While the amazing Kate McDermott of Art of the Pie is virtually teaching people how to make the most glorious pies, I thought I would share a pie Kate, our friend Debi Koenig, and I whipped together a couple of years ago, this beautiful Kahlua Cream Pie with Chocolate Cookie Crust. It is based on Kate’s original Grasshopper Pie.
When I joined IACP (International Association of Culinary Professionals) I went to my first event very nervous because I did not know a single soul at the conference. Knowing there would be other people there that were as uncomfortable as me helped a little. And then someone asked if the chair next to me was taken – I looked up and saw a lovely lady with a huge welcoming smile and the most beautiful blue eyes, twinkling with happiness.
That woman was Kate McDermott, and it was fate that we sat together that morning. I was captivated by Kate and the stories she was sharing. She passed around a photo of the most glorious homemade pie and explained she had made it in a Dutch oven over a campfire. This was a kindred soul and I knew it instantly.
Kate is the author of “Art of the Pie: A Practical Guide to Homemade Crusts, Filling, and Life“, “Home Cooking with Kate McDermott” and her latest is “Pie Camp” – all available today on Amazon!
Debi and I met in junior high and were friends all through high school and then went different directions. Years later we met again at a class reunion and have enjoyed renewing our friendship since. Still the same sweet gal I knew but even more fun today! She is a very talented home cook and excellent baker – another kindred spirit!
When the three of us get together, there is always laughter and lots of creative ideas fly. This night we decided to design a new pie just for Chocolate Monday!
This Kahlua Cream Pie with Chocolate Cookie Crust is incredibly easy to make – perfect for little hands to help – no baking required. You can use a stand mixer, hand mixer, or even whisk by hand. If you want a good arm workout, use the whisk. The only part that requires cooking is melting the marshmallows. Supervise that part and let the kids do all the rest. They will love the sense of accomplishment and kudos they get when everyone enjoys their pie!
Have a wonderful week and Happy Chocolate Monday!
Key Ingredients for Kahlua Cream Pie with Chocolate Cookie Crust:
- Chocolate cookie crumbs, melted butter
- Marshmallows, half and half, liqueur, heavy cream
- Chocolate covered coffee beans, optional
Can I color this pie for different holidays?
Absolutely! Feel free to add a few drops of food coloring to suit any holiday, such as red for Christmas, Valentine’s Day, or the 4th of July. You could use blue for Hanukkah, pink for Easter, or orange for Halloween. Sprinkles on top also add a lot of festive fun!
The amounts in the ingredients are for a 9-inch shallow pie plate. If you are using a deep-dish pan, increase the crust to 2 cups cookie crumbs and 4 tbsp of butter. No need to increase the filling, the pie will just be shallower.
How to make Kahlua Cream Pie with Chocolate Cookie Crust:
- Combine the cookie crumbs and melted butter; press into a 9-inch pie plate and refrigerate
- Melt the marshmallows in the half and half over simmering water; set aside to cool
- Whip the cream to firm peaks, whisk in half the marshmallow mixture then fold in the rest of it; whisk in the liqueur of choice and pour into cooled crust; refrigerate at least 1 hour
- Decorate the pie with extra cookie crumbs and chocolate-covered coffee beans or anything that symbolizes the flavors in the pie
- Cut into wedges and serve
If you want to make this for St. Patrick’s Day or Christmas, use Kate McDermott’s original recipe with Crème de Menthe for the green color.
Recommended Tools (affiliate links; no extra cost to you):
For a gluten-free crust we used Pamela’s Gluten-Free Dark Chocolate Chunk Cookies, pulsed in the food processor. You can use any gluten-free chocolate cookie you like.
- 1-1/2 cups chocolate cookie crumbs, gluten-free if needed (see Gluten Free Tips above)
- 3 tbsp salted butter, melted, preferably Kerrygold Irish brand
- 28 regular size marshmallows
- 2/3 cup half and half
- 7 tbsp liqueur, such as Kahlua, Grand Marnier, Cointreau, Chambord, etc. Any combination you prefer. **
- 1 cup cold heavy whipping cream, whipped to firm peaks
- Additional chocolate cookie crumbs, for decorating
- Chocolate covered coffee beans or other garnish, optional
- Lightly sweetened whipped cream, optional
- Prepare the Crust: Crush the cookies into crumbs either in a food processor or with a rolling pin in a resealable plastic bag. Mix them together with the melted butter. Press the mixture into a shallow 9-inch pie plate creating a crust. Refrigerate while you make the filling to firm the crust.
- Make the Filling: In a bowl set over a pan of simmering water, combine the marshmallows with the half and half. Heat, stirring, until the marshmallows are nearly melted. Carefully remove from the heat and finish melting the marshmallows, stirring constantly. Let the mixture cool while you whip the cream.
- When the cream has reached firm peaks (the peaks will stand up with the tips bending over), whisk half into the melted marshmallow cream mixture. Once it is fully incorporated, fold the remaining whipped cream in until there are no more streaks. Add your choice of liqueurs and whisk until completely blended. Pour into the chilled crust, smoothing to the edges if needed.
- Return the pie to the refrigerator and chill for at least 1 hour.
- Decorate and Serve the Pie: Sprinkle the extra cookie crumbs decoratively over the top of the pie and add some chocolate-covered coffee beans or something that tells people what the flavor of the pie will be. If you chose to use mint in the flavoring, you would use some mint leaves as a garnish. If you used citrus, add some thin slices of the matching fruits.
- Cut into wedges and serve with a dollop of whipped cream if desired.
** For a non-alcoholic version, you can add more heavy cream. You can add flavor by infusing the cream with your favorite flavors using extracts or steeping the cream with ingredients such as citrus, coffee beans, or fresh mint leaves. If you want to make this for St. Patrick's Day, use Kate's original recipe with Crème de Menthe for the green color.
Recipe developed by Kate McDermott, Jane Bonacci, and Debi Koenig
Amount Per Serving: Calories: 505Total Fat: 25gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 53mgSodium: 202mgCarbohydrates: 56gFiber: 1gSugar: 39gProtein: 4g
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