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Chocoholic

No-Bake Chocolate Kahlua Pie

No-Bake Chocolate Kahlua Pie

Because you don't always want to bake in the summer. [Photograph: Yvonne Ruperti]

Notes: I used Nabisco Famous Wafers for the wafers. If you'd like to measure by crumbs, I used about 8 ounces for the crust and about 3 ounces for the pie. For the coffee liquor, I used Kahlua. Chilling mixing bowl with beater will make it whip faster. Use a hot wet knife to slice the pie.

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.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

No-Bake Chocolate Kahlua Pie

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About This Recipe

Yield:serves 12
Active time:45 minutes
Total time:3 hours 45 minutes
Special equipment:9-inch pie plate, food processor, mixer, microwave
This recipe appears in: Chocoholic: No-Bake Chocolate Kahlua Pie
Rated:

Ingredients

  • 44 chocolate wafers, divided, finely ground (see note)
  • 8 tablespoons (4 ounces) unsalted butter, melted
  • 2 tablespoons granulated sugar, divided
  • Pinch salt
  • 8 ounces bittersweet chocolate, finely chopped
  • 3/4 teaspoon powdered gelatin
  • 7 tablespoons coffee liquor (such as Kahlua), divided
  • 3 1/3 cups heavy cream, chilled, divided

Procedures

  1. 1

    Pulse 36 wafer cookies in food processor until finely ground. Place crumbs in large bowl and stir in melted butter, 1 teaspoon sugar, and 2 teaspoons water until thoroughly moistened. Firmly press into the bottom and sides of a 9-inch pie plate. Pulse remaining 8 cookies until finely ground and set aside.

  2. 2

    Place chocolate in large heatproof bowl and melt over a pan of barely simmering water, stirring, until smooth. Remove from heat.

  3. 3

    Add 1 tablespoon water to small microwave safe bowl and sprinkle gelatin over the top. Let sit 5 minutes to soften. Heat in microwave on high power until just melted, 10 to 20 seconds.

  4. 4

    Whisk 6 tablespoons coffee liquor into melted chocolate. Whisk in melted gelatin.

  5. 5

    Whip 2 1/3 cups cream with 1 tablespoon sugar to medium peaks. Fold cream into chocolate in 3 batches, until just combined. Gently fold in reserved chocolate wafer crumbs. Pour into pie shell and chill until set, about 3 hours.

  6. 6

    Whip remaining cup cream with remaining 2 teaspoons sugar to soft peak. Fold in remaining tablespoon coffee liquor. Serve on the side.

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