Mexican Kahlua Pie Food

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.

KAHLUA PECAN PIE

Steps:

• Cream butter, sugar, vanilla and flour until fluffy.
• Add eggs one at a time, beating well after each addition.
• Stir in kahlua, corn syrup, milk and pecans.
• Mix well and pour into crust.
• Bake at 400° for 10 minutes.
• Reduce heat to 325° and bake for 40 minutes more, until center is firm.

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.

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.

ORIGINAL CLASSIC KAHLUA PECAN PIE

Steps:

• Line 9 in. pie pan with your favorite pastry recipe; chill. Preheat oven to 400 degrees F. Cream together butter, sugar, vanilla and flour. Mix well, beat in eggs, one at a time. Stir in Kahlua, corn syrup, evaporated milk and pecans. Mix well, pour into pie pan. Bake for 10 minutes, then reduce heat to 325 degrees F. and bake until firm (about 40 minutes). Chill. Garnish, if desired. Serves 8 - 10.

KAHLUA PECAN PIE

Steps:

• With a whisk, lightly beat eggs and add brown sugar, butter and salt.
• Blend well.
• Add syrups and Kahlua.
• Blend.
• Add pecans and blend again.
• Pour into prepared pastry crust and bake at 350°F for about 40 minutes, or until set.
• Cool.
• Serve with whipped cream if desired.

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.

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.