Wednesday, March 24, 2010

Week 29: Mocha Silk Pie

Coffee. Yum. Kahlua. Yum. Pecans. Yum. Chocolate. Yum.
That's why I made this.

And, it's Wednesday. Things get stressful around Wednesday. . . even if you've carefully planned out the week.

Stolen (shamelessly) from The Pioneer Woman Cooks

Prep Time: 35 Minutes
Chilling Time: 2 Hours
Servings: 10

1 C pecans, finely chopped
1/2 C packed brown sugar
2 oz (weight) semi-sweet chocolate, grated
2 Tbsp Kahlua
Dash of salt


2 sticks butter (salted)
1 1/2 C sugar
2 tsp instant coffee granules
1 tsp Kahlua
3 oz (weight) semi-sweet chocolate
1 tsp 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. Set aside or refrigerate until needed; do not bake.

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable. (I started with 45 seconds.) 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.

Place pie in the refrigerator to chill for at least two hours (preferably longer).

Serve with whipped cream and more grated chocolate.

Oh. My. Sweet. Lord. This was amazing. Brad declared it to be the best dessert I've ever made and may even have moaned a little while he ate it.

I will make this again!

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