No-Bake Chocolate Satin Kahlua Pie
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Updated Aug 26, 2019, Published Feb 05, 2013
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It’s February and I’m craving chocolate. It must be because Valentine’s Day is in the air. Lately all I can think about is this no-bake chocolate pie. Yes, you read that right — no bake.
For those of you scrolling down for a sneak peak at the recipe and concerned about the eggs in the filling, they are actually cooked when you beat them into the hot chocolate. The end result is a thick, creamy chocolate sauce that firms up in the fridge.
I have been craving this pie since December after I tasted a similar pie made by Erika who took it to my friend Ania’s home. Ania is such a doll and hosted a very sweet private book signing party for me. I used to work with Ania and was flattered when she invited me as her guest of honor for her annual Christmas party with her close friends. It was a festive evening making new friends, enjoying some wonderful appetizers, sipping persimmon margaritas, and signing Muy Bueno cookbooks.
Once we all sat down to relax, this satin looking pie made its grand appearance. Let me just start with the chocolate crust — holy moly. Have you ever tasted or seen chocolate wafers? Well I hadn’t even heard of them, but now after making this recipe I know it won’t be the last chocolate wafer crust I make. If you are unable to find chocolate wafers then try making it with this chocolate graham-cracker crust recipe. Yes, I’ve tried them both and both are fantastic.
This chocolate satin pie is soft and silky, similar to a chocolate mousse, not too sweet, and spiked with a hint of Kahlua. Need I say more? My friend Ania topped our slices of pie with Rompope (Mexican eggnog) and it was heavenly. I tried to find Rompope at a liquor store in my area but did not have any luck, however, it tastes pretty darn spectacular without it too.
For an after dinner surprise, try this no-bake chocolate satin pie. One bite and the smooth chocolate richness will have your loved ones asking for more.
No-Bake Chocolate Satin Kahlua Pie
Ingredients
Chocolate Cookie Pie Crust:
- 30 chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers
- 5 tablespoons unsalted butter, softened
Filling:
- 1 can evaporated milk, 12-ounce
- 2 large egg yolks
- 2 tablespoons Kahlua
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 2 cups semi-sweet chocolate morsels, 12-ounce package
Topping Options:
- Rompope, Mexican eggnog
- Pomegranate seeds
- Raspberries
Instructions
- For the Pie Crust:
- Place cookies in a food processor and process until the pieces are about the size of peas. Stop the food processor, add the melted butter, and continue to process until the crumbs are fine.
- Pour crumb mixture into a 9-inch pie plate and, using your fingers, press firmly and evenly into the bottom and up the sides.
- For the Filling:
- Whisk together evaporated milk and egg yolks in a medium saucepan. Heat over medium-low heat, stirring constantly until mixture is very hot and thickens slightly; do not boil. Remove from heat; stir in Kahlua, cinnamon, vanilla, and chocolate morsels until completely melted and the mixture is smooth.
- Pour into crust; refrigerate for 3 hours or until firm. Top with your toppings of choice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Written by Yvette / Photos by Yvette
Great job!!! Looks beautiful. I can’t wait to try it with a little cinnamon! Try it with some raspberry liquor sometime too.
OMG. This looks fantastic. And easy as well. I am always looking for new dessert recipes to serve with Mexican meals. Thanks!
Hi there,
I have a quick question about “Muy Bueno Cookbook!” Please email me when you get a chance…thank you!
wow– this looks amazing! I like that you could make it ahead before having company for a meal and then pull this out of the kitchen– magical!
What a gorgeous pie! Those flavors are just heavenly.
Cheers,
Rosa