KAHLUA BLACK RUSSIAN PIE
This recipe is from my Kahlua Recipe Book 1986. This recipe is very good =you know the old saying "You can have your cake and eat it too" well, now "You can have your pie and drink it too!" This is a smooth and creamy freezer pie- easy so you can make ahead and have it ready when you want it...
Provided by Pat Duran
Categories Pies
Time 50m
Number Of Ingredients 8
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!
BLACK RUSSIAN PIE
This recipe is from Company's Coming for Christmas....sounds like a winner to me!! Times are a guess.
Provided by SkinnyMinnie
Categories Pie
Time 35m
Yield 1 pie
Number Of Ingredients 10
Steps:
- FOR CRUST:.
- Preheat oven to 350ºF.
- Melt butter in a saucepan.
- Stir in graham cracker crumbs, sugar and cocoa. Reserve 1/3 cup of this mixture and press the remainder in a 9-inch pie pan - bottom and sides.
- Bake for 10 min and cool.
- FOR FILLING:.
- Put marshmallows, milk and salt in a large saucepan.
- Heat, stirring often, until melted and smooth.
- Chill until it mounds and stir in Kahlua.
- Beat the whipping cream in a small bowl until stiff.
- Fold in marshmallow mixture and turn into cooled pie shell.
- Garnish with reserved crumb mixture and coffee beans.
Nutrition Facts : Calories 2891.4, Fat 166.1, SaturatedFat 98.2, Cholesterol 505.7, Sodium 1944.1, Carbohydrate 303.2, Fiber 5.1, Sugar 197.3, Protein 21.9
KAHLUA BLACK RUSSIAN PIE RECIPE
Provided by Cookie67
Number Of Ingredients 12
Steps:
- FILLING INSTRUCTIONS: Put first three ingredients into blender container; covered and process at "low" until gelatin is dissolved. Remove feeder cup; add eggs, sugar and vodka. Pour into large bowl and chill 15 minutes, until lightly thickened. Stir occasionally to keep smooth. Whip cream until soft peaks form. Fold gelatin mixture and cream together thoroughly. Pour into crumb crust and chill until set, about 1 hour. CRUST INSTRUCTIONS: Break 8 graham crackers or 10 wafers into blender container; cover and process at high speed until crumbled. Empty into 9-inch pie pan and repeat with remaining crackers. Add butter and Kahlua to crumbs, mixing well. Press into bottom and sides of pie pan. Cool at least 30 minutes before filling.
MOCHA JAVA PIE WITH KAHLUA CREAM
I'm a big coffee drinker and love the iced and frozen versions, too. This pie was my way of incorporating those flavors into a dessert. -Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 507 calories, Fat 32g fat (20g saturated fat), Cholesterol 74mg cholesterol, Sodium 436mg sodium, Carbohydrate 47g carbohydrate (35g sugars, Fiber 1g fiber), Protein 5g protein.
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