Kahlua Pudding Pie
The recipe Kahlua Pudding Pie can be made in around 4 hours and 40 minutes. One serving contains 542 calories, 8g of protein, and 29g of fat. For $1.31 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have graham crackers, cornstarch, vanillan extract, and a few other ingredients on hand, you can make it. 711 person were impressed by this recipe. It works well as a rather inexpensive side dish. It is brought to you by Handle the Heat. Taking all factors into account, this recipe earns a spoonacular score of 34%, which is rather bad. Try Kahlúa Bread Pudding with White Chocolate Kahlúa Sauce, kahlúa brownies with kahlúa mocha buttercream frosting and salted caramel white chocolate kahlúa mocha latte, and Kahlúa Bread Pudding for similar recipes.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 265 minutes
Ingredients:
4 ounces bittersweet chocolate, chopped
1/4 cup cornstarch
1 tablespoon unflavored gelatin
14 whole graham crackers
1/4 teaspoon ground cinnamon
3/4 cup cold heavy cream
1 teaspoon instant espresso powder
1/4 cup Kahlúa
1 tablespoon Kahlúa
1 tablespoon light brown sugar
3 cups lowfat milk
2 tablespoons powdered sugar
1/8 teaspoon salt
2/3 cup sugar
1 stick (8 tablespoons, 4 ounces) unsalted butter, melted
1/3 cup unsweetened cocoa
Unsweetened cocoa powder, for garnish
1 teaspoon vanilla extract
1/3 cup boiling water
Equipment:
oven
measuring cup
ramekin
wire rack
sauce pan
whisk
bowl
hand mixer
mixing bowl
Cooking instruction summary:
For the crust:Preheat the oven to 325F.Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.For the pudding:In a small bowl combine the gelatin and the boiling water, stirring until dissolved. Set aside.In a medium saucepan whisk together the sugar, cocoa, espresso powder, cornstarch, cinnamon, and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 10 minutes.Remove from heat and stir in the chocolate and Kahla. Stir in the vanilla and reserved gelatin. Pour into the piecrust and press plastic wrap against the surface. Refrigerate until very well chilled, at least 4 hours but preferably overnight.For the whipped cream:Place the ingredients in a large mixing bowl and beat with an electric mixer on high speed until soft peaks form. Dollop or pipe onto pie and sift cocoa powder over pie for garnish. Slice and serve.
Step by step:
1. For the crust:Preheat the oven to 325F.
2. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate.
3. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.For the pudding:In a small bowl combine the gelatin and the boiling water, stirring until dissolved. Set aside.In a medium saucepan whisk together the sugar, cocoa, espresso powder, cornstarch, cinnamon, and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 10 minutes.
4. Remove from heat and stir in the chocolate and Kahla. Stir in the vanilla and reserved gelatin.
Pour into the piecrust and press plastic wrap against the surface. Refrigerate until very well chilled, at least 4 hours but preferably overnight.For the whipped cream
1. Place the ingredients in a large mixing bowl and beat with an electric mixer on high speed until soft peaks form. Dollop or pipe onto pie and sift cocoa powder over pie for garnish. Slice and serve.
Nutrition Information:
covered percent of daily need
