Kahlúa Pudding Pie

This was the holiday pie of the year -- I made it for both Thanksgiving and Feast of Christmas Eve.  I liked the idea of making a homemade pudding, rather than out of the box, and everyone liked the idea of the Kahlua in it.  It's basically a velvety, chocolate cream pie with a Kahlua and cinnamon kick.

Yield: 8 servings
Prep Time: 15 minutes
Cook: 4 hours 40 minutes

For the crust:

• 14 whole graham crackers
• 1 Tbsp. light brown sugar
• 1 stick unsalted butter, melted

DIRECTIONS

1. Preheat the oven to 325°F.
2. In a food processor, add graham crackers, brown sugar and butter, pulsing until moistened.
3. 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.
4. Bake until fragrant and golden brown, about 12 minutes.
5. Cool completely on a wire rack.

For the pudding:

• 1 Tbsp. unflavored gelatin
• 1/3 cup boiling water
• 2/3 cup sugar
• 1/3 cup unsweetened cocoa
• 1 tsp. instant espresso powder
• ¼ cup cornstarch
• ¼ tsp. ground cinnamon
• 1/8 tsp. salt3 cups lowfat milk
• 4 oz. bittersweet chocolate, chopped
• ¼ cup Kahlúa
• 1 tsp. vanilla extract

DIRECTIONS

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

For the whipped cream:

• 3/4 cup cold heavy cream
• 2 Tbsp. powdered sugar
• 1 Tbsp. Kahlúa
• Unsweetened cocoa powder or grated milk chocolate, for garnish

DIRECTIONS

1. Place the ingredients in a large mixing bowl and beat with an electric mixer on high speed until soft peaks form.
2. Dollop or pipe onto pie
3. Add sifted cocoa powder or grated milk chocolate over pie for garnish.
4. Slice and serve.

Adapted from:  Handle the Heat blog