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Chocolate Kahlua Pie via Matt Lewis and Chocolate Bar | Pie Month

This is the 7th entry in our Month of Pie. Pie Month is a celebration of things we love. Because life is hard, and there should always be more pie. Have a look at the other entries. Really. 
Pie #4 - Peanut Butter Cream Pie with Chocolate Whipped Cream
Pie #5 - Butterscotch Cream Pie with Gingersnap Crust and Cashew Brittle
Pie #6 - Banana Cream Pie with Chocolate Chip Cookie Crust
This pie saved us this week. 

Our lives are not hard, no matter what we say or think. But there comes a time in everyone’s life, maybe, where things aren’t quite sticking together the way they did, like the sides of a pullup diaper that’s been pulled up and down and sideways a few too many times. It’s just not holding its shape quite the same way it did or it should. We are sick (as we always are this time of year), and tired, and snow has canceled school for our son once already, and we’re bound to be stuck inside tomorrow when it snows again, and how can you be getting another cold when you didn’t get over your last one which was your third consecutive cold in a row, and for the love of all that is good and holy, could we just get off whatever messed up, coked up ride we are on and stop for a blasted second? And think. And be. And just stop.

And then there is pie. A perfect pie to be eaten on the couch. Or over the sink. And it has just enough booze in it to kick your mouth into gear, to get your spirit tapping its foot again, to say to your wife, “Oh, now this. THIS is good.” To not share it with the neighbors, because we need this pie all for ourselves. To go back for a second piece because you are eating your emotions, and your emotions are delicious. And you need more. Really.

This pie, this blessed pie, is from our hero, Matt Lewis, he of Baked fame. If you read our blog, you know we
stalk adore Matt. If you haven’t purchased Baked and Baked Explorations, your life has no meaning. But if you’re truly a regular reader of The Peche, you know our love for Matt started a long time ago with Chocolate Bar, his chocolate store and cookbook. It’s amazing when someone is creating food that is so perfect to begin, and you watch it grow and deepen and just get better. 

(Have you seen
Baked’s brownie mixes at Williams-Sonoma? Beautiful.)

So make this Chocolate Kahlua Pie from Chocolate Bar when life is spinning out of control, when it all seems too much, and when you need to catch a break and no break is in sight. This pie heals everything. And Matt has left extra room in the crust for an obscene amount of Kahlua Whipped Cream, because he knew you needed some extra love.

recipe | Chocolate Kahlua Pie via Matt Lewis and Chocolate Bar


  • 6 tablespoons unsalted butter
  • 2 teaspoons sugar
  • 1 ½ cups finely ground chocolate wafers (find them in the cookie aisle)

Turn the oven to 325. Pull out a 9-inch pie plate.

Melt the butter and then add in the sugar. Stir. Place the cookie crumbs into a medium bowl. Drizzle the butter over the crumbs until everything is evenly coated. Dump the butter and crumb mixture into the pie plate. Press the crumbs evenly into the bottom and up the sides. Bake around 10-12 minutes until it looks done. They’re dark chocolate, so use your best judgment. Pull it out and let it cool completely while you make the filling.

Chocolate Kahlua Filling

  • 3 ½ ounces bittersweet chocolate, chopped into very small pieces
  • 2 cups milk
  • ½ cup heavy cream
  • ¾ cup sugar (divided)
  • 3 tablespoons + 1 teaspoon cornstarch
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 3 tablespoons Kahlua
  • 2 tablespoons cocoa powder (for garnish)

Take the chopped chocolate and place in a medium mixing bowl. Put a fine-mesh strainer on top of the bowl. You’ll need it later.

Put the milk, cream, and ¼ cup of the sugar in a medium saucepan. Bring it to a boil.

Either sift the cornstarch into a small bowl or whisk it up to break up any clumps. Whisk in ½ cup of the sugar.

Whisk the egg yolks in a medium bowl until they start to lighten in color a bit. Add in the cornstarch mixture and whisk it (it’s going to be thick). Whisk in the vanilla.

Once the milk has boiled, stream ⅓ of it into the egg mixture and whisk like crazy. Whisk in another ⅓ of the milk. Then dump all of the eggy milk back into the pan with the remaining milk. Reduce the heat under the pan to medium and whisk until it starts to boil and thicken.  Once it starts to boil, whisk for three minutes and turn off the heat.

Pour the mixture through the fine-mesh strainer so that it falls over the chocolate. Whisk the mixture carefully until the chocolate melts and everything is evenly mixed together. Add the Kahlua and whisk. 

