Kahlua White Russian Pie
KAHLUA BROWNED BUTTER CRUST:
2 1/2 ccrushed packaged shortbread cookies
2 Tbspgranulated sugar
1 pkgknox unflavored gelatine
1/4 ccold water
3 largeeggs, separated
7 Tbspgranulated sugar
1/2 cwhipping cream or 1 1/2 cups thawed cool whip
1 cwhipping cream or 8 oz. thawed cool whip
How to Make Kahlua White Russian Pie
- Kahlua Browned Butter Crust:
In a saucepan, heat butter until lightly browned. Remove from heat. Add kahlua. Stir in cookie crumbs and sugar; blend well. Reserve 1/2 cup of mixture for pie's center. Press remaining crumbs firmly over bottom and sides of buttered 9-inch pie pan; chill.
Soften gelatine in cold water; let stand 5 minutes. Dissolve over hot water. Beat egg yolks with 4 Tablespoons sugar until thick and lemon-colored. Gradually beat in kahlua and vodka. Cool, stirring occasionally, until mixture thickens slightly.
Beat egg whites until frothy; then, one at a time, beat in 3 Tablespoons sugar until stiff peaks form. Fold into kahlua-gelatine mixture. Whip cream until stiff peaks form; fold in.
Chill mixture a few minutes,until it mounds on a spoon.
Turn 1/2 into chilled crust. Sprinkle with reserved crust mixture. Top with remaining filling; shill several hours or overnight.
Before serving, swirl Kahlua Cream topping over pie. Garnish with white and chocolate curls of chocolate and white chips.
- Kahlua Cream Topping:
Whip cream with kahlua until stiff peaks form. Spread on pie. Garnish.
See Kahlua Black Russian Pie too!