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Choc Kahlua custard pie recipe
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Prep Time:
20 minutes
Cook Time:
45 minutes
Total Time:
65 minutes
Decadent dessert with rich chocolate filling and a generous serving of boozy coffee custard - pure indulgence!
Ingredients:
  • 150g (1 cup) plain flour
  • 30g (1/4 cup) cocoa powder, plus extra, to dust
  • 60g (1/ 3 cup) pure icing sugar
  • 125g unsalted butter, chopped, chilled
  • 4 eggs
  • 8.80 gm vanilla extract
  • 250ml (1 cup) milk
  • 100g (1/2 cup) caster sugar
  • 500ml (2 cups) thickened cream
  • 100g milk chocolate, chopped
  • 10.00 gm cornflour
  • 125ml (1/2 cup) Kahlua
Instructions:
  • In a food processor, combine flour, cocoa, icing sugar, and a pinch of salt until well mixed. Add butter and pulse until crumbly. Whisk 1 egg and 1 teaspoon of vanilla together. With the processor on, gradually add the egg mixture until the dough forms. Shape the dough into a disc, wrap in plastic, and chill in the fridge for 2 hours.
  • Preheat your oven to 200C/180C fan forced. Take the dough out of the fridge and roll it out between two sheets of baking paper until it's 4mm thick. Gently line a 23cm pie tin or fluted tart tin with removable base with the dough, trimming any extra. Place the tin on a baking tray in the freezer for 15 minutes to chill.
  • Place baking paper in the pastry, add pastry weights or rice, and bake for 15 minutes. Remove paper and weights, then bake for an additional 10 minutes until golden. Let cool slightly on the baking tray before using.
  • In a saucepan over medium heat, combine milk, caster sugar, and 250ml (1 cup) cream. Bring to a simmer then remove from heat. Stir in chocolate, cornflour, and half the Kahlua until chocolate is melted. In a separate bowl, whisk together remaining eggs and vanilla. Gradually add the milk mixture while whisking constantly until thick. Pour the custard into the cooled tart tin. Bake for 20-25 minutes until custard sets. Let cool, then chill in the fridge.
  • In a large bowl, use electric beaters to whip the leftover cream and Kahlua until firm peaks form. Transfer the mixture to a piping bag with a 1cm plain nozzle and pipe cream peaks on top of the pie. Sprinkle lightly with cocoa powder.

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