CHOCOLATE CHIP KAHLUA® PECAN PIE
Kahlua®, pecan, and chocolate pie; that is the perfect autumn desert. The chocolate chips don't make it too sweet and add just the right texture to a pecan pie. The Kahlua® tastes better if you let the pie sit for a day or two. This is not just your typical pecan pie. You can substitute Kahlua®-flavored coffee syrup for the Kahlua® liqueur, if desired. Serve warm or at room temperature.
Provided by Drew Sundin
Categories Desserts Pies Pecan Pie Recipes
Time 1h25m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 658.5 calories, Carbohydrate 89 g, Cholesterol 85 mg, Fat 31.3 g, Fiber 3.6 g, Protein 6.1 g, SaturatedFat 10.7 g, Sodium 257.7 mg, Sugar 52.7 g
CHOCOLATE KAHLUA PIE
Chocolate and Kahlua is my favorite combination of flavors! I love this pie. You can use either a regular graham cracker crust or chocolate crust...I like chocolate! (Cook time is chill time.)
Provided by mydesigirl
Categories Pie
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 771.9, Fat 54, SaturatedFat 32.9, Cholesterol 234, Sodium 299.7, Carbohydrate 57.8, Fiber 0.6, Sugar 55.2, Protein 6.9
CITY CHOCOLATE CON KALUHA
Steps:
- Line a 12 1/2 x 4 1/2inch sharp-edged loaf pan with enough foil to hang over the sides about 3 inches. Chop the chocolate into small pieces and melt with the butter in the top of a double boiler or in a bowl over simmering water. Remove from the heat and stir in the Kahlua. Whisk in the egg yolks until well combined.
- Whisk the egg whites until soft peaks form. Gently fold the whites into the chocolate mixture in two stages.
- Pour into the prepared pan, tap on the counter to remove air, smooth top, and cover with plastic wrap touching the top surface. Chill 6 hours or overnight.
- To serve, remove the plastic wrap and invert onto a serving platter. The chocolate should release easily. Remove the foil.
- Coat dessert plates with Espresso Creme Anglaise. Top each with a slice of chocolate. (This slices most easily with a long, thin knife that has been dipped into hot water.)
- In a large bowl, whisk together the egg yolks and sugar.
- Line a sieve with a paper coffee filter.
- Combine the milk and coffee in a medium saucepan and bring to a boil. Pour the hot milk and coffee through the sieve and into the egg mixture, whisking constantly. Return to the saucepan.
- Cook over a medium heat, stirring constantly, until the mixture thickens slightly and coats the back of a wooden spoon, about 5 minutes. Remove from the heat. Stir in the vanilla and chill.
CHOCOLATE PIE
Steps:
- For the crust: In a food processor, pulse the graham crackers and sugar until crumbs form. Pour in the butter and continue to pulse until the crumbs are coated. Press the mixture firmly into the bottom of a 9-inch pie plate. Set aside.
- For the filling: In a small saucepan, heat the milk until hot but not simmering. To a medium saucepan, add the sugar, flour and cocoa and whisk together well. Lightly beat the egg yolks (saving the whites for the meringue) and pour into the flour mixture. Slowly add the hot milk, stirring. This will create a paste in the beginning, ensuring that the chocolate and flour blend smoothly. Place over medium heat and cook, stirring constantly, until very thick, about 5 minutes. The mixture will start to bubble sporadically; continue to stir and cook for another 2 minutes. Remove the pan from the heat and stir in the butter, vanilla and salt. Stir until the butter is completely incorporated.
- Pour the filling into the crust and chill in the refrigerator, about 45 minutes.
- For the meringue: Preheat the oven to 325 degrees F. With an electric mixer, beat the egg whites with the salt until stiff. With the mixer running, gradually add the sugar and beat until the whites are smooth and glossy. Spread the meringue on the pie, reaching the edges of the crust to seal in the filling. Bake until brown, 15 to 20 minutes. Cool completely before serving.
CHOCOLATE KAHLUA PIE
Make and share this Chocolate Kahlua Pie recipe from Food.com.
