Kahlua Black Russian Pie

Pat Duran


This recipe is from my Kahlua Recipe Book 1986. This recipe is very good =you know the old saying "You can have your cake and eat it too" well, now "You can have your pie and drink it too!"
This is a smooth and creamy freezer pie- easy so you can make ahead and have it ready when you want it...


★★★★★ 1 vote

8 servings
15 Min
35 Min


  • 1 c
    cream filled chocolate sandwich cookie crumbs
  • 2 Tbsp
    butter, melted
  • 24 large
    marshmallows, or 3 cups, mini
  • 11/2 c
    cold milk
  • 1/8 tsp
  • 1/3 c
  • 1 c
    whipped cream or 8 oz. thawed cool whip
  • ·
    semi-sweet mini chocolate chips or chocolate curls

How to Make Kahlua Black Russian Pie


  1. To make crust, combine cookie crumbs and butter. Press firmly over bottom and sides of a 9-inch pie pan. Freeze until firm.
    Melt marshmallows with milk and salt over hot water.
    Cool until mixture mounds on a spoon.
    Stir in Kahlua. Whip cream if using until stiff peaks form; fold into mixture. Chill until mixture ripples when lightly stirred (about 35 minutes).
    Turn into chilled cookie crust. Refreeze until firm.
    Garnish with chips or chocolate curls.Or spread with chocolate Cool whip swirl in center and chocolate curls around edge.
  2. Check out the White Russian Pie with Browned butter crust,too!

Printable Recipe Card

About Kahlua Black Russian Pie

Course/Dish: Pies
Other Tag: Quick & Easy

Show 4 Comments & Reviews

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