Candid Reflections

March 17, 2010

Mocha Silk Pie

Filed under: In the Kitchen — candid reflections @ 11:54 am

Oh!  Thank yous go out to the uber-talented Ree, creator of yummy recipes and recipe sites like Tasty Kitchen , for this most delicious recipe:  Mocha Silk Pie   Thank you, thank you, THANK YOU!  I made it three times in one week… my children vowed that my wish was their command, my husband did the dishes, I served it to my parents and they increased my inheritance!  Rich and silky, I topped a slice with real whipped cream… and discovered my new weakness.

Crust

1 cup Pecans, Finely Chopped

½ cups Packed Brown Sugar

2 ounces Semi-Sweet Chocolate Grated

2 Tablespoons Kahlua  (I used Amaretto)

Dash Of Salt

Filling

2 sticks Butter (salted)

1-½ cup Sugar

2 teaspoons Instant Coffee Granules

1 teaspoon Kahlua  (I used Amaretto)

3 ounces, weight Semi-sweet (or Bittersweet) Chocolate

1 teaspoon Vanilla Extract

4 whole Large Eggs

Preparation Instructions:

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.

Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).

Top with whipped cream and chocolate curls.

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3 Comments »

  1. Three times in one week ??? That is worse than the New York Cheesecake that Lexi and I devoured by ourselves this week !! I will have to try this recipe soon. Julie

    Comment by julie b — March 17, 2010 @ 5:22 pm

  2. It looks AMAZING! Hmmm aren’t we due for a viist? I’ll be anticipating my invite! 🙂

    Comment by Sue — March 17, 2010 @ 6:17 pm

  3. Call me, Julie, if you’d like to go walk it off together, then all shall remain well with our waistlines… because cake and pie of such caliber are just meant to be devoured, are they not???

    You got it, Sue! I’m feeling a little over due for some of your Cream of Broccoli Soup… how ’bout we make it a team effort? Your place or ours???

    Comment by candid reflections — March 17, 2010 @ 11:18 pm


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