Provided by Debe6496
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 90.8, Fat 4.3, SaturatedFat 3.6, Cholesterol 3, Sodium 33.5, Carbohydrate 9.5, Sugar 9.6, Protein 1.9
CHOCOLATE KAHLUA® CAKE
There isn't much to say except fa-bu-lous!
Provided by sister-woman
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Coffee Liqueur
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
- Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.5 g, Cholesterol 78.1 mg, Fat 28.9 g, Fiber 2.4 g, Protein 7.2 g, SaturatedFat 11.7 g, Sodium 457.7 mg, Sugar 43.5 g
KAHLUA & BAILEYS CHOCOLATE CREAM PIE
I lost my old recipe for Kahluah Pie and there were none like it on this site, so I improvised. It is silky, rich and I love the consistency: not too firm, soft and smooth but holds it's shape. And my crust stayed crisp! The toasted almonds are the perfect complement in flavor and crunch. A sliver is a serving - it is SO rich - and it can be made with any liqueur you like, Baileys and 'Hot Damn' (cinnamon) would be good, like the drink 'Oatmeal Cookie'.
Provided by Weewah
Categories Pie
Time 4h
Yield 1 Pie, 8-10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 578.9, Fat 42.7, SaturatedFat 22.2, Cholesterol 96.9, Sodium 381.3, Carbohydrate 40.2, Fiber 2.4, Sugar 25.8, Protein 5.7
MEXICAN KAHLUA PIE
Make and share this Mexican Kahlua Pie recipe from Food.com.
Provided by pebbles4ann
Categories Pie
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 748.7, Fat 54, SaturatedFat 29, Cholesterol 137.2, Sodium 391.1, Carbohydrate 58.6, Fiber 2.6, Sugar 44.2, Protein 7.4
PECAN PIE WITH KAHLUA AND CHOCOLATE CHIPS
Provided by Sharon Blonder Leff
Categories Chocolate Nut Dessert Bake Quick & Easy Buffet Pecan Kahlúa Bon Appétit Massachusetts Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Serves 8 to 10
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F. Beat sugar and butter in medium bowl until smooth; beat in flour. Gradually beat in corn syrup, then Kahlúa and vanilla. Mix in eggs, then chopped pecans. Sprinkle chocolate chips over bottom of crust. Pour filling into crust.
- Bake pie until filling is puffed around edges and just set in center, covering edge of crust if browning too quickly, about 45 minutes. Transfer pie to rack and cool completely. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Beat cream in medium bowl until peaks form. Drop whipped cream in small dollops around edge of pie. Place pecan half atop each dollop, if desired.
KAHLUA HOT CHOCOLATE
When we want a cup of hot chocolate, we prefer homemade over store mixes. A splash of Kahlúa adds a touch of fabulous. -Chung-Ah Rhee, Hollywood, California
Provided by Taste of Home
Time 20m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, whisk sugar, cocoa, cinnamon and nutmeg. Gradually whisk in milk; cook and stir until heated through. Remove from heat; stir in Kahlua. Ladle into mugs; serve with toppings as desired.
Nutrition Facts : Calories 280 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 116mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 6g fiber), Protein 11g protein.
CHOCOLATE KAHLUA FANTASY CAKE
Steps:
- Make crust:
- Preheat oven to 350°F. and lightly oil a 9 1/2- by 2-inch springform pan.
- In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes, or until pale golden, and cool in pan on a rack.
- Make chocolate layer:
- In a saucepan heat cream, chocolate, and corn syrup over moderately high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in butter, one piece at a time, until smooth. Pour mixture over crust in pan and chill, until firm, about 3 hours.
- Make buttercream layer:
- In a saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed, until a candy thermometer registers 240°F. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in butter, a little at a time. Beat in Kahlúa and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm, about 3 hours.
- Run a knife around edge of pan and carefully remove side of pan.
KAHLUA CHOCOLATE PECAN PIE
Make and share this Kahlua Chocolate Pecan Pie recipe from Food.com.
Provided by loof751
Categories Pie
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 610.9, Fat 36.2, SaturatedFat 12.6, Cholesterol 77, Sodium 211.3, Carbohydrate 68, Fiber 3.4, Sugar 48.9, Protein 6.1
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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