Chocolate Kahlua Pie

Chocolate Kahlua Pie
Chocolate Kahlua Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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. Place chocolate in large heatproof bowl and melt over a pan of barely simmering water, stirring, until smooth. Remove from heat. 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. Whisk 6 tablespoons coffee liquor into melted chocolate. Whisk in melted gelatin. 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. 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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