KAHLUA WHITE RUSSIAN PIE
This unique pie recipe is made with a Kahlua Browned Butter Crust, and a layered creamy filling that is fluffy and a topping Kahlua whipped Cream.
Provided by Pat Duran
Categories Pies
Time 40m
Number Of Ingredients 16
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!
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!
WHITE RUSSIAN PIE
A feather-light chiffon pie with a coffee flavor. This one is too fussy for me, but mom wants to try it.
Provided by ratherbeswimmin
Categories Pie
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 597, Fat 35.7, SaturatedFat 17.1, Cholesterol 256.3, Sodium 260.5, Carbohydrate 58.9, Fiber 0.6, Sugar 46.1, Protein 6.2
KAREN'S WHITE RUSSIAN MOUSSE PIE
Don't remember where this came from...but it's a great special occasion dessert. Tastes just like a white russian, only not in liquid form. And it's much easier than you'd expect. Cooking time does not include chilling time.
Provided by Epi Curious
Categories Dessert
Time 45m
Yield 10 , 8-10 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 486.6, Fat 27.2, SaturatedFat 15.4, Cholesterol 156.1, Sodium 228, Carbohydrate 39.5, Fiber 0.7, Sugar 29.3, Protein 13.7
KAHLUA WHITE RUSSIAN CAKE 1968
Make and share this Kahlua White Russian Cake 1968 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 45m
Yield 1 3 layer cake, 12-15 serving(s)
Number Of Ingredients 17
Steps:
- Cake:.
- Combine the Kahlua and vodka and white chocolate over simmering water and melt. Remove and cool.
- Sift the flour then measure and place into a bowl with , baking powder, baking soda, salt, in a large bowl and whisk until mixed.
- Cream the butter, shortening, and the sugar until nice and fluffy.
- Add the eggs one at a time, combining well after each.
- Beat in the cooled white chocolate/Kahlua mixture, and combine.
- Add the flour and buttermilk alternating into three portions and combine after each. Just combine after the last addition.
- Pour cake batter into three greased and floured 8 inch cake pans.
- Bake at 350 degrees for 20 to 25 minutes, until tester shows a few crumbs clinging to a toothpick or cake tester.
- Remove and place on wire racks for five minutes. Invert onto rack and cool completely.
- Preparing the Cream:.
- Place the whipping cream, Kahlua, and vodka and confectioner sugar and whip with whisking beaters until stiff.
- Setting up the cake:.
- Place one cake bottom up onto serving plate, and place 3 tablespoons warmed apricot jelly over and spread evenly, then cover with 1/3 of the whipping cream and spread that evenly over the apricot layer.
- Place second cake again bottom side up and again use the last of the warmed apricot jelly spread evenly and 1/3 of the whipping cream over that.
- Place the last cake bottom side up and cover the whole top and sides of cake with the remaining whipping cream, to cover and coat the cake entirely.
- Place covered in the the refrigerator for at least 24 hours.
- Decorate with chocolate curls if desired.
Nutrition Facts : Calories 528.7, Fat 28.4, SaturatedFat 16.4, Cholesterol 129.2, Sodium 264.2, Carbohydrate 58.8, Fiber 0.4, Sugar 37.4, Protein 5.3
KAHLUA WHITE RUSSIAN CHEESECAKE
This recipe is courtesy of my boyfriend searching the internet for new desserts. The desserts he always wants me to fix for him. What he doesn't know is that I substituted Splenda for sugar & also used fat free sour cream & fat free cream cheese. He couldn't tell the difference. He needs to lose a few pounds around the middle, so what he doesn't know won't hurt him. The ingredients below are for the Cheesecake, the Caramel Nut Crust & the Kahlua Cherry Sauce. I hope you enjoy this cheesecake, my boyfriend Marvin says it is a keeper. There are alot of steps in this recipe but the end result is definitely worth every step.
Provided by litldarlin
Categories Cheesecake
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- For Cheesecake:.
- Beat cream cheese until smooth.
- Beat in sugar, salt and vanilla.
- Add eggs, 1 at a time, beating well after each.
- Stir in Kahlua and vodka.
- Pour onto crust.
- Set on baking sheet.
- Bake at 350ºF., for 35-45 minutes, depending on whether you have an electric stove or a gas stove.
- My electric stove baked the cheesecake in 35 minutes.
- Cool 5 minutes. Stir the sour cream, and then spread over cake top.
- Sprinkle coconut on top of sour cream
- Then pour cherry sauce onto top of cheesecake.
- For Caramel Nut Crust:.
- In skillet, over low heat, stir 3 tablespoons butter with 3 tablespoons sugar.
- Add 1 tablespoon Kahlua, then heat and stir for 2 minutes.
- Add 1/2 cup chopped pecans to 1/2 cup graham cracker crumb mix.
- While mixture is warm, press in even layer in bottom of 9-inch spring form pan.
- For Kahlua Cherry Sauce:.
- Drain 1(19 ounce) can pitted DARK SWEET CHERRIES in syrup, reserving syrup.
- Mix cherries, 1 tablespoon Kahlua and 1 tablespoon Stoli vodka, (you can use any brand of Vodka.).
- In pan, mix 2 tablespoons each sugar and cornstarch with dash salt which is about 1/8 teaspoon of salt.
- Stir in cherry syrup and 1 tablespoon lemon juice.
- Cook, and stir until boiling, thick and clear.
- Add cherry mixture to top of cheesecake.
- Cool and enjoy.
Nutrition Facts : Calories 594.8, Fat 41.7, SaturatedFat 24.1, Cholesterol 178.7, Sodium 462.7, Carbohydrate 42.1, Fiber 1.9, Sugar 34.3, Protein 9.9
SARA LEE KAHLUA WHITE RUSSIAN BROWNIES - COPYCAT
This is a copycat recipe by Judy Chatham, I copies this recipe in 1999 and still have not tried it. Sounds really great esp with Xmas coming. Now I am going to go make a batch. Hummmm I wonder what I can do with all that leftover Vodka..............
Provided by Sassy Cat
Categories Bar Cookie
Time 45m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream together cream cheese, 1 egg, 1/4 cup sugar, Vodka, 2 tbsp flour and 2 tbsp soft butter, set aside.
- In a separate bowl sift remaining flour, sugar, cocoa, salt, and baking powder.
- Stir in remaining butter and 1/2 cup Kahlua, add 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9" baking pan.
- Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture.
- Bake at 325°F for about 30 minutes.
- When cool brush with 1/4 cup of remaining Kahlua.
- I am guessing at the servings none listed until I try the recipe.
Nutrition Facts : Calories 417.9, Fat 20.9, SaturatedFat 12.7, Cholesterol 109.7, Sodium 228.8, Carbohydrate 43.6, Fiber 1.5, Sugar 30.9, Protein 6.5
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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