RecipeStripper

Clean recipe · handletheheat.com

Kahlua Pudding Pie

Kahlua Pudding Pie features a buttery graham cracker crust, a homemade chocolate Kahlua pudding filling, and is topped with Kahlua whipped cream. It’s the perfect pie for summer entertaining!

Original recipe: handletheheat.com

Yield:
8 servings
Prep:
15 min
Cook:
22 min
Total:
280 min
Open cooking tools

Adjust servings, check off ingredients, and save a copy in the recipe reader.

Kahlua Pudding Pie

Ingredients

  1. 14 whole graham crackers
  2. 1 tablespoon light brown sugar
  3. 1 stick (8 tablespoons, 4 ounces) unsalted butter, melted
  4. 1 tablespoon unflavored gelatin
  5. 1/3 cup boiling water
  6. 2/3 cup sugar
  7. 1/3 cup unsweetened cocoa
  8. 1 teaspoon instant espresso powder
  9. 1/4 cup cornstarch
  10. 1/4 teaspoon ground cinnamon
  11. 1/8 teaspoon fine sea salt
  12. 3 cups lowfat milk
  13. 4 ounces bittersweet chocolate, chopped
  14. 1/4 cup Kahlúa
  15. 1 teaspoon vanilla extract
  16. 3/4 cup cold heavy cream
  17. 2 tablespoons powdered sugar
  18. 1 tablespoon Kahlúa
  19. Unsweetened cocoa powder, for garnish

Instructions

  1. For the crust:

    Preheat the oven to 325°F.
  2. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

  3. For the pudding:

    In a small bowl combine the gelatin and the boiling water, stirring until dissolved. Set aside.
  4. In a medium saucepan whisk together the sugar, cocoa, espresso powder, cornstarch, cinnamon, and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 10 minutes.
  5. Remove from heat and stir in the chocolate and Kahlúa. Stir in the vanilla and reserved gelatin. Pour into the piecrust and press plastic wrap against the surface. Refrigerate until very well chilled, at least 4 hours but preferably overnight.

  6. For the whipped cream:

    Place the ingredients in a large mixing bowl and beat with an electric mixer on high speed until soft peaks form. Dollop or pipe onto pie and sift cocoa powder over pie for garnish. Slice and serve.