Kahlua Pie with Coffee Whipped Cream is the perfect desert for the coffee lover in your life. You not only get a recipe today but a giveaway for a Seattle’s Best Coffee pack, loaded with surprises. I hope I have you excited to read more about and enter the giveaway, and I hope you love the recipe. First I want to introduce the giveaway from Seattle’s Best Coffee.
The Hot Iced gift-set includes:• One-month supply of Seattle’s Best Coffee® (4 bags!)• Seattle’s Best Coffee Tumbler for your iced and frozen coffee drinks• Seattle’s Best Coffee Hot Travel Mug to enjoy our brewed coffee on-the-go• Melitta coffee brewer and recipe for a totally new way to make a single cup of coffee• Simple Iced Coffee recipe featuring our go-to cold brew method• Coffee scoop to measure the perfect amount of coffeeAnother couple things to know about Seattle’s Best Coffee:
• Get a coupon for $1.00 off our coffee by visiting their Facebook page: http://bit.ly/SeattlesBestCoupon• Look for their on-pack stickers on select bags of Seattle’s Best coffee where you buy groceries for even more savings!Our review of Seattle’s Best Coffee: My husband is the real coffee snob, so this is actually his description. It is a smooth, full-flavored, slightly sweet (not bitter) cup of coffee. Where some roasts are chalky, bitter and too dark, this one seems to get the balance just right. It is an easy drinking coffee.
Now let me tell you about the recipe I have to offer today. I was given the challenge to create my own recipe using Seattle’s Best ground coffee. I have made coffee desserts from instant coffee and espresso, but I have never seen nor experienced making a dessert with ground coffee or brewed coffee. I had an idea. My mom has passed down an amazing Kahlua pie recipe. I was curious if I could adapt that to fit the challenge. This is totally “Chopped” style (Food Network Show), and I’m loving it. Being a blogger has definitely challenged my culinary bravery in trying new things. Prior to blogging, I was really a recipe follower, but it has been fun to break new ground and try my own creations. How was I wanting to adapt it? I thought of adding the coffee whipping cream topping and adding coffee somehow to the crust. I called a friend of mine who is a pastry chef to see if it was possible to use coffee grounds or brewed coffee in the way I wanted, and she said she has never done it, but she would try steeping the grounds into the cream and just adding the grounds to the cookie crust. I followed her advice, and that is exactly what I did. It worked. First try. Right ratio (in my opinion…some might want the crust a little more sweet, which is why I gave the range for the coffee amount). I was so excited. Sometimes I feel like it ‘s the grace of God when it works. I actually did a whole new crust, adjusting my crust from my Mud Pie. I have a funny story about the Kahlua pie. The first time I made a meal for my (then) future in-laws, I wanted to make it really special. I made them my Brie Pasta. I loved this pasta, so it was my choice for making the perfect meal. Hostess lesson #1 – figure out what your guests don’t like and avoid that. My mother-in-law does not like tomatoes, and that’s a huge component of the Brie Pasta. She was very gracious, and I never knew until later. To end the meal right, I made the Kahlua pie. Well, my in-laws don’t do alcohol. Strike two. They still let me marry their son, so I must have done something right. Maybe they liked my Caesar salad recipe, also served that evening. 😉
Kahlua Pie with Coffee Whipped Cream
For Spring Form Pan:
30 Oreo cookies, crushed (I do mine in a food processor to get the texture very fine)
1-2 Tbsp ground coffee (I use Seattle’s Best medium dark and rich level four)
1/2 cup (1 4oz stick) butter, melted
Combine Oreo cookie crumbs and ground coffee well. Stir in butter until well combined. Press into the bottom and up the sides of a GREASED spring form pan. Chill in refrigerator until filling is ready.
*Note: If using pie plate rather than a spring form pan, use 20 Oreo cookies (crushed), 1/2-1 Tbsp ground coffee, and 1/3 cup butter.
24 large marshmallows or 6 oz mini marshmallows (just over 2 cups mini)
1/2 cup cold milk
1/2 cup Kahlua
1 cup whipping cream, stiffly beaten
Dissolve marshmallows in cold milk in a double boiler or a glass bowl over a pan with steaming water. Keep stirring until melted and smooth. Cool well and add Kahlua. Whisk until fairly smooth. Fold into stiffly beaten whipping cream. Pour into crust and freeze.
Coffee Whipping Cream:
1 cup heavy whipping cream
2 Tbsp ground coffee (I used Seattle’s Best medium dark and rick level four)
* Steep coffee grounds in whipping cream overnight. This extracts the flavor of the coffee into the cream. Strain through a fine mesh strainer.
To strained whipping cream add:
2 Tbsp sugar
1 Tbsp honey
1 tsp vanilla
Whip on high until you have a nice whipping cream texture.
Once ready to serve, remove Kahlua pie from freezer. Add your coffee whipped cream. You can add shaved chocolate curls to the top for decoration and serve with a cup of Seattle’s Best coffee to round out the dessert.
Here are some visuals of the process:
After adding coffee grounds, make sure it is mixed well.
Dissolve marshmallows with milk in double boiler.
Fold Kahlua into marshmallow mixture once cool.
Here is the stiff whipping cream and marshmallow/Kahlua mixture before combined. I thought seeing the texture might be helpful.
Steep the ground coffee (not to mistaken for used coffee grounds) in heavy whipping cream. Refrigerate overnight.
Strain coffee whipping cream though fine mesh strainer.
Enjoy! I like to take my pie out of the freezer 5-10 minutes before serving so it is easier to slice.
Serve with Seattle’s Best Coffee.
Enter the giveaway to win your own Seattle’s Best Gift Pack.