Kahlua & Baileys Chocolate Cream Pie
photo by Weewah
- Ready In:
- 4hrs
- Ingredients:
- 10
- Yields:
-
1 Pie
- Serves:
- 8-10
ingredients
- 1 baked pie crust, I prefer a traditional pastry crust
- 226.79 g cream cheese, softened
- 236.59 ml semi-sweet chocolate chips
- 354.88 ml heavy cream
- 118.29 ml Kahlua
- 59.14 ml Baileys Irish Cream or 59.14 ml just more Kahlua
- 44.37 ml vanilla instant pudding mix (to help pie set)
- 2.46 ml salt
- 59.14 ml sliced almonds, toasted
- 59.14 ml icing sugar, added to the cream cheese is optional if you prefer a sweeter pie
directions
- Toast almonds in a 300 degree oven while melting choc. chips in a double boiler. Watch the almonds CAREFULLY, they burn in a flash.
- With a hand mixer, beat melted chocolate into the cream cheese till it is smooth and glossy and holds it's shape.
- Beat in liqueur by the 1/4 cup.
- In another bowl, whip the cream, adding in the pudding mix and the salt; beat untill it is very stiff.
- On low, blend the two mixtures together completely.
- Pour into a pie crust and decorate or garnish with the toasted almonds.
- Refrigerate until set, about 4 hours; this pie improves with age.
- You can make this far more chocolatey if you double the choc. chips.
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