[Photograph: Yvonne Ruperti]
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When I was twenty-one, my taste for alcoholic beverages was decidedly sweet. Fuzzy Navels, Alabama Slammers, Pina Coladas, you name it and I liked it. One of my favorites was a simple mix of Kahlua and milk; a creamy, coffee-flavored concoction that wasn't too assertive. Though I've since graduated from these cloying cocktails (the harder stuff suits me just fine these days), I like to work these sweet boozy flavors into desserts—particularly ones that are cool and summery. This week I indulged in a creamy chocolate and Kahlua pie. It's moderately imbibed with coffee liquor, and it's no-bake, which is a big plus when it's hot out. We all know air conditioners and ovens do not mix.
Making this pie is pretty straightforward. The filling is just a big mound of Kahlua-chocolate whipped cream studded with chocolate wafer crumbs. Because of the extra liquid from the Kahlua in the filling, however, I added a bit of gelatin to bind it all into a perfect creamy and slice-able consistency. Another tip: whenever I don't actually bake a crumb crust, I always add a tad more melted butter to the ground chocolate wafers (Nabisco Famous Wafers are my go-to cookie) to ensure it holds together. To finish, it's topped off with a dollop of, you guessed it, Kahlua whipped cream.
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