Kahlua Pudding Pie
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Kahlua Pudding Pie
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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!
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Ingredients
For the crust:
- 14 graham crackers whole
- 1 tablespoon light brown sugar
- 1 unsalted butter stick (8 tablespoons, 4 ounces), melted
For the pudding:
- 1 tablespoon gelatin unflavored
- 1/3 cup water boiling
- 2/3 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/4 cup cornstarch
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 3 cups milk lowfat
- 4 ounces bittersweet chocolate chopped
- 1/4 cup Kahlúa
- 1 teaspoon vanilla extract
For the whipped cream:
- 3/4 cup heavy cream cold
- 2 tablespoons powdered sugar
- 1 tablespoon Kahlúa
- unsweetened cocoa powder for garnish
Instructions
For the crust:
- Preheat the oven to 325°F.
- 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.
For the pudding:
- In a small bowl combine the gelatin and the boiling water, stirring until dissolved. Set aside.
- 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.
- 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.
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.
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