Let the mixture sit there for 10 minutes. Pour the Kahlua chocolate into the prepared crust. Cover with plastic wrap, placing the plastic directly on top of the chocolate. Chill for at least 4 hours.

Kahlua Whipped Cream

  • 2 cups heavy cream
  • ¼ confectioners sugar
  • 3 teaspoons Kahlua

Whip the cream until soft peaks form. Slowly add the sugar and Kahlua into the cream. Whip until the mixture has doubled in volume with soft peaks. Pour over the Kahlua chocolate. Top with sprinkled cocoa powder.

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Reader Comments (18)

This looks incredible. Pie genius!

Considering I got laid off this week, I am pretty sure I will be making this pie this weekend. Although I might be adding a bit more booze than the recipe calls for. :-P

January 20, 2011 | Unregistered CommenterTracy

I'm sorry that you are all still ill and wondering where you get the energy to make this and all the other amazingly beautiful pies you've been doing. As if that weren't enough, you take the time to write so eloquently about them and to photograph them so artfully. Thank you for yet another post on another wonderful pie. Hope you all feel better soon and that the pull-ups stay up and the noses stay dry.

January 21, 2011 | Unregistered CommenterPaula

Thanks goodness for two things - first, that you aren't just phoning it in at this point in pie month. The post still has a story attached and the enjoyable writing I have come to expect from you.

Second, you finally made a pie I wouldn't like. I don't like Kahlua. Yay! Fewer calories that I MUST consume upon return from vacation, like most of the others...

January 21, 2011 | Unregistered Commenterbreadandputter

This pie comes at just the right time as I have extra chocolate wafers that I didn't know what to do with and of course I have Kahlua...It's like you can see inside the soul of my cabinets. (thank you)

January 21, 2011 | Unregistered Commenterjen

This looks delicious - think it'll be a fun indoor activity for me during the cold snap this weekend!

January 21, 2011 | Unregistered CommenterVanessa

I just adore all things Kahlua... Especially this pie! Yum!! I'm thinking this would be the perfect Valentines Day dessert.

January 21, 2011 | Unregistered CommenterJen @ My Kitchen Addiction

OMG. I eat my emotions all the time. And they are delicious, you're right. I'm thinking about doing a side by side comparison of this pie and my nan's. The first difference I can see is that this has chocolate wafer crust, and hers is a traditional pie crust.. It's gonna get interesting. Wanna come over and test with me? We'll throw James into the basement with the kids and let them fight it out.

Oh my gosh....I have that cookbook! MUST MAKE NOW!!! You are evil with the pies, you know that right? ;)

January 21, 2011 | Unregistered Commenterbridget {bake at 350}

Kahlua & chocolate are so great together. I renamed my mom's Kahlua pie the Mexican Silk Pie. Far better than French Silk. Can't wait to see what's coming up for the last week of pie month!

January 21, 2011 | Unregistered CommenterAngela@RecipesFromMyMom

Last night a cream pie saved my life...

That should be your new theme song.

January 21, 2011 | Unregistered CommenterAli

I've so enjoyed reading through your posts. And that donut shop looks amazing... I am wishing I could head there right now! Your pies are fabulous!! BTW I'm your newest follower on google connect and facebook, but my pic isn't showing up on the google connect.... I can't figure out why. ??? Anyway, have a wonderful weekend baking!!!

THIS pie has my husband written all over it! He is a chocolate fiend. My favorite so far from your Month of Pie has been the Lemon! I adore lemon...anything. Plus the blackberries were such a perfect garnish! This is fun...keep 'em coming!

THIS pie has my husband written all over it! He is a chocolate fiend. My favorite so far from your Month of Pie has been the Lemon! I adore lemon...anything. Plus the blackberries were such a perfect garnish! This is fun...keep 'em coming!

Can't wait to see more of your perfect pies! The ones you've posted so far look and sound positively pleasurable. I'm eating them with my eyes, or should I say peepers?

January 23, 2011 | Unregistered CommenterKudos Kitchen

What a rich, delicious looking piece of pie. I love that it's chocolate. I have a new linky on my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link this up or another one of your delicious looking pies if you wish.

January 23, 2011 | Unregistered CommenterLisa

I am pretty sure I gained 10 lbs just by reading this. Also pretty sure that I do not care, and will make this very soon!

January 24, 2011 | Unregistered Commenteraj

What a delicious dessert! The recipe sounds perfect ant the look is supperb!

May 24, 2011 | Unregistered CommenterEftychia

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