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Kahlua Pie

2 eggs
3/4 cup sugar
1/2 cup cornstarch
1 quart milk
1 teaspoon vanilla
1 to 1 1/2 cups Kahlua (coffee-flavored liqueur)
11-ounce box Social Tea Biscuits
1 (9-inch) chocolate cookie pie crust
1 container nonpareil multi colored sprinkles
1 chocolate bar

To prepare the custard, whisk together the eggs, sugar and cornstarch
in a medium saucepan. Add the milk in a slow stream while whisking
constantly over medium heat. Continue whisking or stirring until
the mixture just begins to boil. Remove from heat and add the
vanilla, stirring well.

Working quickly while the custard is hot, assemble the pie. Pour
the Kahlua into a flat bottomed bowl. Spread a layer of custard in
the bottom of the pie crust. Dip the Social Tea Biscuits individually
into the Kahlua turning to coat both sides. Place a layer of biscuits
on the hot custard, breaking the biscuits if necessary to fill in
any large gaps. Continue layering custard and biscuits ending with
custard (it's about 3 layers of custard to 2 layers of biscuits).
You will not use the whole box.

Top the pie with a generous splatter of sprinkles. Using a vegetable
peeler, place long curls of chocolate on top as well, if desired.

Chill pie without cover until set, about 45 minutes.

Variations: By changing the flavors of liqueur, cookies and/or
custard many different but equally delicious pies can be created.
AF rangelico-flavored pie in a prepared chocolate crumb crust is
great! Use chocolate wafers and chocolate cookies and it tastes
like a Bacci hazelnut candy. The combinations are limited only by
your imagination and the contents of your liqueur cabinet!


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