White Russian Brings Spirit to Creamy Pie

The classic Kahlua White Russian becomes a dessert spectacular in this cool and creamy pie, spirited with Kahlua and a hint of vodka. Featuring a flavorful shortbread cookie crust, it provides a festive finishing touch to holiday entertaining. Garnish with white chocolate shavings for a spectacular presentation.

KAHLUA WHITE RUSSIAN PIE

1 envelope unflavored gelatin

1/4 cup cold water

3 eggs, separated

7 tablespoons sugar

1/4 cup Kahlua

3 tablespoons vodka

1/2 cup whipping cream, whipped

Kahlua Browned Butter Crust

1/2 crumb mixture, reserved from crust

Kahlua Cream Topping

Grated white chocolate

Sprinkle gelatin over cold water and let stand 5 minutes to soften. Dissolve over hot water.

Beat egg yolks with 4 tablespoons sugar at high speed until thick. Beat dissolved gelatin slowly into egg mixture. Stir in Kahlua and vodka. Cool, stirring occasionally, until mixture begins to thicken slightly.

Beat egg whites to soft peaks, then beat in remaining 3 tablespoons sugar, 1 tablespoon at a time, to make meringue. Fold into gelatin mixture. Fold in whipped cream. Chill mixture until it mounds on spoon.

Turn half into chilled Kahlua Browned Butter Crust. Sprinkle evenly with reserved crumb mixture. Top with remaining filling. Chill several hours or overnight. Before serving, swirl Kahlua Cream Topping over pie. Garnish with grated white chocolate. Makes 8 servings.

Kahlua Browned Butter Crust

2 1/2 cups shortbread cookie crumbs

2 tablespoons sugar

1/2 cup butter or margarine

1 tablespoon Kahlua

Combine cookie crumbs and sugar in bowl. Heat butter over moderate heat until lightly browned. Remove from heat and stir in 1 tablespoon Kahlua and mix well with crumbs.

Reserve 1/2 cup crumbs for pie center. Press remainder over bottom and sides of buttered 9-inch pie plate. Chill.

Kahlua Cream Topping

1 cup whipping cream

3 tablespoons Kahlua

Beat whipping cream to soft peaks. Beat in Kahlua, 1 tablespoon at a time, until topping is stiff.