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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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About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.