Chocolate Kahlua Pie Food

CHOCOLATE KAHLUA PIE

Steps:

• Whip butter, then add chocolate and sugar.
• Slowly add Kahlua, then beaten eggs until mixed well.
• Pour mixture into prepared crust.
• Refrigerate for two hours or until set.
• Garnish with whipped cream.

CITY CHOCOLATE CON KALUHA

Steps:

• Line a 12 1/2 x 4 1/2inch sharp-edged loaf pan with enough foil to hang over the sides about 3 inches. Chop the chocolate into small pieces and melt with the butter in the top of a double boiler or in a bowl over simmering water. Remove from the heat and stir in the Kahlua. Whisk in the egg yolks until well combined.
• Whisk the egg whites until soft peaks form. Gently fold the whites into the chocolate mixture in two stages.
• Pour into the prepared pan, tap on the counter to remove air, smooth top, and cover with plastic wrap touching the top surface. Chill 6 hours or overnight.
• To serve, remove the plastic wrap and invert onto a serving platter. The chocolate should release easily. Remove the foil.
• Coat dessert plates with Espresso Creme Anglaise. Top each with a slice of chocolate. (This slices most easily with a long, thin knife that has been dipped into hot water.)
• In a large bowl, whisk together the egg yolks and sugar.
• Line a sieve with a paper coffee filter.
• Combine the milk and coffee in a medium saucepan and bring to a boil. Pour the hot milk and coffee through the sieve and into the egg mixture, whisking constantly. Return to the saucepan.
• Cook over a medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from the heat. Stir in the vanilla and chill.

CHOCOLATE KAHLUA PIE

Steps:

• Pour cold milk into a medium bowl.
• Add pudding mix and coffee powder.
• Beat with a wire whisk for 2 minutes.
• Gently stir in 1-1/2 cups of the whipped topping and Kahlua liqueur or cold, brewed coffee.
• Spoon into crust.
• Freeze 2 hours or until firm.
• Place pie in refrigerator at least 30 minutes before serving to soften.
• Top with remaining whipped topping.
• Store leftover pie in refrigerator.

KAHLUA CHOCOLATE PECAN PIE

Steps:

• Combine sugar and flour in a large mixing bowl. Add eggs and mix thoroughly.
• Melt butter and add to flour mixture until butter is completely absorbed.
• Add the Kahlua, chocolate chips, and pecans and mix well.
• Pour pecan mixture into the pie shell. Bake at 300 degrees for 45 minutes.

CHOCOLATE KAHLUA PECAN PIE

Steps:

• Preheat oven to 375. Place unbaked pie shell in a 9-inch round pie pan.
• Place pecans in the bottom of the unbaked pie shell.
• In a bowl, beat the eggs and melted butter.
• Add the corn syrup, Kahlua, sugar, and chocolate chips.
• Pour the mixture over the pecans in the pie shell.
• Place the pie pan on a heavy cookie sheet and bake for 15 minutes. Lower the temperature to 350 and bake another 25 minutes.

PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS

Steps:

• Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
• Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.

MOCHA JAVA PIE WITH KAHLUA CREAM

Steps:

• Dissolve coffee granules in hot water. In a large bowl, beat cream cheese and confectioners' sugar until fluffy. Add vanilla and coffee mixture. Fold in whipped topping. Spoon into crust., In a small bowl, dissolve coffee granules in milk. In a large bowl, combine milk mixture and pudding mix. Beat on high speed until pudding is thick. Fold in whipped topping. Spread carefully over cream cheese layer., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and Kahlua; beat until soft peaks form. Spread over pudding layer. Top with chocolate curls if desired. Refrigerate for 2 hours or until set.

CHOCOLATE CHIP KAHLUA® PECAN PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell.
• Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips.
• Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.

KAHLUA PIE

Steps:

• Press the ready made pie crust into a 9" spring form pan.
• Whip the cream until very stiff.
• Whip the egg yolks with the sugar and add the Kahlua.
• Fold all together and put in the pie shell.
• Sprinkle with instant coffee on top for decoration.
• Freeze 4-5 hours.

CHOCOLATE KAHLUA PIE WITH PECANS

Steps:

• Preheat oven to 375°F.
• Beat sugar and butter in medium bowl until smooth; beat in flour.
• Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans.
• Sprinkle chocolate chips over bottom of crust.
• Pour filling into crust.
• Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes.
• Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.).
• Beat cream in medium bowl until peaks form.
• Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.

CHOCOLATE KAHLUA® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.