Chocolate Kahlua Pie Recipes

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.

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.

Steps:

• 1. Preheat oven to 375. Place unbaked pie shell in a 9-inch round pie pan.
• 2. Place pecans in the bottom of the unbaked pie shell.
• 3. In a bowl, beat the eggs and melted butter.
• 4. Add the corn syrup, Kahlua, sugar, and chocolate chips.
• 5. Pour the mixture over the pecans in the pie shell.
• 6. Place the pie pan on a heavy cookie sheet and bake for 15 minutes. Lower the temperature to 350 and bake another 25 minutes.

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.

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.

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.

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.

Steps:

• 1. Combine crushed cookies and melted butter. Press into a 9-inch pie pan. Bake at 300 degree oven for 10 minutes.
• 2. Melt Hershey's bar and combine by FOLDING (not stirring) into Kahulua and Cool Whip. Sppn into cooled crust and freeze. Serve directly from freezer.

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.