Kahlua & Baileys Chocolate Cream Pie |
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Prep Time: 0 Minutes Cook Time: 240 Minutes |
Ready In: 240 Minutes Servings: 10 |
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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'. Ingredients:
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 |
Directions:
1. Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
2. With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
3. Beat in liqueur by the 1/4 cup.
4. In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
5. On low, blend the two mixtures together completely.
6. Pour into a pie crust and decorate or garnish with the toasted almonds.
7. Refrigerate until set, about 4 hours; this pie improves with age.
8. You can make this far more chocolatey if you double the choc. chips.
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