November 15, 2006 in Food

Kahlua Cream Pie is ‘ohh, so good’

By The Spokesman-Review
 

Reader Ruth Carlon recently wrote requesting a Kahlua Cream Pie recipe that appeared in The Spokesman-Review more than 11 years ago. She remembered that it ran in the paper just before Thanksgiving.

Unfortunately, because our electronic archive of stories only goes back to 1995, recipes that ran in our pages before that can be very difficult to find. Without the specific date that the recipe appeared, it can be a bit like looking for a needle in a haystack.

Luckily, Carlon shared the recipe with her niece over the years and she dug it out for her. And they shared the recipe with us.

Carlon says this rich pie is “Ohh, so good.”

Kahlua Cream Pie

1 (9-inch) baked pie shell

1/3 cup sifted then measured cornstarch

2 cups half and half cream

3/4 cup sugar

2 eggs (1/2 cup), slightly beaten

1/4 cup butter

3 tablespoons Kahlua liqueur

2 ounces semisweet chocolate, melted

For the topping:

1 cup heavy cream

2 tablespoons powdered sugar

1 tablespoon Kahlua liqueur

Shaved milk chocolate or curls

Prepare pie crust and bake: option, use 1 tablespoon Kahlua liqueur in place of 1 tablespoon water in the crust recipe.

Dissolve the cornstarch in 1/2 cup of the cream. 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 (180 degrees).

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 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 shaved or curled chocolate.

Serve small pieces of this rich pie.

Yield: 1 (9-inch) pie

Approximate nutrition per serving, based on 10: 424 calories, 27 grams fat (14 grams saturated, 58 percent fat calories), 4.8 grams protein, 37 grams carbohydrate, 111 milligrams cholesterol, less than 1 gram dietary fiber, 191 milligrams sodium.


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