Kahlua Black Russian Pie Recipes

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:

• 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!

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!

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.