Chocolate Kahlua Pie

By kayjayjohnson

Ingredients

• 3 1/2 ounces semisweet chocolate chips
• 1 3/4 cups milk
• 1/2 cup heavy cream
• 3/4 cup sugar (divided)
• 3 Tbsp + 1 tsp cornstarch
• 3 egg yolks
• 1 tsp vanilla extract
• 5 Tbsp Kahlua
• 1 graham cracker crust, 9″ (you can make your own, but I was lazy and used a store-bought one)

Details

Adapted from sugarcrafter.net

Preparation

Step 1

Place the chocolate chips in a medium mixing bowl.

In a medium sauce pan, pour in the milk, cream, and 1/4 cup of the sugar. Bring to a boil. In a small bowl, whisk together the cornstarch and the other 1/2 cup of the sugar.

In another small bowl, whisk the egg yolks until they begin to lighten in color. Add in the cornstarch mixture and vanilla and whisk until well-combined.

Once the milk mixture has boiled, pour 1/3 of it into the egg mixture, whisking constantly to temper the eggs. Whisk in another 1/3 of the milk, and then pour the egg mixture into the sauce pan with the remaining milk. Reduce the heat and whisk until the mixture thickens, and then cook for a few minutes longer before turning off the heat. Pour the mixture through a fine-mesh strainer into the bowl of chocolate.

Whisk the mixture until the chocolate melts. Add the Kahlua and whisk until well-combined. Let the mixture sit for 10 minutes.

Pour the filling into the crust, and then place plastic wrap directly on the surface of the chocolate. Chill at least 4 hours before serving.