Serious Eats: Recipes

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.

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