The boys asked for Kahlua Cream Pie for Thanksgiving this year. I had made one awhile back but apparently lost the recipe. Luckily I found this one that ran in the Spokesman Review years and years ago (before 1995 according to the article). My sister and I made it for Thanksgiving and it was a huge hit! There wasn't a crumb left...
Here's the recipe with a few adaptations that we made.
Kahlua Cream Pie
- 1 pre-baked pie shell
- 1/3 cup sifted then measured cornstarch
- 2 cups half and half
- 3/4 cup sugar
- 2 eggs, slightly beaten
- 1/4 cup butter
- 3 tablespoons Kahlua liqueur
- 2 ounces dark chocolate chips, melted
For the topping:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon Kahlua liqueur
- Shaved dark chocolate
Prepare pie crust and bake. Bake at 475 degrees for 10 minutes.
Dissolve the cornstarch in 1/2 cup of half and half. In top of double boiler over simmering water, heat the remaining 1 1/2 cups cream. Add the cornstarch mixture, sugar and eggs. Cook, whisking constantly, until mixture is very thick and the whisk marks keep their shape. Should look like pudding.
Remove filling from the heat; blend in the butter and Kahlua; transfer about 1/3 of the filling mixture into bowl; set in refrigerator to chill. Blend melted chocolate into remaining filling; refrigerate to cool slightly.
When chocolate filling mixture is cool but not chilled, spread in bottom of baked pie shell; chill.
Carefully layer Kahlua cream filling over the chocolate layer.
Meanwhile to prepare topping, whip the heavy cream with powdered sugar and Kahlua until stiff enough to keep its shape. Spread or pipe through pastry bag to cover top of filling. Garnish with shave chocolate. Enjoy!
P.S. If you need more pie inspiration check out my "I Heart Pie" board on pinterest!