Kahlua Cream Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 slices
Ingredients
For the base:
  • 200g plain sweet biscuits - I used vanilla wine biscuits
  • 90g butter
  • ½ tsp ground cinnamon
For the filling:
  • 200g white marshmallows
  • 2 tablespoons milk
  • 2 tbsp Kahlua or other coffee liqueur
  • 1 tbsp branch
  • 2½ tsp powdered gelatine
  • 2 tbsp water
  • 1 cup cream
Instructions
To make the base:
  1. Place the biscuits and ground cinnamon into a food processor and blitz into a very fine crumb.
  2. Melt the butter and mix well into the biscuits.
  3. Press the biscuits into the base and sides of a 19cm loose bottomed cake tin with your fingers, pressing firmly and ensuring there are no holes. Refrigerate while you prepare the filling.
To make the filling:
  1. Put the marshmallows and milk into a large bowl and place the bowl over a pot of simmering water. Make sure the bowl doesn't touch the water. Stir over a low heat until the marshmallows have melted and the mixture is smooth. This will take about 10 minutes - for a long time you think the marshmallows aren't going to melt then all of a sudden you have a bowl filled with sticky, sweet liquid.
  2. Stir in the coffee liqueur and brandy and set aside to cool.
  3. Place the water into a bowl large enough to fit over the saucepan you used to melt the marshmallows. Sprinkle the gelatine on to the water and leave it swell for around 5 minutes. Place the bowl over the hot water and stir until the gelatine has melted.
  4. Mix the gelatine liquid through the marshmallow.
  5. Whip the cream until soft peaks form, then gently fold this through the marshmallow mixture.
  6. Pour the mixture into the prepared crust and refrigerate for 24 hours before serving.
Notes
If you wish, decorate the pie with extra whipped cream and slivers of chocolate before serving. Slice with a hot knife.
Recipe by The Fare Sage at https://www.thefaresage.com/kahlua-cream-pie/