Kahlua Cream Pie Food

MEXICAN KAHLUA PIE

Steps:

• For crust: Mix in food processor, crushed cookies, butter, and nuts.
• Pat into a large, greased pie pan. Bake at 350 degrees for 10 minutes. Let cool.
• For filling: Whip the cream, adding vanilla and kahlua. Gently add softened ice cream to the whipped cream and the candy bars.
• Pour into shell and freeze. Remove from freezer 15 minutes before serving.
• Garnish with 1/4 cup crushed cookies, whipped cream, and chocolate shavings.

KAHLUA® PUMPKIN PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press pie crust into a 9-inch pie dish.
• Beat evaporated milk, brown sugar, coffee-flavored liqueur, corn syrup, cinnamon, salt, cloves, nutmeg, and ginger together in a bowl using a stand mixer fitted with the whisk attachment until smooth.
• Pour pumpkin and eggs into brown sugar mixture; beat until well incorporated. Pour pumpkin mixture into pie crust.
• Bake pie in the preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue baking until center begins to firm, about 30 minutes.

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 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 & BAILEYS CHOCOLATE CREAM PIE

Steps:

• Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
• With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
• Beat in liqueur by the 1/4 cup.
• In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
• On low, blend the two mixtures together completely.
• Pour into a pie crust and decorate or garnish with the toasted almonds.
• Refrigerate until set, about 4 hours; this pie improves with age.
• You can make this far more chocolatey if you double the choc. chips.

KAHLUA WHIPPED CREAM

Steps:

• In a chilled bowl, add all of the ingredients.
• Beat ingredients with a hand mixer on "high" for about 1 minute (until cream gets stiff and fluffy).
• Serve immediately or store up to one week in the refrigerator.