Kahlua Ice Cream Pie Recipes

Steps:

• Preheat oven to 350 degrees F.
• Combine crushed cookie wafers with melted butter and press onto bottom and up sides of a 9-inch pie pan. Bake in oven for 10 minutes. Let cool.
• Combine softened ice cream and 5 tablespoons coffee-flavored liqueur using a stand mixer or hand mixer until creamy. Fill pie crust with ice cream mixture, cover with plastic wrap and place in freezer for 3 to 4 hours.
• Whip heavy cream with powdered sugar until soft peaks form. Top frozen pie with whipped cream. Refreeze for 1 hour.
• Combine remaining tablespoon of coffee-flavored liqueur with hot fudge sauce, drizzle over top of pie and serve.

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:

• To serve, pipe decorative border of whipped cream around inside edge of pie.
• In food processor, place half of cookies, breaking into pieces.
• Process to make fine crumbs.
• Repeat with remaining cookies.
• Add 1/2 cup melted butter and process with on-off pulses, just to blend.
• Press crumbs evenly onto bottom and up side of 9\" pie plate.
• Press crumbs evenly to rim and bake at 325 degrees for 10 minutes.
• Cool completely.
• In small saucepan, heat 6 tablespoons of Kahlua and espresso powder over low heat until warmed and powder is dissolved.
• Stir in chocolate and 1 tablespoon butter and stir until melted and smooth.
• Cool completely.
• Transfer vanilla ice cream to electric mixer bowl and allow to soften slightly.
• Add 2 tablespoons Kahlua and beat on low speed to blend.
• Spread over bottom of cooled crust and freeze until firm.
• Spread cooled chocolate mixture over ice cream in plate.
• Freeze until firm.
• Transfer chocolate ice cream to mixer bowl; blend in remaining 2 tablespoons Kahlua as above.
• Spread chocolate ice cream over sauce in pie.
• Freeze until firm.

Steps:

• In a medium saucepan, combine the cream, milk, sugar, Kahlua and espresso powder.
• Bring to a gentle boil over medium heat. Remove from the heat.
• In a medium bowl, beat the egg yolks until thickened.
• Whisk 1 cup of the hot cream into the egg yolks.
• Gradually add the egg mixture in a slow, steady stream, to the hot cream.
• Cook over medium-low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon, about 5 minutes.
• Remove from the heat and strain through a fine mesh strainer into a clean container.
• Cover with plastic wrap, pressing down against the surface to keep a skin from forming.
• Refrigerate until well chilled, at least 2 hours.
• Remove from the refrigerator and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze overnight until very firm.

Steps:

• Press the ready made pie crust into a 9" spring form pan.
• Whip the cream until very stiff.
• Whip the egg yolks with the sugar and add the Kahlua.
• Fold all together and put in the pie shell.
• Sprinkle with instant coffee on top for decoration.
• Freeze 4-5 hours.