Kahlua Eggnog Pie
Submitted by ratboy
Kahlua eggnog pie in a chocolate wafer crumb crust with a coffee-spiked custard filling lightened with whipped cream and meringue. A boozy, mousse-like holiday pie that chills overnight for effortless entertaining.
YIELD
8 servingsPREP
10 minCOOK
10 minREADY
5 hrsThis pie tastes like spiked eggnog in a chocolate cookie crust. A cooked custard base of egg yolks, milk, sugar, and nutmeg gets spiked with Kahlua, then folded with whipped cream and a stiff meringue. Gelatin holds the airy filling together as it chills into a mousse-like texture that’s rich but not heavy.
The chocolate crumb shell is the perfect partner. Crushed chocolate wafers pressed with butter and baked for just a few minutes create a dark, slightly bitter crust that cuts through the sweet, creamy filling with every bite.
Don’t rush the chilling. This pie needs 4 to 5 hours minimum, or better yet, overnight. The gelatin sets fully, the Kahlua flavor mellows, and the filling firms up enough to slice cleanly.
Pro Tips
- Cook the custard over moderately low heat and stir constantly. The moment it thickens, pull it off. If it boils, the eggs scramble and the filling is ruined.
- Chill the custard just until it begins to thicken before folding in the cream and meringue. Too thin and it won’t hold air; too set and it turns lumpy.
- Fold the whipped cream in first, then the meringue. This two-step folding keeps the filling as light as possible.
Variations
- Swap Kahlua for Baileys Irish Cream for a different boozy holiday twist.
- Top with chocolate shavings instead of candied fruit for a more modern presentation.
- Use a gingersnap crumb crust instead of chocolate wafers for a spiced holiday version.
Ingredients
Directions
Bake and cool Chocolate Crumb Shell.
Stir together 2 tablespoons sugar, gelatin, salt and nutmeg in 2 -quart saucepan.
Beat egg yolks.
Add milk and combine with dry mixture.
Cook over moderately low heat, stirring constantly, just until mixture thickens.
Do not allow to boil.
Remove from heat, cool, and stir in Kahlua.
Chill a few minutes.
When mixture begins to thicken, beat egg whites to fine foam.
Gradually beat in remaining 4 tablespoons sugar, making a meringue.
With same beater, beat cream stiff.
Fold cream into gelatin mixture, then meringue.
If necessary, chill a few minutes until mixture mounds on a spoon.
Then turn into cooked crust, and chill 4 to 5 hours or overnight.
At serving time, decorate with additional whipped cream and candied fruit, if desired.
Makes 1 9-inch pie.
CHOCOLATE CRUMB SHELL: Mix together fine chocolate wafer crumbs, sugar and melted butter.
Press over bottom and up sides of lightly greased 9-inch pie pan (1½-inches deep).
Bake in 350℉ (180℃) F oven for 5 to 7 minutes.
Cool before filling.
Comments
