you have a bowl filled with sticky, sweet liquid.
- Stir in the coffee liqueur and brandy and set aside to cool.
- Place the water into a bowl large enough to fit over the saucepan you used to melt the marshmallows. Sprinkle the gelatine on to the water and leave it swell for around 5 minutes. Place the bowl over the hot water and stir until the gelatine has melted.
- Mix the gelatine liquid through the marshmallow.
- Whip the cream until soft peaks form, then gently fold this through the marshmallow mixture.
- Pour the mixture into the prepared crust and refrigerate for 24 hours before serving.
Nutrition Facts : Serves 6-8 slices (adsbygoogle = window.adsbygoogle || []).push({ google_ad_client
KAHLUA PIE
I am not sure if it is to be served frozen or not. I copied the recipe and this is all it said. Sounds good to me frozen or thawed!
Provided by Oolala
Categories Pie
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 492, Fat 30.6, SaturatedFat 15.8, Cholesterol 175.9, Sodium 177.1, Carbohydrate 47.8, Fiber 0.4, Sugar 38.9, Protein 3.5
KAHLUA & BAILEYS CHOCOLATE CREAM PIE
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
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
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