Whipped Kahlúa® Pie | The JL Celebration Cookbook

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Whipped Kahlúa® Pie ingredients (9)

Makes 8 servings

Pie crust

1/2 pkg chocolate wafers, crushed (no size stated)

6 Tbsp butter, melted

1/2 cup finely chopped pecans

1 Tbsp sugar

Pie filling

1-quart coffee-flavored ice cream

2 cups (16 fluid oz US) heavy (whipping) cream, very cold

1 tsp (0.17 fluid oz US) vanilla extract, chilled

2/3 cup (5.33 fluid oz US) Kahlúa®, chilled

4 Heath® candy bars, crushed

Whipped Kahlúa® Pie directions

Getting started

Assemble the ingredients. 

Preheat oven to 350ºF. Grease 10-inch pie pan and set aside. 

Place a medium metal mixing bowl and metal whisk or beaters into the freezer to use when whipping the heavy cream. (See Notes below and more Tips for Using Heavy Cream via How To.)

Prepare the crust

In a second medium bowl, combine all of the Pie Crust ingredients. Then, pat the Pie Crust mixture into the prepared 10-inch pie pan. 

Bake the Pie Crust in preheated 350ºF oven for ten (10) minutes. Cool.

Prepare filling and freeze pie

After the pie crust has cooled, start preparing the filling. Remove ice cream from the freezer and place it inside a recycled plastic grocery bag (for easier clean-up) before transferring it to the refrigerator to allow the ice cream to soften slightly. 

Remove the metal medium bowl and utensil(s) from the freezer. Whip the cream until it forms soft peaks. (Watch RealSimple video; however, note we are not adding sugar to the cream because, in this recipe, we're using vanilla and Kahlúa® to sweeten.) 

Add other liquid ingredients (vanilla and Kahlúa®) to the Whipped Cream.

Gently fold crushed candy bar pieces into the whipped cream mixture, followed by the slightly softened ice cream. Pour into the cooled chocolate pie crust and freeze.

Serve

At serving time, and for clean, smooth pie slices, heat a knife in hot water and dry with a paper towel before cutting the pie. Heat and dry the knife for each slice.   Back to Top

Notes about Whipped Kahlúa® Pie 

• Chill the vanilla and Kahlúa® so they work with the recipe and do not break down the cream. You may certainly pre-measure and mix these liquids to have them ready at the final stages of this recipe. 

• Rachel Ray's Test Kitchen Director says it "takes around three (3) minutes with a mixer or five (5) minutes by hand" to get heavy cream to the soft peak stage. If you whip for too long, you'll end up with butter!

• For more detailed info, read Peter Kump's article in the Chicago Tribune, which is particularly appropriate since this recipe seems to have originated in nearby Rockford, IL.

• Countertop thawing is not one of three safe thawing methods recommended by the United States Department of Agriculture (USDA).     Back to Top

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Adapts the Association of Junior Leagues International, Inc., The Junior League Celebration Cookbook: A Treasury of the 400 Most Requested Recipes from Junior League Cookbooks (New York: G. P. Putnam's Sons, 2000),  335. Previously, the recipe appeared in Junior League of Rockford, Brunch Basket: A Collection of Recipes for Brunch and Light Meals from the Junior League of Rockford (Rockford: Junior League of Rockford, 1984). [Page unavailable.]     Back to Top


You might like
Tips for Using Heavy Cream via How To
Tips for Frozen Desserts via How To
Variation here


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Page Last Modified 10 July 2015