Kahlua Sweet Potato Pie with Kahlua Whipped Cream ~ Food Bloggers Gather to Cook and Share for Thanksgiving

Blogger Thanksgiving FeastThe recipe to make this autumn leaf-laced Kahlua Sweet Potato Pie with Kahlua Whipped Cream is at the bottom of this post. Seven bloggers arrived at our home for an early Thanksgiving Feast in the spirit of blogging recipes for our readers’ holiday cooking. As Project Manager, or more realistically “Micro Manager,” I instructed each to produce a dish that would knock it “out of the ballpark!”  Oh my, oh my…

Blogger Thanksgiving CollageGreat eats walked through that door – Dreamy-delicious. Inspiring. Over the top. Gorgeous! It was a gigantic production here, complete with photography set to capture the afternoon’s best natural light. We were Food Paparazzi. The list of guests in our kitchen (all awesome Camp Blogaway alumni, BTW) and their contributions is below. Yes, you CAN make your turkey that stunning.

Kahlua Sweet Potato PieTHANK YOU LA Times Food Section for attending and featuring our feast!

Sure, Larry was here… in the background, gently swooshing bees from the set, pouring wine, dishing up the Kahlua Sweet Potato Pie with Kahlua Whipped Cream (recipe below) as a gracious host.  Thanks Larry!

Kahlúa Sweet Potato Pie with Kahlua Whipped Cream

Makes 1 (9-inch) pie

For years, I did public relations for Kahlua, eventually amassing 500+ recipes made with the yummy stuff. Part of my job was to work with talented home economists, dream up recipe concepts and get them out to the consuming world. This is one such gem. You’ll never go back to plain Sweet Potato Pie once you savor this version developed by the always-calm and brilliant Karen Gillingham.

  • 1 (9-inch) unbaked pie shell (if you want to make the autumn leaves pie crust edge, you need a SECOND sheet of piecrust pastry)
  • 1 cup undiluted evaporated milk
  • 1/2 cup light brown sugar (packed, lump free)
  • 1/4 cup Kahlúa
  • 1/4 cup light corn syrup
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 2 large eggs, beaten
  • 1 1/2 cups cooked and mashed sweet potatoes
  • Kahlúa Whipped Cream (recipe follows)

Choose a pie pan with a flat edge. Spray the pan with non-stick spray, then add your pastry. Bake pastry shell in hot oven, 450 degrees F, 7 to 8 minutes, until it begins to brown lightly. (If you don’t want to make the autumn leaf edge, continue with the recipe. If yes, see ** below).

Beat milk, sugar, Kahlúa, corn syrup, spice and salt together until blended. Stir in eggs and sweet potato until mixture is smooth. Stir filling.

With the empty pie shell on the oven rack, slowly pour sweet potato mixture into shell. Reset heat control to moderately slow, 325 degrees F, and continue baking until filling is barely set in center, about 40 minutes. Cool pie on wire rack. Serve with Kahlúa Cream Topping.

Kahlúa Cream Topping: Beat 1 cup whipping cream with 1 tablespoon each of powdered sugar and Kahlúa, just until stiff.

**Autumn leaf piecrust edge: cut as many leaves as you can get out of a sheet of pie pastry using WILTON MINI HARVEST COOKIE CUTTERS. Place leaves on a plate in the fridge while you pre-bake the crust, per above. Remove the pie crust from the oven. To “glue” the leaves, working quickly, dip each in egg-white/water mixture and gently press into the pan edge, slightly overlapping. Use a paper towel to sop up any excess wetness once the whole rim is covered. Then continue, as instructed above. Bake any remaining pastry leaves alongside the pie, use for decoration.

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