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Auntie Nita's Kahluha Chess Pie
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2 cups dark brown sugar
1/2 tblsp molasses
1/2 oz Kahlua
1 stick butter, softened, minus 1 tblsp
4 eggs, separated
1 tsp nutmeg
2 unbaked 9-inch pie shells (NOT deep-dish)
1 oz. Kahlua for drizzling
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Cream softened butter with brown sugar, egg yolks, and nutmeg. Set aside.
Whip egg whites until stiff.
Add 1/2 oz. Kahlua to brown sugar mixture. Take 2 tblsp. of brown sugar mixture and add to egg whites, fold until incorporated, then add whites to the rest of the brown sugar and gently fold until all mixed. (This keeps the whites from losing much of their whipped texture)
Pour mixture into 2 unbaked pie shells and bake at 325 degrees for 10 minutes, then reduce heat to 300 degrees and continue baking for another 20-25 minutes or until filling has set. Filling will puff up as it bakes, but will fall as the pie cools.
Drizzle 1 tablespoon of Kahluha on each pie while it's still warm. (Spread any pooled liquor around with a spoon until it's all soaked in.)
Serve at room temperature or chilled for an hour--flavor is more intense if the pie is cold! Goes real well with whipped cream and a dash of nutmeg, or with a good vanilla-bean ice cream. Serve in thin slices because this pie is VERY rich!
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Preparation Time: 1-1.5 hours |
Serves: 2 pies |
| Recipe Origin: United States |
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Submitted by: |
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David Young
Texas
United States |
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| This recipe has been viewed 3544 times. |
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