Best Kahlua N Cream Pie Recipes

NO-BAKE KAHLUA CREAM PIE

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 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 -N- CREAM PIE RECIPE - (4.6/5)

Steps:

• Preheat oven to 325 degrees. Mix sugar and cookie crumbs with melted butter. Firmly press crumble onto bottom and up the sides of 8" Springform pan. Bake crust 10 minutes. Cool completely. Freeze until cold (about 15 minutes). Spread ½ jar of caramel sauce over the bottom of the crust, freeze until firm (about 15 minutes). Spoon 1/3 of ½ gallon ice cream on top of caramel sauce. Freeze 15 minutes. Spread ½ jar of fudge topping over ice cream. Freeze 5 minutes. Spread 1/3 of ½ gallon of ice cream on top of fudge sauce. Freeze 15 minutes. Spread remaining caramel topping over ice cream. Freeze 5 minutes. Spoon 1/3 of ½ gallon ice cream on top of caramel sauce. Freeze 15 minutes. Spread remaining fudge sauce on top of ice cream and gently press score bar topping into fudge topping. Freeze 15 minutes. Poke holes in solid ice cream mixture with a toothpick and pour Kahlua on top. Freeze at least two hours. Can be made 3 days ahead of time. Take out of the freezer and soften for 15 minutes before cutting.

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.

KAHLUA & BAILEYS CHOCOLATE CREAM 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.