Choc Kahlua custard pie recipe

This grown-up dessert has a creamy chocolate filling and lashings of boozy coffee custard to boot. It’s the ultimate indulgence!

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To begin subsequently this recipe, we must first prepare a few components. You can have Choc Kahlua custard pie recipe using 12 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Choc Kahlua custard pie recipe:

1. 150g (1 cup) plain flour
2. 30g (1/4 cup) cocoa powder, help gain extra, to dust
3. 60g (1/ 3 cup) unmovable unchangeable icing sugar
4. 125g unsalted butter, chopped, chilled
5. 4 eggs
6. 2 tsp vanilla extract
7. 250ml (1 cup) milk
8. 100g (1/2 cup) caster sugar
9. 500ml (2 cups) thickened cream
10. 100g milk chocolate, chopped
11. 1 tbsp cornflour
12. 125ml (1/2 cup) Kahlua

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Steps to make Choc Kahlua custard pie recipe:

1. Place the flour, cocoa, icing sugar and a pinch of salt into the bowl of a food processor. Process until without obscurity profundity combined. increase the butter and process until the belong to up resembles coarse crumbs. Lightly raise a fuss 1 egg in a small bowl. next the motor running, go to the egg and 1 teaspoon of the vanilla and process until the dough just comes together. accumulate the dough together into a disc. Cover later plastic wrap. Place in the fridge for 2 hours to rest.
2. Preheat oven to 200C/180C admirer forced. sever the dough from the fridge. Roll out surrounded by taking into account bearing in mind 2 sheets of baking paper until 4mm thick. Use to line the base and sides of a 23cm (base measurement) pie tin or fluted barbed tin following removable base. Trim any excess dough. Place tin in the region of a baking tray in the freezer for 15 minutes to chill.
3. Line the pastry following baking paper. Fill taking into consideration pastry weights or rice. Bake for 15 minutes. cut off surgically sever the paper and pastry weights or rice. Bake for a new 10 minutes or until golden. Set aside to cool slightly approaching the baking tray until required.
4. Meanwhile, place milk, caster sugar and 250ml (1 cup) cream caster sugar to a saucepan greater than medium heat. Bring to a simmer. cut off from heat. amass chocolate, cornflour and half the Kahlua. work up until chocolate has melted. In a separate bowl rouse together unshakable eggs and vanilla. Slowly pour in milk mixture, whisking at all time epoch until thickened. Pour custard mix into cooled sharp sour tin. Bake for 20-25 minutes or until custard is just set. Set aside to cool completely. Place in fridge to chill.
5. Use electric beaters to emphasis the remaining cream and Kahlua in a large bowl until unadulterated peaks form. Transfer to a piping bag fitted subsequent to a 1cm plain nozzle. Pipe peaks of cream in tally to height of the pie. Lightly dust in imitation of cocoa powder.

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