Ingredients
1-1/2 c graham crumbs
1/4 c granulated sugar
4 T melted butter
1 8 oz. pkg. cream cheese, softened
1 14 oz. can sweetened condensed milk
1/4 c kahlua
1 T water
3 T unsweetened cocoa (dutch processed is best)
1 c heavy cream
1/4 c confectioners' sugar
1 T sour cream or creme fraiche
Combine the first 3 ingredients until thoroughly moistened. Press into a 9" pie dish, making sure to firmly work up the sides and the bottom. Chill in refrigerator while you make the filling.
In a small microwaveable cup heat Kahlua and water for 20 seconds. Remove from microwave and add the cocoa. Whisk until combined and no lumps.
In a bowl of a stand mixer fitted with a whisk attachment, add cream cheese and beat on medium-high speed for one minute. Reduce speed to low and slowly add sweetened condensed milk. Raise the speed and continue to beat for another minute. Reduce speed to low and add in Kahlua/chocolate mixture. Raise the speed and beat for 1 more minute scraping down sides. Pour into chilled crust and place back in refrigerator for at least 2-3 hours.
Before serving, beat heavy cream, confectioners' sugar and sour cream until stiff peaks form. Dollop on top of pie and it's ready to serve.
Enjoy!
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