Chocolate Fudge Pie w/ Kahlúa Whipped Cream

I was trying to make Kahlúa Cupcakes with whipped cream frosting, but with my pregnancy brain in full force, I forgot to add the eggs to the cupcake batter and ended up with sunken chocolate rocks. No good. While the cupcakes were baking, I made some delicious Kahlua whipped cream 'frosting' I found on howtoeatacupcake.net. I didn't want it to go to waste, so I looked through recipes for brownies, cupcakes, pudding, etc., to use it on and then I remembered this recipe for chocolate fudge pie.

I made the chocolate pie exactly as listed below and popped it into the refrigerator so it was nice and chilled. Right before I wanted to serve it, I topped it with the oh-so-yummy Kahlúa frosting and grated some chocolate curls on the top. It was wonderful. It would be nice with some Kahlúa added to the filling as well. I took this fudge pie to a party and everyone loved it and raved about the spiked whipped cream topping.

Chocolate Fudge Pie
1 3/4 cups white sugar
6 tablespoons unsweetened cocoa powder
1/4 cup all-purpose flour
pinch of salt
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract
4 egg yolks
1/4 cup butter
1 unbaked deep dish pie shell

Chocolate Kahlua Whipped Cream

Preheat oven to 350 degrees F (175 degrees C).
In a saucepan(off heat), whisk together sugar, cocoa, salt and flour. Blend in evaporated milk and vanilla. Beat egg yolks, and stir into pan. Add the butter. Heat, stirring constantly just until butter is melted. Pour filling into unbaked pie shell.

Bake in preheated oven for 35 to 40 minutes, or until pie is not "wobbly" when shaken. Cool on wire rack for an hour. Chill in refrigerator for at least two hours. Top with whipped cream.

Chocolate Kahlúa Whipped Cream:

howtoeatacupcake.net

1 cup cold heavy cream

1 tbsp cocoa powder

1/3 cup confectioners sugar

2 Tbsp Kahlúa

Sift together cocoa powder and confectioners sugar. Beat cream until slightly thickened. Add Kahlúa, cocoa, and sugar. Beat until soft peaks form.