Filed Under: Chocolate | Dessert | Pie

Kahlua Pudding Pie

Recipe By Tessa Arias
August 8th, 2014

Kahlua Pudding Pie features a buttery graham cracker crust, a homemade chocolate Kahlua pudding filling, and is topped with Kahlua whipped cream. It’s the perfect pie for summer entertaining!

Yield: 8 servings

Prep Time: 15 minutes

Cook: 22 minutes

Sometimes when I create a ridiculously good recipe it’s pure agony to wait to share it with you. This Kahlua Pudding Pie recipe is one of those recipes that I have been eagerly waiting to share because pudding pies are one of my all-time favorite desserts. Add a touch of Kahlúa coffee and rum liqueur and I’m head over heels. I don’t know what it is about the combination of a crunchy graham cracker crust with the smooth, creamy, and rich pudding filling but every bite is pure bliss. Plus, that’s Kahlúa whipped cream on top which is just incredible.

Kahlua Pudding Pie
I’ve had so much fun creating Kahlúa recipes to share with you as a part of their Summer Shake-Up campaign. With summer sadly coming to an end soon I knew I had to make a festive pie as a last celebration of the season. Despite the rich taste and feel, this recipe is surprisingly cool and refreshing. It’s actually made with 1% lowfat milk, so it’s more summer-friendly than most pies. You must bring it to the next summer barbeque or cookout, your friends and family will love you for it.

I hope you’ve had an incredible summer full of fun and adventure so far, or at least a little relaxation. How are you going to shake things up during this last month of summer? If you didn’t already know, my mom grew up in Australia and I am a dual-citizen, I actually lived there for a little while when I was a girl. We’re shaking things up by having an Aussie barbeque to celebrate the Northern Hemisphere’s summer, since it’s summer in the U.S. but winter in Australia right now. Knowing that the bottom half of the world is cold makes our summer celebration all the more special!

Kahlua Chocolate Pudding Pie

Recipe Rundown
Taste: Chocolate and Kahlúa belong together, especially in the form of a rich yet refreshing pudding pie.
Texture: The crust is buttery yet crunchy and the pudding filling is perfectly luscious. I love the light-as-air Kahlúa whipped cream to top it all off.
Ease: Very easy, the pudding filling just requires 10 minutes of whisking at the stove. Turn on some summer music while you’re whisking!
Appearance: Who could resist a piece of this pie?
Pros: Perfect summer entertaining dessert. Pudding pies are my favorite!
Cons: Absolutely none.
Would I make this again? Of course!
Kahlua Pudding Pie

Share on Pinterest:

Kahlua Pudding Pie

Check out Kahlúa’s social media pages for fun entertaining and cocktailing inspiration and be sure to share all the ways you’re shaking up summer with the hashtag #KahluaSummer.

This post has been sponsored by Kahlúa. All opinions provided are my own.

How to make
Kahlua Pudding Pie

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 22 minutes
Inactive Time 4 hours 3 minutes
Total Time: 4 hours 40 minutes
Kahlua Pudding Pie features a buttery graham cracker crust, a homemade chocolate Kahlua pudding filling, and is topped with Kahlua whipped cream. It’s the perfect pie for summer entertaining!


For the crust:

  • 14 whole graham crackers
  • 1 tablespoon light brown sugar
  • 1 stick (8 tablespoons, 4 ounces) unsalted butter, melted

For the pudding:

  • 1 tablespoon unflavored gelatin
  • 1/3 cup boiling water
  • 2/3 cup sugar
  • 1/3 cup unsweetened cocoa
  • 1 teaspoon instant espresso powder
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 3 cups lowfat milk
  • 4 ounces bittersweet chocolate, chopped
  • 1/4 cup Kahlúa
  • 1 teaspoon vanilla extract

For the whipped cream:

  • 3/4 cup cold heavy cream
  • 2 tablespoons powdered sugar
  • 1 tablespoon Kahlúa
  • Unsweetened cocoa powder, for garnish


For the crust:

  1. Preheat the oven to 325°F.
  2. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

For the pudding:

  1. In a small bowl combine the gelatin and the boiling water, stirring until dissolved. Set aside.
  2. In a medium saucepan whisk together the sugar, cocoa, espresso powder, cornstarch, cinnamon, and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, stirring constantly, until the mixture thickens and comes to a boil, about 10 minutes.
  3. Remove from heat and stir in the chocolate and Kahlúa. Stir in the vanilla and reserved gelatin. Pour into the piecrust and press plastic wrap against the surface. Refrigerate until very well chilled, at least 4 hours but preferably overnight.

For the whipped cream:

  1. Place the ingredients in a large mixing bowl and beat with an electric mixer on high speed until soft peaks form. Dollop or pipe onto pie and sift cocoa powder over pie for garnish. Slice and serve.
Course: Dessert
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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Recipe Rating

  1. #
    Sara — April 26, 2017 at 6:27 pm

    This looks GORGEOUS!! Just one question, I see there’s 1 tbsp gelatin in the recipe. We add it with the boiled water, and then we have have reserved gelatin later? How much gelatin are we using with the water and then later? Thanks!!

  2. #
    Ana — January 1, 2015 at 10:08 am

    what can i substitute the Kahlúa with, if thats even possible

  3. #
    Pati L — August 10, 2014 at 12:13 am

    This looks yummy! I had a craving for chocolate pudding a couple of weeks ago, I added a few ounces of Peppermint Kahlua to the milk & instant mix, wow! Great timing posting this recipe, I am craving choc/kahlua!

  4. #
    Liz @ Floating Kitchen — August 8, 2014 at 4:31 pm

    Dying over this. I love Kahlua. I could eat this whole thing myself….good thing it’s made with 1% milk :-).

  5. #
    Meghan @ Cake ‘n’ Knife — August 8, 2014 at 11:29 am

    Well this pie just kicked my diet’s butt… It’ll be so worth it!!! 🙂

  6. #
    Amanda — August 8, 2014 at 9:55 am

    Pudding pies are hard to beat. This one looks wonderful!

  7. #
    Beth @ bethcakes — August 8, 2014 at 8:26 am

    Kahlua whipped cream! <3 This pie looks beyond incredible. Definitely love a good crunchy graham crust and a creamy pudding filling! Those are the best pies. 🙂

  8. #
    Gaby — August 8, 2014 at 7:09 am

    I’m craving this now! So delicious!

  9. #
    Jacklyn — August 8, 2014 at 6:27 am

    Mmmm, Kahlua whipped cream? This pie sounds and looks so dreamy!

  10. #
    Chelsea @chelseasmessyapron — August 8, 2014 at 4:26 am

    I love pudding pies and this one looks so great Tessa! I love your recipe rundown – completely convinced I need a huge slice, or two 🙂 Pinned!

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