Shelly's Recipe

KAHLUA PIES

Category: Pies - Cream and Custard

Pie crust, blind baked

4 Egg Yolks
1/2 cup Sugar
2 1 oz. squares of Semi Sweet Baking Chocolate
1/4 cup Water
1 envelope Unflavored Gelatin Powder
1/4 cup cold Water
1/4 cup Kahlua
1 1/4 cup Whipping Cream
2 tablespoons Sugar
2 Egg Whites
Chopped Toasted Almonds (optional)

Preheat oven to 350, and prepare your favorite pie crust. Blind bake pie shell or shells if using mini pan. Remember to use pie weights or beans to weigh down the pie crust as it bakes so it holds form and shape.

Prepare a large bowl with ice cubes. Make sure that the bowl you’ll use for your double boiler will fit inside of the larger bowl.

Prepare a double boiler (a pot of boiling water with a metal bowl that sits on top of it), and add whisked egg yolks to it. Add 1/2 cup of sugar, and stir with whisk until sugar is dissolved completely. (This will take a few minutes.) Add chocolate squares and 1/4 cup of water, cooking and stirring until chocolate melts and mixture starts to thicken.

In a measuring jug, soften gelatin powder with 1/4 cup cold water and add it to the thickened chocolate mixture. Stir well and remove from heat. Add kahlua and whisk together to combine. Place the bowl inside the prepared ice bowl to chill.

Prepare the whipped cream topping. In a medium bowl or stand mixer bowl, beat heavy whipping cream with 2 tablespoons of sugar until stiff and fluffy.

Fold 1/2 the whipped cream mixture into the chocolate-kahlua mixture.

Beat egg whites until they form stiff peaks, then turn them into the pie mixture as well. Pour chocolate mixture into pie shell(s). Chill for 1 to 2 hours. Use remaining cream for topping, and garnish with toasted slivered almonds.