Kahlua Baileys Chocolate Cream Pie Food

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 CREAM PIE

Steps:

• Whisk together the sugar, cornstarch, dutch process cocoa powder, and salt in a 2 to 3 quart, heavy-bottomed saucepan until evenly coloured. In a separate measuring cup or bowl, whisk together the egg yolks and whole milk until evenly yellow. Slowly whisk that into the sugar mixture, drizzling in the milk mixture while whisking constantly. Place over medium heat and whisk constantly until it is thickened and bubbly, about 6 to 8 minutes. Immediately drop the heat to low and let it bubble for 1 more minute. Remove from the heat and whisk in the chocolate until it is fully melted. Pour through a fine mesh sieve into a heat proof bowl. Whisk in the Kahlua and vanilla until smooth. Pour the pudding into the fully cooked pie crust, lay plastic wrap directly on the surface, and cool for at least 5 hours, or until it is thoroughly chilled and set.
• Sprinkle the gelatin over the water in a small saucepan. Let stand for 10 minutes. Place the saucepan over medium heat and whisk until the gelatin is dissolved. Set aside to cool to room temperature while you begin whipping the cream. Do not let this stand long enough to solidify.
• Add the whipping cream and sugar to the bowl of a stand mixer, or into a bowl using a hand mixer. Whip on high until the cream starts to thicken. Pour in the cooled gelatin liquid and continue whipping until you reach stiff peaks. Remove the plastic wrap from the surface of the pie and spread the whipped cream to within 1/4- to 1/2-inch of the edges so some chocolate still peeks through. Grate some bittersweet or dark chocolate over the top. Can be served immediately, but the stabilized whipped cream should hold up for up to 3 days in the refrigerator.

CHOCOLATE CREAM PIE

Steps:

• Grease an 8 or 9 inch pie pan and preheat oven to 325°F (163°C).
• Combine the Oreo crumbs and melted butter in a medium bowl and mix until combined.
• Press the crumb mixture evenly into the bottom and up the sides of the pie pan, then bake for 8-10 minutes. Set aside to cool.
• To make the filling, add the cream cheese and sugar to a large mixer bowl and beat until well combined and smooth.
• Add the Baileys and vanilla extract and beat until well combined and smooth.
• Add the melted chocolate chips and cocoa powder and beat until well combined and smooth. Set mixture aside.
• In another large mixer bowl, add the heavy whipping cream and powdered sugar and whip on high speed until stiff peaks form.
• Add about half of the whipped cream to the Baileys mixture and gently fold together until combined.
• Add the remaining whipped cream and gently fold together until well combined.
• Spread about half of the filling evenly into the pie crust, then add the chopped Oreos in an even layer.
• Spread the remaining filling evenly over the chopped Oreos and refrigerate the pie until firm, 3-4 hours.
• To make the Baileys whipped cream, add the heavy whipping cream, powdered sugar and Baileys to a large mixer bowl and whip on high speed until stiff peaks form.
• Pipe the whipped cream around the outer edge of the pie, then finish off the pie with additional chopped Oreos and mini chocolate chips.
• Refrigerate the pie until ready to serve. Pie is best if eaten within 3-4 days.

IRISH COFFEE WITH BAILEY'S AND KAHLUA

Steps:

• Pour Baileys and Kahlua into Irish coffee glass.
• Fill glass with hot coffee.
• Top with whipped cream and serve.

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

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.