‘Tis the season for boozy coffee drinks and desserts, so here’s a pie I made yesterday using Kahlua. I was kind of lucky in that the Kahlua and all of the other ingredients were things I had on hand, but the pie was so good I wouldn’t hesitate to go out and buy all the ingredients again.
The inspiration for this pie was one I saw in Southern Living, only it did not have the chocolate layer and it was 8 inches rather than 9. If you’ve ever had the old Hershey Bar Pie you’ll recognize the technique of using melted marshmallows for thickness. You heat milk and marshmallows together in a double boiler or microwave, let cool, add flavorings, fold in whipped cream, and freeze. The result is a frozen pie that is not completely hard and icy, but rather firm and soft set yet not gelatinous. I think the gelatin acts as a stabilizer in this case, keeping the pie from getting rock solid.
Also, I’ve been meaning to share this tip about storing pie. For those of you who live alone or have small families or maybe just one or two people around who eat pie, you can store pie by cutting it into wedges, freezing (in this case that part is done), and wrapping individually in plastic wrap. I’ve been making a lot of pies lately for Todd, and this method works for us because he’s not stuck eating one kind of pie for a week. I’ll make a coconut cream and freeze all the wedges, then follow up with another flavor and freeze those wedges, and another. We do wind up with a freezer full of frozen pie wedges, but that’s not exactly a problem! Frozen pie keeps very well if you wrap it tightly.
And here’s a tip!
If you want your pie to look good, treat yourself to an Ateco 828 tip. You can usually find them at cake decorating stores, and you can always find them on-line. These large, open star tips are great for topping cupcakes or in this case, piping out the perimeter of pies. I bought mine years ago as part of a set and I use it all the time. Here’s a link to the set I recommend: Ateco Large Tube Set.
- 18 Oreos, finely crushed or ground
- 2 1/2 tablespoons of butter, melted
- 30 large marshmallows
- 1/2 cup plus 2 tablespoons of whole milk
- Pinch of salt
- 2 oz of dark chocolate, chopped (I used 7 Dark Chocolate Dove Promises)
- 1/3 cup Kahlua
- 2 1/3 cups of heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon of vanilla extract
- Garnish: 1 oz of melted chocolate mixed with 1 teaspoon of oil, some almonds
- Mix the Oreos and butter and press into bottom and up sides of a 9 inch deep dish glass pie plate. Put the crust in the freezer.
- In the top of a double boiler, combine 24 of the marshmallows, ½ cup of the milk, and salt. Stir over simmering water until marshmallows are melted. Transfer to a mixing bowl. Alternatively, you can combine marshmallows, milk and salt in a microwave-safe mixing bowl and just heat, stirring every 15 to 30 seconds, until melted and smooth.
- Repeat procedure with 6 remaining marshmallows and 2 tablespoons of milk. When marshmallows have melted, immediately add 2 ounces of chocolate and stir until melted and smooth.
- Let both mixtures cool at room temperature for 1 hour.
- When mixtures are cool, stir the Kahlua into the larger (24 marshmallow) batch.
- Beat ONLY 1 1/3 cups of the cream until stiff peaks form. Fold about a quarter of the whipped cream into the chocolate mixture and spread across bottom of pie dish (it will be a pretty thin layer). Fold remaining whipped cream into the Kahlua mixture. Chill the Kahlua mixture for 30 minutes to thicken it somewhat, then pour it over the chocolate layer. It should come almost to the top of the pie dish. Put the whole pie in the freezer for about 8 hours.
- When pie is frozen, beat the remaining 1 cup of cream until peaks are stiff. Beat in powdered sugar and vanilla. Pipe around the edges of the pie. Put back in the freezer until ready to serve. You can garnish it however you want, but I melted 1 oz of chocolate and 1 teaspoon of oil in a heavy duty freezer bag in the microwave for 30 seconds, snipped off the tip, and squeezed chocolate mixture over the frozen whipped cream border. I sprinkled almonds in the middle.
- Let the pie sit out at room temperature for about 30 minutes before slicing — a good trick is to set the frozen pie in a rimmed baking pan with hot water in it. This will help loosen the frozen crust from the pan.