Kahlúa is a well-known Mexican coffee-flavored liqueur. It is sweet and dense with a distinct taste of coffee, from which it is made.
Chocolate, Cream, Cinnamon
Cabannes and Ryman
This chocolate pie uses Kahlúa for its deep rich coffee flavor, along with chocolate and cinnamon wrapping up into a decadent, creamy dark chocolate pie filling. It is made even more delicious by being smoothed out over a chocolaty pecan crust, then covering it all with whipped cream that’s loaded with even more Kahlúa.
Another great thing about this chocolate pie is that it may be made 1 day in advance and kept covered and chilled. What could be easier and more delicious? This pie could make a chocoholic out of about anyone, it’s heavenly!
Chocolate Kahlúa Cream Pie
1 cup chocolate wafer crumbs
¼ cup pecans, ground fine
½ stick butter, melted and cooled
2/3 cup plus 2 tablespoons sugar
¼ teaspoon cinnamon
2 tablespoons cornstarch
4 large egg yolks
2 cups milk, scalded
3 tablespoons Kahlúa
2 ounces unsweetened dark chocolate, chopped
For the topping:
2/3 cup well-chilled heavy cream
1 tablespoon sugar
1 tablespoon Kahlúa
Preheat oven to 350 degrees.
In a bowl, combine well the wafer crumbs, pecans, butter, 2 tablespoons of sugar and the cinnamon.
Pat mixture into 9” glass pie plate and bake for 10-12 minutes until set.
In a bowl, whisk together the remaining 2/3 cup sugar, cornstarch and egg yolks and whisk in the milk, scalded.
In a heavy saucepan, bring the custard to a boil over moderate heat, whisking and simmer it, whisking for 2 minutes.
Whisk in the Kahlúa and chocolate until the mixture is smooth.
Pour into pie shell, smoothing the top.
Chill the pie with its surface covered with plastic wrap for at least 6 hours.
Make the topping:
In a chilled bowl with chilled beaters beat the cream until it holds soft peaks, beat in the sugar and Kahlúa and beat topping until it holds stiff peaks.
Spread the topping over the pie.
This pie will delight all you chocolate lovers!