KAHLUA WHITE RUSSIAN PIE

Kahlua White Russian Pie image

Provided by Pat Duran

Categories Pies

Time 40m

Number Of Ingredients 16

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KAHLUA BROWNED BUTTER CRUST:
1/2 c butter
1 Tbsp kahlua
2 1/2 c crushed packaged shortbread cookies
2 Tbsp granulated sugar
FILLING:
1 pkg knox unflavored gelatine
1/4 c cold water
3 large eggs, separated
7 Tbsp granulated sugar
1/4 c kahlua
3 Tbsp vodka
1/2 c whipping cream or 1 1/2 cups thawed cool whip
TOPPING:
1 c whipping cream or 8 oz. thawed cool whip
2 Tbsp kahlua

Steps:

1. Kahlua Browned Butter Crust: In a saucepan, heat butter until lightly browned. Remove from heat. Add kahlua. Stir in cookie crumbs and sugar; blend well. Reserve 1/2 cup of mixture for pie's center. Press remaining crumbs firmly over bottom and sides of buttered 9-inch pie pan; chill.
2. Filling: Soften gelatine in cold water; let stand 5 minutes. Dissolve over hot water. Beat egg yolks with 4 Tablespoons sugar until thick and lemon-colored. Gradually beat in kahlua and vodka. Cool, stirring occasionally, until mixture thickens slightly. Beat egg whites until frothy; then, one at a time, beat in 3 Tablespoons sugar until stiff peaks form. Fold into kahlua-gelatine mixture. Whip cream until stiff peaks form; fold in. Chill mixture a few minutes,until it mounds on a spoon. Turn 1/2 into chilled crust. Sprinkle with reserved crust mixture. Top with remaining filling; shill several hours or overnight. Before serving, swirl Kahlua Cream topping over pie. Garnish with white and chocolate curls of chocolate and white chips.
3. Kahlua Cream Topping: Whip cream with kahlua until stiff peaks form. Spread on pie. Garnish. See Kahlua Black Russian Pie too!