Kahlua Chocolate Pudding
Ingredients:
- whole graham crackers, crushed - 14
- light brown sugar - 1 T
- butter, melted - 1/2 cup
- Pudding --
- unflavored gelatin - 1 T
- boiling water - 1/3 cup
- sugar - 2/3 cup
- unsweetened cocoa - 1/3 cup
- instant espresso powder - 1 tsp
- cornstarch - 1/4 cup
- cinnamon - 1/4 tsp
- salt - 1/8 tsp
- milk - 3 cups
- bittersweet chocolate, chopped - 4 ounces
- Kahlua - 1/4 cup
- vanilla - 1 tsp
- Whipped cream --
- cold heavy cream - 3/4 cup
- powdered sugar - 2 T
- Kahlua - 1 T
- unsweetened cocoa powder - garnish
Instructions:
Prepare crust -- with a fork, toss together cracker crumbs and brown sugar. Add butter, toss together until crumbs are moistened, press mixture into the bottom and up the sides of a 9-inch pie plate.
Bake in a preheated 325 degree oven for 11 - 12, until fragrant and golden brown. Cool completely on a wire rack.
Prepare pudding -- in a small bowl, combine gelatin and boiling water, stir until dissolved; set aside.
In a saucepan, whisk together sugar, cocoa, espresso powder, cornstarch, cinnamon and salt. Gradually whisk in milk, whisking until smooth. Cook over medium heat, stir constantly, until mixture thickens and comes to a boil, about 10 minutes.
Remove from heat, stir in chocolate and Kahlua, stir in vanilla and gelatin. Pour pudding into the piecrust, press plastic wrap against the surface. Place in refrigerator at least 4 hours but preferably overnight.
Before serving prepare whipped cream -- in a mixing bowl, combine cream, powdered sugar and Kahlua, with mixer on high speed beat until soft peaks form. Dollop or pipe over pie and sift cocoa powder over pie for garnish.
