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Kahlua Chocolate Cream Pie

Author Rebecca Lindamood


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
  • 1 fully baked pie crust

For the topping:

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


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 evenly coloured. In a separate measuring cup or bowl, whisk together the egg yolks and whole milk until evenly yellow. Slowly whisk that into the sugar mixture, drizzling in the milk mixture while whisking constantly. Place over medium heat and whisk constantly until it is thickened and bubbly, about 6 to 8 minutes. Immediately drop the heat to low and let it bubble for 1 more minute. Remove from the heat and whisk in the chocolate until it is fully melted. Pour through a fine mesh sieve into a heat proof bowl. Whisk in the Kahlua and vanilla until smooth. Pour the pudding into the fully cooked pie crust, lay plastic wrap directly on the surface, and cool for at least 5 hours, or until it is thoroughly chilled and set.

To Make the Whipped Cream Topping:

  • Sprinkle the gelatin over the water in a small saucepan. Let stand for 10 minutes. Place the saucepan over medium heat and whisk until the gelatin is dissolved. Set aside to cool to room temperature while you begin whipping the cream. Do not let this stand long enough to solidify.
  • Add the whipping cream and sugar to the bowl of a stand mixer, or into a bowl using a hand mixer. Whip on high until the cream starts to thicken. Pour in the cooled gelatin liquid and continue whipping until you reach stiff peaks. Remove the plastic wrap from the surface of the pie and spread the whipped cream to within 1/4- to 1/2-inch of the edges so some chocolate still peeks through. Grate some bittersweet or dark chocolate over the top. Can be served immediately, but the stabilized whipped cream should hold up for up to 3 days in the refrigerator.