Kahlua Black Russian Pie
This past week, I was asked to make a dessert for the celebratory Easter Day feast!
I decided I wanted to do something I haven’t done in a while, so I went through a list of family recipes and came across one of my mom’s favorites: Kahlua Black Russian Pie.
It had been something like five years since the last time I made this and I’m not really sure why – because it’s so darn good!
The recipe has only a few ingredients and if you want to speed up the process even more – you could buy a chocolate cookie crust already in the shell.
Tips for making Kahlua Black Russian Pie
- If you don’t have a double boiler, you can simply melt the marshmallow with the milk and salt on low, just be sure to constantly stir as it melts.
- Gently fold the stiff whipping cream into the marshmallow mixture – don’t stir.
- Keep the pie chilled in the freezer until it’s ready to be served.
- Optional top coatings prior to pie serving; chocolate curls or cookie crumbs.
I love how this is a COLD pie! To me, it’s similar to an ice cream cake with a cookie crust, but the center is even smoother.
And because of its richness, a small wedge is plenty. Now, the hubs disagrees with me on this, but you can decide for yourself! haha
Here’s the recipe for Kahlua Black Russian Pie:
Kahlua Black Russian Pie
This Kahlua Black Russian Pie is a delicious cold dessert, similar to an ice cream cake but way better!
Ingredients
- 1 cup cream filled chocolate sandwich cookie crumbs approx. 14
- 2 Tablespoons butter melted
- 3 ounces Kahlua
- 24 large marshmallows or 3 cups mini
- 1½ cups cold milk
- 1/8 teaspoon salt
- 1 cup heavy whipping cream
Instructions
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Combine cookie crumbs and butter in an 8-inch pie plate. Mix well and press firmly in an even layer over the bottom and sides of pan to form a crust. Place in freezer until firm.
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Meanwhile, melt marshmallows with milk and salt over hot water. Cool until mixture will mound on a spoon. Stir in Kahlua.
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Beat whipping cream stiff and gently fold into marshmallow mixture. Chill in fridge about 30 minutes, until mixture holds ripples when stirred lightly. Turn into chilled cookie shell and freeze firm.
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(Optional) Before serving, sprinkle some additional cookie crumbs on top.
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Cut into wedges.
Let me know if you make this delicious Kahlua Black Russian Pie, and what you think of it! Enjoy.
