When it comes to desserts, I’m a fan of anything creamy and chocolatey. If it’s pudding-like or ice cream-like, I’m in. Add a hint of coffee liqueur and chocolate together and I’m sold. That combination inspired this Kahlua Chocolate Cream Pie, which I made for my husband’s birthday last week. He asked for chocolate cream pie, and because birthdays deserve one perfect version, I added a bit of Kahlua to deepen the chocolate flavor. The result: a velvety, richly chocolatey pie with a subtle coffee note.

He declared it awesome, and I agree. This is a from-scratch chocolate cream pie—not a boxed mix—and the difference is obvious. The pudding is silky and smooth, the chocolate is bold and satisfying, and the topping is real whipped cream that complements the filling perfectly. If you compare a slice of this pie to one made from instant pudding, the homemade version wins hands down. The texture and flavor are what every chocolate cream pie should aspire to.

Cook’s Notes

• This recipe makes homemade pudding. Don’t be intimidated: a few simple steps ensure a smooth, lump-free custard. Start by whisking the cornstarch and cocoa into the sugar and salt so there are no dry pockets.
• Whisk the eggs and milk together in a separate container before adding them to the dry ingredients. This helps disperse the eggs evenly and prevents bits of cooked egg from forming in the pudding.
• Stay at the stove and stir constantly while the pudding thickens. Scrape the bottom and sides of the pan with the whisk to avoid scrambling the yolks. Constant stirring is the key to a glossy, even texture.
• After cooking, strain the pudding through a fine-mesh sieve. Even with careful technique, tiny bits of egg or cocoa can escape; straining guarantees a perfectly smooth result.
• The whipped cream topping is stabilized with gelatin in this version. Stabilizing keeps the cream light and fluffy for a few days. If you plan to serve the pie the same day, you can skip the gelatin and simply whip the cream with sugar.

Connect with Foodie with Family

facebook | pinterest | instagram

twitter | G+

Kahlua Chocolate Cream Pie

Rebecca Lindamood

Ingredients

For the pie:

• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon kosher or sea salt
• 3 tablespoons unsweetened dutch process cocoa powder
• 4 large egg yolks
• 3 cups whole milk
• 4 ounces bittersweet chocolate chunks or a 4 ounce block of bittersweet chocolate, chopped
• 1/4 cup Kahlua or other coffee liqueur
• 1 teaspoon pure vanilla extract
• fully baked pie crust

For the topping:

• 2 teaspoons unflavored gelatin
• 2 tablespoons plus 2 teaspoons cold water
• 2 cups whipping cream
• 1/3 cup granulated sugar
• dark or bittersweet chocolate for grating

Instructions

To make the pie:

• Whisk together the sugar, cornstarch, dutch-process cocoa powder, and salt in a 2- to 3-quart heavy-bottomed saucepan until the color is even. In a separate measuring cup or bowl, whisk the egg yolks and whole milk until evenly combined. Slowly drizzle the milk mixture into the dry ingredients while whisking constantly. Place the pan over medium heat and continue to whisk constantly until the mixture thickens and becomes bubbly, about 6 to 8 minutes. Immediately reduce the heat to low and let it bubble for 1 more minute. Remove from the heat and whisk in the bittersweet chocolate until it is fully melted. Pour the pudding through a fine-mesh sieve into a heatproof bowl. Whisk in the Kahlua and vanilla until smooth. Pour the pudding into the fully baked pie crust, press a piece of plastic wrap directly onto the surface to prevent a skin from forming, and chill for at least 5 hours or until completely set.

To make the whipped cream topping:

• Sprinkle the gelatin over the cold water in a small saucepan and let it sit for 10 minutes to bloom. Place the pan over medium heat and whisk until the gelatin dissolves. Allow the gelatin liquid to cool to room temperature but not set.
• Add the whipping cream and sugar to the bowl of a stand mixer or a medium bowl if using a hand mixer. Whip on high until the cream begins to thicken, then pour in the cooled gelatin and continue whipping to stiff peaks. Remove the plastic wrap from the pie and spread the whipped cream, leaving 1/4- to 1/2-inch of filling visible around the edges so some chocolate peeks through. Grate dark or bittersweet chocolate over the top. Serve immediately or refrigerate—the stabilized whipped cream will hold up for up to three days.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the exact ingredients you use if you need precise values.