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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 cup pecans, finely chopped
1/2 cup packed brown sugar
2 ounces, weight semi sweet chocolate grated
2 tablespoons Kahlua
Dash of salt
Filling
2 sticks butter (salted)
1-1/2 cup sugar
2 teaspoons instant coffee granules
1 teaspoon Kahlua
3 ounces, weight semi-sweet (or bittersweet) chocolate
1 teaspoon vanilla extract
4 whole large eggs
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I'll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer). Serve with whipped cream and more grated chocolate.
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MOCHA SILK PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust
1 cup pecans, finely chopped
1/2 cup packed brown sugar
2 ounces, weight semi sweet chocolate grated
2 tablespoons Kahlua
Dash of salt
Filling
2 sticks butter (salted)
1-1/2 cup sugar
2 teaspoons instant coffee granules
1 teaspoon Kahlua
3 ounces, weight semi-sweet (or bittersweet) chocolate
1 teaspoon vanilla extract
4 whole large eggs
To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (about 45 seconds on high). Set aside to cool.
In a large bowl of an electric mixer fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee, and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get it all out. Add 1 teaspoon of vanilla extract. Beat the mixture thoroughly until combined, scraping the sides if necessary.
On medium speed, add the four eggs, one at a time, over a period of 20 minutes; leave about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I'll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer). Serve with whipped cream and more grated chocolate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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