:max_bytes(150000):strip_icc()/2025080820250722-SEA-KahulaPie-DeliStudios-HERO1-06c2614e2ce54a948648627dc6419e7c.jpg?w=780&resize=780,470&ssl=1 "No oven, no noise – just a chocolate chocolate killing")
Why it works
- The throw of crumbs of chocolate cookies with melted butter, sugar, salt and water creates an easy press crust with a sand texture.
- The gelatin helps the tart filling set without cooking.
- The incorporation of the coffee liquor in the pie garnish and the whipped cream garnish gives the notes of coffee rich in dessert.
As a baker and fruit pie passionate, I am generally not afraid of lighting my oven during the summer. This year, however, was a scorcher – I did not bake a single pie, collapse or cookie. Instead, I turned into desserts without cooking, such as cooler cakes, banana divisions and Fudgy chocolate squares, to satisfy my sweet tooth.
This Kahlua chocolate chocolate pie, from the serious EATS contributor, Yvonne Ruperti, is the most recent add to the family’s unrealed summer dessert list. Rich in soft-soft chocolate and flavored with coffee liquor, the pie gets its light and soft texture from the whipped cream folded in melted chocolate. The incorporation of the liquor in the pie garnish and the whipped cream garnish gives the dessert to the fat and the caramel notes, but the use of a judicious quantity prevents him from tasting too much avant-garde alcohol.
It is a minimum effect dessert which requires about 20 minutes of preparation before placing it in the refrigerator to adjust. An easy crust of crushed chocolate cookies thrown with melted butter, sugar and salt means that it is not necessary to deploy or pie dough out of cooking; Just press the wet crumbs in a uniform layer in a 9 -inch pie plate.
For the garnish, you will melt chocolate, then you fold a mixture of slightly sweet whipped cream, gelatin and coffee liquor. Scrape the garnish in your pie crust, then let it adjust in the refrigerator for about three hours. When you are ready to serve, all you have to do is do whipped cream that is flavored with just one more liquor touch. It is a delicious pie that has the taste of a cross between the chocolate mousse and the chocolate cream pie, with just a hint of alcohol and coffee – no oven or stove required.
July 2013
No oven, no noise – just a chocolate chocolate killing
Cook mode
(Keep the screen awake)
For the crust:
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36 chocolate slice cookies (about 4 1/2 ounces; 126 g), like Dewey’s, Oreos or Goya Chocolate Maria Cookies (see Notes)
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113 g uncommon butter (4 ounces; 8 tablespoons), melted
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5 g (1 teaspoon)) Powdered sugar
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1/4 teaspoon Crystal Diamond Salt Casher; For table salt, use half as much in volume
For filling:
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226 g (8 ounces)) Soft-man chocolatefinely chopped
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3/4 teaspoon tasteless powder gelatin
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3 1/3 cups (790 ml)) thick creamsplit
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7 tablespoons (105 ml)) coffee liquorLike Kahlua, divided
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2 tablespoons Powdered sugar (1/2 ounce; 30 g), split
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1/4 teaspoon Crystal Diamond Salt Cashersplit; For table salt, use half as much in volume
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For the crust: In a culinary robot, cookies with a pulse brochure 36 until they are finely crushed. Place the crumbs in a large bowl and mix with melted butter, 1 teaspoon of sugar, 1/4 teaspoon of salt and 2 teaspoons of water to coat evenly. Scrape the crumbs at the bottom of a 9 -inch pie plate and, using flat -bottomed drinking glass or a measurement cup, compresses firmly until the crumbs are in a compact layer, even at the bottom and the sides of the pan.
Eats / Deli breast studios
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For filling: Place the chocolate in a large microwave bowl and the high microwave, stirring every 30 seconds, until it is melted and smooth, about 2 minutes. (Alternatively, the nest bowl on a pan of simmering water and chocolate cast iron, stirring from time to time, until it is melted and smooth, about 5 minutes.)
Eats / Deli breast studios
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Add 1 tablespoon (15 ml) of water to a small microwave bowl and sprinkle with gelatin on top. Let stand until the gelatin has softened and hydrated, about 5 minutes. Microwave in high power until it is just melted, 10 to 20 seconds; Let cool slightly.
Eats / Deli breast studios
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In a bowl of a drummer on a base equipped with the whisk fixing or in a large bowl using an electric handbrush, mix 2 1/3 cup of cream, 6 tablespoons of coffee liquor, melted gelatin, 1 tablespoon of sugar and salt. Whisk at low speed until the sugar is completely dissolved, about 30 seconds. Increase the medium-high speed and continue to whisk until the average peaks are formed, 2 to 3 minutes.
Eats / Deli breast studios
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Add 1/3 of the chocolate whipped cream mixture and, using a flexible spatula, fold until it is well combined. Add the remaining cream and fold gently until the cream is fully incorporated and there are no streaks. (The mixture can deflate slightly; it is not correct.) Scraped in the pie shell and relax until they are adjusted, about 3 hours.
Eats / Deli breast studios
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To serve: in a bowl of a drummer on a base equipped with the whip fixing or in a large bowl using an electric hand mixture, whisk 1 cup of cream, 1 remaining tablespoon and a coffee liquor and 1 tablespoon remaining at low speed until the sugar is dissolved, about 1 minute. Increase the medium-high speed and continue to whisk until the soft peaks are formed, about 1 minute. Serve with a pie.
Eats / Deli breast studios
Special equipment
Culinary robot, 9-inch pie plate, large microwave bowl, drummer on base or electric mixer
Notes
Oreo platelets can be purchased online or in specialized grocery stores. If you use full oreos, scrape the filling.
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