Kahlua Black Russian Pie Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, combine the cake mix, pudding mix, eggs, white sugar, oil, vodka, 1/4 cup liqueur, and water. Beat for four minutes. Pour batter into prepared Bundt pan.
• Bake at 350 degrees F (175 degrees C) for 40 minutes, or until toothpick inserted in center of cake comes out clean. Cool on a rack.
• Make a glaze by combining 1/4 cup coffee liqueur and 1/2 cup confectioners' sugar. Turn cake over on a cake plate. Poke cake several times with a fork. Cover with glaze, and dust with remaining 1/2 cup confectioners' sugar.

Steps:

• Combine vodka and coffee liqueur in an old-fashioned glass. Add ice and stir well.

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.

Steps:

• Line a 9 inch pan with pie crust.
• Scatter chocolate chips across the crust.
• Scatter walnut pieces over chocolate chips.
• In a bowl combine butterscotch topping, eggs, coffee liqueur, brown sugar, and vanilla extract until well blended.
• Pour into crust.
• Bake for 45-50 minutes, until top is set and browned and filling is still soft in center.
• Cool on rack for at least 30 minutes before slicing.
• Serve warm or at room temperature.

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.

Steps:

• 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.
• Check out the White Russian Pie with Browned butter crust,too!