Kahlua Ice Cream Pie Recipe

ByIsabella Vance
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Introduction

This Kahlua Ice Cream Pie is a decadent dessert combining creamy coffee-flavored filling with crunchy Oreo layers and a rich chocolate topping. Perfectly chilled and indulgent, it’s an impressive treat for any occasion that’s surprisingly easy to make at home.

A slice of creamy light brown cheesecake sits on a white plate, resting on a beige cloth on a white marbled surface. The cheesecake has three main layers: a bottom layer of dark crumbly chocolate crust, a thick middle layer of smooth light brown filling with pieces of dark cookie embedded inside, and a thin top layer of glossy dark chocolate. The top is sprinkled with more chocolate crumbs and drizzled with thick white and dark chocolate sauces that flow over the sides and onto the plate. A silver fork is placed to the right of the cheesecake slice. In the blurred background, there is another slice of the same cheesecake and the full cake on a white plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 2 cups (268g) Oreo crumbs (about 20 Oreos)
  • 1/4 cup (56g) butter, melted
  • 3 tbsp (45ml) warm water
  • 4 tsp instant espresso powder
  • 12 oz cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (45ml) Kahlua liqueur
  • 6 tbsp (90ml) milk
  • 1 3/4 cups (420ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract
  • 8 Oreo cookies, filling removed, broken into large pieces
  • 2 oz (61g | 1/3 cup) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream (for topping)
  • 1/2 cup (120ml) heavy whipping cream (for Kahlua cream)
  • 1 tbsp (8g) powdered sugar (for Kahlua cream)
  • 1/2 tbsp Kahlua liqueur (for Kahlua cream)
  • Chocolate sauce, optional for serving

Instructions

  1. Step 1: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine Oreo crumbs, melted butter, and warm water. Press the mixture evenly into the bottom of the pan. Place the crust in the freezer while you prepare the filling.
  2. Step 2: In a small bowl, dissolve the instant espresso powder in the warm water and set aside.
  3. Step 3: In a large bowl, beat the cream cheese and sugar until smooth and well combined.
  4. Step 4: Add the Kahlua, milk, and espresso mixture separately to the cream cheese mixture, mixing well after each addition to avoid lumps. Set aside.
  5. Step 5: In another large bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  6. Step 6: Gently fold the whipped cream into the cream cheese mixture in two parts until well combined.
  7. Step 7: Spread about one-third of the filling over the crust. Add a layer of half the broken Oreo cookies. Repeat with another third of the filling and remaining Oreo cookies, then finish with the last third of the filling on top.
  8. Step 8: Freeze the pie for 4 to 5 hours until fully set.
  9. Step 9: To prepare the chocolate topping, place the chocolate chips in a medium bowl. Heat 3 tablespoons heavy cream until just boiling, then pour over the chocolate. Let sit for 2–3 minutes, then whisk until smooth.
  10. Step 10: Remove the pie from the springform pan and place on a serving plate. Quickly spread the chocolate topping evenly over the top before it firms up. Optionally, sprinkle some Oreo crumbs around the edge.
  11. Step 11: To make the Kahlua cream, whip together 1/2 cup heavy cream, powdered sugar, and 1/2 tablespoon Kahlua until it begins to hold shape but remains drizzle-able.
  12. Step 12: Serve the pie chilled, drizzling Kahlua cream and optional chocolate sauce over slices.

Tips & Variations

  • Use a springform pan for easy removal and clean edges.
  • Ensure cream cheese is at room temperature to avoid lumps in the filling.
  • Substitute the Kahlua with coffee liqueur or espresso for a similar flavor if desired.
  • For extra crunch, toast the Oreo cookie pieces lightly before layering.
  • Chocolate topping can be made ahead and stored covered in the fridge, warmed slightly before spreading.

Storage

Store the ice cream pie in the freezer, covered tightly, for up to 2 weeks for best flavor and texture. Leftover Kahlua cream can be refrigerated for 1 to 2 days; stir well before using. To serve, allow pie slices to soften slightly at room temperature for easier cutting.

How to Serve

The image shows a slice of layered dessert on a white plate. The bottom layer is a dark brown crumbly crust. Above it is a thick, creamy layer of light brown mousse or filling, with a thin dark layer inside it, possibly cookie or chocolate. The top of the slice is covered with smooth chocolate ganache, sprinkled with dark crumbs around the edges. White and dark chocolate sauces are drizzled over the top and down the sides, pooling slightly on the plate. To the side of the slice is a small, triangular piece of the dessert with similar layers and textures. A silver fork is placed next to this piece, resting on some white sauce. The plate sits on a light beige cloth over a white marbled surface. In the background, a blurred larger round dessert of the same kind is visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie ahead of time?

Yes, this pie is ideal for making ahead. Prepare and freeze it fully, then serve chilled when ready. Just add the chocolate topping and Kahlua cream before serving for the freshest presentation.

Can I use a different type of cookie for the crust?

Absolutely! While Oreo cookies provide a classic flavor and color, any chocolate or coffee-flavored cookie crumbs work well to complement the Kahlua and espresso flavors.

