My recent dilemma: Hot summer days + loads of work + minimal child care + entertaining guests.
My solution: Have a grill (i.e. husband does the cooking) and serve a pre-made dessert that requires minimal stove/oven time on my part.
Since we are chocolate fiends, whenever I make a special dessert, it invariably has chocolate in it (even with the abundance of gorgeous seasonal fruit these days)! I also still have two large bottles of Kahlua that I got duty free last summer, so I infused this dessert with said liquor.
The Chocolate Kahlua Cream Pie is adapted from a Cooking Light recipe for Rich Chocolate Pudding Pie. It’s “light” in that the filling is not made with heavy cream and a ton of egg yolks, like a typical custard. Cornstarch is the thickening agent that gives the milk its pudding consistency. This pie is fantastic and doesn’t taste light at all.
I changed the original recipe by making a Reduced Fat Oreo cookie crust (I couldn’t find plain chocolate wafers at the store), which is just processed cookies mixed with melted butter, pressed into a pie pan and baked for ten minutes. Easy peasy!
I also added Kahlua to the filling and dusted the pie with unsweetened cocoa powder and served it with homemade whipped cream also flavored with a bit of Kahlua.
If you love chocolate and Kahlua as much as I do, you will love this pie. 🙂
Kahlua Chocolate Cream Pie
16 Reduced Fat Oreo cookies
4 tablespoons melted butter
¾ cup sugar
¼ cup cornstarch
¼ cup unsweetened cocoa
¼ teaspoon salt
1 ¾ cups 1% low-fat milk, divided
2 large egg yolks
4 ounces bittersweet chocolate, finely chopped
2 tablespoons Kahlua
1 cup heavy whipping cream
1 tablespoon confectioner’s sugar, sifted
1 teaspoon Kahlua
1 teaspoon unsweetened cocoa
- Process Oreos in processor until finely ground. Transfer to a large bowl. Drizzle melted butter on top and mix to incorporate. Pour mixture into pie dish and spread out. Put a sheet of saran wrap over mixture and press out to edges to form a crust. Chill for about 10 to 15 minutes while preheating oven to 350.
- Bake crust for 10 minutes. Cool completely.
- To prepare filling, combine sugar, cornstarch, cocoa and salt in a large saucepan; stir with a whisk. Add half of milk and 2 yolks; stir with a whisk until smooth. Stir in the remaining milk. Cook over medium heat for 5 minutes or until thick and bubbly, stirring constantly. Remove from heat. Add the chopped chocolate and stir until smooth. Stir in Kahlua. Pour filling into prepared crust. Cover with saran; chill 4 hours until set.
- To make topping, whip cream on high in the bowl of a cold stand mixer just before stiff peaks form. Add sugar and Kahlua and whip until stiff peaks form, being careful not to overwhip.
- Just before serving pie, cover with whipped topping and garnish with cocoa powder sifted on top.
Makes about 8-10 servings.