So this ones pretty retro! But I needed something a little bit special – and boozy! – to celebrate the new website and this is one of my favourite ‘special occasion’ desserts.

I used to make this pie as a teenager some 20 (+!!) years ago. The basis for this very moreish Kahlua Cream Pie came off the back of a very old Australian Women’s Weekly recipe card that was already second-hand when my Mum inherited it when she purchased her cafe in the mid-90’s. With no publication date on the card there’s no telling how old it is.

But old doesn’t mean that its bad. In fact, its just the opposite. Its wonderful. Flavoured with the sweet richness of Kahlua coffee liqueur and brandy, it has a lovely subtle alcohol hit. Though it may look like a cheesecake, its actually a combination of melted marshmallows and cream. And by using marshmallows the texture of this Kahlua Cream Pie is deceptively light and fluffy so doesn’t weigh you down like a cheesecake can.

Though it had been several years since I last made this pie, it was every bit as good as I remembered, and just the right choice to celebrate the new website launching. I’m looking forward to the next special occasion so I can make it again!

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Kahlua Cream Pie

Prep time:  20 mins

Cook time:  24 hours

Total time:  24 hours 20 mins

Serves: 6-8 slices

Ingredients

For the base:

• 200g plain sweet biscuits - I used vanilla wine biscuits
• 90g butter
• ½ tsp ground cinnamon

For the filling:

• 200g white marshmallows
• 2 tablespoons milk
• 2 tbsp Kahlua or other coffee liqueur
• 1 tbsp branch
• 2½ tsp powdered gelatine
• 2 tbsp water
• 1 cup cream

Instructions

To make the base:

1. Place the biscuits and ground cinnamon into a food processor and blitz into a very fine crumb.
2. Melt the butter and mix well into the biscuits.
3. Press the biscuits into the base and sides of a 19cm loose bottomed cake tin with your fingers, pressing firmly and ensuring there are no holes. Refrigerate while you prepare the filling.

To make the filling:

1. Put the marshmallows and milk into a large bowl and place the bowl over a pot of simmering water. Make sure the bowl doesn't touch the water. Stir over a low heat until the marshmallows have melted and the mixture is smooth. This will take about 10 minutes - for a long time you think the marshmallows aren't going to melt then all of a sudden you have a bowl filled with sticky, sweet liquid.
2. Stir in the coffee liqueur and brandy and set aside to cool.
3. Place the water into a bowl large enough to fit over the saucepan you used to melt the marshmallows. Sprinkle the gelatine on to the water and leave it swell for around 5 minutes. Place the bowl over the hot water and stir until the gelatine has melted.
4. Mix the gelatine liquid through the marshmallow.
5. Whip the cream until soft peaks form, then gently fold this through the marshmallow mixture.
6. Pour the mixture into the prepared crust and refrigerate for 24 hours before serving.

Notes

If you wish, decorate the pie with extra whipped cream and slivers of chocolate before serving. Slice with a hot knife.

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