Print
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Kahlua Ice Cream Pie Recipe

★★★★★

4.7 from 142 reviews
  • Author: Isabella
  • Total Time: 4 hours 20 minutes
  • Yield: 10 servings 1x
Print Recipe

Description

This Kahlua Ice Cream Pie is a heavenly dessert combining a crunchy Oreo crust with a creamy espresso-infused filling and luscious chocolate topping. Perfectly layered with Oreo cookie pieces and finished with a drizzle of Kahlua cream and optional chocolate sauce, this no-bake pie is a sophisticated treat that’s easy to prepare and ideal for any celebration or indulgent moment.

Ingredients

Scale

Crust

  • 2 cups (268g) Oreo crumbs (about 20 Oreos)
  • 1/4 cup (56g) butter, melted
  • 3 tbsp (45ml) warm water
  • 4 tsp instant espresso powder

Filling

  • 12 oz cream cheese, room temperature
  • 3/4 cup (155g) sugar
  • 3 tbsp (45ml) Kahlua liqueur
  • 6 tbsp (90ml) milk
  • 1 3/4 cups (420ml) heavy whipping cream, cold
  • 3/4 cup (86g) powdered sugar
  • 1 tsp vanilla extract
  • 8 Oreo cookies, filling removed, broken into large pieces

Chocolate Topping

  • 2 oz (61g | 1/3 cup) semi-sweet chocolate chips
  • 3 tbsp (45ml) heavy whipping cream

Kahlua Cream (for serving)

  • 1/2 cup (120ml) heavy whipping cream
  • 1 tbsp (8g) powdered sugar
  • 1/2 tbsp Kahlua liqueur

Optional Garnish

  • Chocolate sauce, optional
  • Oreo crumbs or Oreo crumble for decoration

Instructions

  1. Prepare the crust: Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a small bowl, combine Oreo crumbs, melted butter, warm water, and espresso powder. Press this mixture evenly into the bottom of the springform pan. Place the crust in the freezer while preparing the filling.
  2. Dissolve espresso: In a small bowl, combine warm water and instant espresso powder until fully dissolved. Set aside.
  3. Make the cream cheese base: In a large mixing bowl, beat the room temperature cream cheese and sugar together until smooth and fully combined.
  4. Add liquids gradually: Mix in the Kahlua liqueur, then the milk, and finally the espresso mixture, mixing well after each addition to ensure a smooth, lump-free mixture.
  5. Whip cream separately: In another large mixing bowl, combine cold heavy whipping cream, powdered sugar, and vanilla extract. Whip on high speed until stiff peaks form.
  6. Fold whipped cream into base: Gently fold the whipped cream into the cream cheese mixture in two parts, incorporating thoroughly but gently to maintain the airy texture.
  7. Assemble pie layers: Spoon about one-third of the filling over the prepared crust. Add half of the Oreo cookie pieces evenly over the filling. Repeat the layer with another one-third of the filling and the remaining Oreo cookie pieces. Finish by spreading the final third of the filling on top.
  8. Freeze the pie: Place the assembled pie in the freezer and allow it to freeze completely for 4-5 hours.
  9. Remove and smooth pie: Once frozen, remove the pie from the springform pan and place it on a serving plate. Use an offset spatula if needed to smooth the sides.
  10. Prepare chocolate topping: Place semi-sweet chocolate chips in a medium bowl. Heat the 3 tablespoons of heavy cream until just boiling and pour over the chocolate chips. Let it sit 2-3 minutes, then whisk until smooth.
  11. Top the pie: Quickly spread the chocolate topping evenly over the surface of the pie to prevent it from firming up too fast due to the cold. Sprinkle Oreo crumbs or crumble around the edges for decoration.
  12. Store until serving: Return the pie to the freezer to keep it chilled until ready to serve.
  13. Make Kahlua cream for serving: When ready to serve, whip together 1/2 cup heavy cream, powdered sugar, and 1/2 tablespoon Kahlua just until it holds shape but remains drizzle-able.
  14. Serve: Drizzle the Kahlua cream and optional chocolate sauce over individual slices of pie. Enjoy immediately.
  15. Storage tips: Keep leftover ice cream pie in the freezer for best quality up to two weeks. Store leftover Kahlua cream in the refrigerator for 1-2 days and stir well before reuse.

Notes

  • Be sure to remove Oreo cookie fillings before breaking them for layering, to avoid excess sweetness and texture mismatch.
  • Adding the liquids separately when mixing the cream cheese base prevents lumps and ensures smooth texture.
  • Use an offset spatula to smooth the pie sides for a professional presentation.
  • Chocolate sauce is optional but adds extra richness and visual appeal.
  • This pie needs to freeze for several hours to set properly, so plan ahead.
  • Leftover Kahlua cream can be whisked gently before reuse as it may separate when refrigerated.
  • For a richer espresso flavor, use freshly brewed espresso instead of instant espresso powder, adjusting liquid quantities accordingly.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Kahlua ice cream pie, Oreo crust pie, no bake dessert, coffee liqueur dessert, frozen pie, creamy Kahlua pie

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