Coffee Liqueur Pie
Submitted by ejpaints
Frozen chocolate marshmallow pie spiked with coffee liqueur and topped with slivered almonds. A fluffy, no-bake dessert that works as individual tarts or one show-stopping pie.
YIELD
1 piePREP
10 minCOOK
20 minREADY
5 hrsMarshmallows, chocolate chips, and coffee liqueur walk into a saucepan, and what comes out is this impossibly fluffy frozen pie filling that tastes like a boozy hot chocolate turned into dessert.
The marshmallows melt into the chocolate and evaporated milk, creating a thick, mousse-like base. Once it cools, Kahlua goes in along with whipped topping, and the whole thing freezes into something light and scoopable.
Make it as one pie or fill individual tart shells for a plated dessert that looks like it came from a restaurant. Slivered almonds on top add a nutty crunch.
Kitchen Tips
- Stir constantly while melting. Chocolate and marshmallows burn quickly over direct heat. Low and slow is the only way.
- Cool the mixture fully before adding the whipped topping. Warm filling will melt the whipped topping and collapse all that airy volume.
- Freeze for a minimum of 4 hours. Overnight is even better. The filling needs time to firm up so slices hold their shape.
Ingredients
Directions
Combine evaporated milk and chocolate peices in saucepan.
Cook over low heat, stirring constantly, until until chocolate melts and mixture thickens.
Stir in marshamallows until melted.
Remove from heat and place in refrigerator until cool, about 1 hour.
Stir occassionally.
Add coffee liqueur.
Fold in whipped topping.
Spoon into pie tarts or pie shell.
Freeze at least 4 hours, or until firm.
Garnish with slivered almonds.
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