Chocolate Kahlua Pie Recipe

Prep crust

Preheat the oven to 350°F (175°C). Lightly grease a 9-inch (23 cm) removable-bottom or pie pan.

Place the chocolate sandwich cookies in a food processor and pulse to fine crumbs. Measure 1 3/4 cups of crumbs and transfer to a medium bowl. Stir in 2 teaspoons granulated sugar and the finely chopped 1/2 cup toffee bits until evenly distributed.

Pour the 6 tablespoons melted butter over the crumbs and stir thoroughly until the mixture resembles wet sand and holds together when pressed.

Press the crumb mixture evenly into the bottom and up the sides of the prepared 9-inch pan, making a slightly higher rim to contain the mousse. Use the bottom of a measuring cup to compact the crust firmly.

Bake the crust for 8–10 minutes to set. Remove from oven and cool on a rack for 15 minutes. Reduce oven temperature to 325°F (160°C) if you plan to bake the filling slightly (optional). Once cooled, chill in the refrigerator while you make the filling so it firms up (about 15–20 minutes).

Bloom gelatin

Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water in a small bowl. Let sit for 5 minutes to bloom.

Warm cream and melt chocolate

Place 8 ounces chopped semisweet chocolate into a heatproof bowl. In a small saucepan, warm 1 cup heavy cream over medium heat until it just begins to simmer (do not boil). Pour the hot cream over the chocolate and let sit for 1 minute, then stir gently until the chocolate is fully melted and smooth. Stir in 2 tablespoons room-temperature butter until glossy. Stir in 3 tablespoons Kahlúa and 1 teaspoon cooled espresso or strong coffee. Set aside to cool slightly.

Make egg custard base (tempered eggs)

In a medium heatproof bowl whisk together 3 large egg yolks and 3 tablespoons granulated sugar until pale and slightly thickened. Set a medium saucepan with 1 to 1.5 inches of water over medium heat to create a double boiler. Place the bowl over the simmering water (bowl should not touch water) and whisk constantly for 3–5 minutes until the mixture reaches about 160°F (70°C) or it thickens slightly and feels warm. Remove from heat.

Quickly whisk a small ladle (1–2 tablespoons) of the melted chocolate mixture into the tempered yolks to warm them, then whisk the warmed yolk mixture back into the remaining chocolate mixture until fully combined and smooth.

Incorporate gelatin

Microwave the bloomed gelatin for 5–8 seconds or warm it gently until it dissolves completely. Stir the dissolved gelatin into the chocolate-yolk mixture until fully incorporated.

Whip cream

In a chilled bowl, whip 1 cup heavy cream with 1/2 teaspoon vanilla extract and 1/4 teaspoon kosher salt to soft peaks. Be careful not to overwhip; you want a billowy texture that folds easily.

Fold one-quarter of the whipped cream into the chocolate mixture to lighten it, using a rubber spatula and gentle strokes. Then fold in the remaining whipped cream in two additions until there are no streaks and the mousse is uniform and airy. Taste and adjust by adding up to 1 additional tablespoon Kahlúa if desired (optional).

Transfer the mousse into the chilled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any trapped air and level the filling.

Sprinkle the additional 1/4 cup toffee bits evenly over the top of the mousse for a crunchy layer (reserve a tablespoon for garnish if desired).

Chill the pie in the refrigerator for at least 4 hours, preferably overnight, until the mousse is set and sliceable.

When ready to serve, remove the pie from the refrigerator about 10 minutes to take the chill off for easier slicing.

Run a hot, dry knife around the edge to loosen the pie, then remove the rim if using a removable-bottom pan. Slice with a hot, clean knife (wipe between each cut) for neat slices.

Top each slice with a dollop of optional whipped cream, a sprinkle of the reserved toffee bits, and chocolate shavings. Lightly dust with cocoa powder if desired.

Store leftover pie covered in the refrigerator for up to 3 days.