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!
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.
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!
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!
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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.
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:
In a small bowl combine the gelatin and the boiling water, stirring until dissolved. Set aside.
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.
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:
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.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
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!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
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