Kahlua White Russian Pie Food

KAHLUA WHITE RUSSIAN PIE

Steps:

• 1. Kahlua Browned Butter Crust: In a saucepan, heat butter until lightly browned. Remove from heat. Add kahlua. Stir in cookie crumbs and sugar; blend well. Reserve 1/2 cup of mixture for pie's center. Press remaining crumbs firmly over bottom and sides of buttered 9-inch pie pan; chill.
• 2. Filling: Soften gelatine in cold water; let stand 5 minutes. Dissolve over hot water. Beat egg yolks with 4 Tablespoons sugar until thick and lemon-colored. Gradually beat in kahlua and vodka. Cool, stirring occasionally, until mixture thickens slightly. Beat egg whites until frothy; then, one at a time, beat in 3 Tablespoons sugar until stiff peaks form. Fold into kahlua-gelatine mixture. Whip cream until stiff peaks form; fold in. Chill mixture a few minutes,until it mounds on a spoon. Turn 1/2 into chilled crust. Sprinkle with reserved crust mixture. Top with remaining filling; shill several hours or overnight. Before serving, swirl Kahlua Cream topping over pie. Garnish with white and chocolate curls of chocolate and white chips.
• 3. Kahlua Cream Topping: Whip cream with kahlua until stiff peaks form. Spread on pie. Garnish. See Kahlua Black Russian Pie too!

WHITE RUSSIAN PIE

Steps:

• Combine the sugar and egg yolks in the top of a double boiler over barely simmering water.
• Heat the mixture, whisking constantly, until thick enough to coat the back of a spoon, about 7-8 minutes.
• Remove pan from heat; whisk in bourbon; remove insert from the double boiler and set the custard aside to cool.
• When the custard has cooled, pour the coffee into a small bowl; sprinkle the gelatin over the coffee; set aside for 5 minutes.
• Transfer the coffee mixture to a small saucepan and gently heat, whisking until the gelatin has dissolved, about 1-2 minutes.
• Remove from the heat and gradually whisk into the custard mixture.
• Scrape the custard into a large bowl and refrigerate, whisking every few minutes.
• As soon as you refrigerate the custard, using a chilled bowl and chilled beaters, beat the cream using an electric mixer, until soft peaks form.
• Add in the Kahlua and vanilla and beat briefly.
• Add in the powdered sugar and beat briefly again, until stiff but not grainy.
• As soon as the refrigerated custard shows signs of thickening, remove it from the refrigerator and whisk in about 1/2 cup of the whipped cream until smooth.
• Add the remaining whipped cream in 2 parts, gently folding the mixtures together until evenly combined.
• Transfer the filling into the chilled pie shell, smoothing the top.
• Cover with loosely tented foil and refrigerate for at least 4 hours or overnight.
• Garnish with chocolate-covered coffee beans before serving.

KAREN'S WHITE RUSSIAN MOUSSE PIE

Steps:

• For crust: Combine first 3 ingredients in 9-inch springform pan; press into bottom and up sides. Refrigerate until firm.
• For filling: Sprinkle gelatin over water in small bowl. Set in pan of simmering water and stir until dissolved. Whisk yolks and 4 tablespoons sugar in large bowl until thickened and light. Gradually whisk in dissolved gelatin. Blend in 1/2 cup plus 1 tablespoon Kahlua and vodka. Set in larger bowl filled with ice and stir until mixture thickens, about 5 minutes.
• Beat egg whites to soft peaks. Gradually add remaining 3 tablespoons sugar and beat until stiff and shiny. Fold into gelatin mixture. Beat 1/2 cup cream to stiff peaks. Fold into gelatin mixture. Turn filling into crust. Refrigerate pie at least 3 hours or overnight.
• For topping: Beat 1 cup whipping cream to soft peaks. Add 3 tablespoons Kahlua and 2 tablespoons sugar and beat to stiff peaks. Swirl topping over pie. Garnish with chocolate curls, if desired. Serve chilled.

KAHLUA BLACK RUSSIAN PIE

Steps:

• 1. To make crust, combine cookie crumbs and butter. Press firmly over bottom and sides of a 9-inch pie pan. Freeze until firm. Melt marshmallows with milk and salt over hot water. Cool until mixture mounds on a spoon. Stir in Kahlua. Whip cream if using until stiff peaks form; fold into mixture. Chill until mixture ripples when lightly stirred (about 35 minutes). Turn into chilled cookie crust. Refreeze until firm. Garnish with chips or chocolate curls.Or spread with chocolate Cool whip swirl in center and chocolate curls around edge.
• 2. Check out the White Russian Pie with Browned butter crust,too!