Thursday, February 18, 2010

Mocha Silk Pie

Posted By on Thu, Feb 18, 2010 at 9:19 AM

Death by pie. That's what will happen to me if I don't pawn off the rest of this pie to my co-workers.

This Mocha Silk Pie from the Pioneer Woman Ree Drummond is luxurious and rich. It's chocolately and thick, yet deceptively light in texture at the same time. The crust is slightly sandy with chopped pecans, brown sugar, grated chocolate and Kahlua.

click to enlarge slice.jpg

To achieve the silky, pudding-like texture of the filling, four eggs are individually whipped into a mixture of butter, chocolate, sugar, vanilla, and Kahlua, with 5 minutes of beating after the addition of each egg. As you mix, the filling magically doubles in volume. It was hard to refrain from eating globs of the fluffy filling mid-beating.

A little elbow grease, well, maybe a lot, was needed to grate the chocolate for the crust, but the results were well worth it. This no-bake pie needs a few good hours to chill in the fridge before serving, so make sure to plan accordingly.

click to enlarge slice
  • The final product.

click to enlarge Voila! A crust of pecans, chocolate, brown sugar and Kahlua.
  • Voila! A crust of pecans, chocolate, brown sugar and Kahlua.

click to enlarge The cast of characters.
  • The cast of characters.

Mocha Silk Pie

Adapted from The Pioneer Woman

Ingredients

Crust:

1 cup pecans, finely chopped

½ cup packed brown sugar

2 ounces, weight semi-sweet chocolate, grated

dash of salt

1 Tablespoon Kahlua

Filling:

2 sticks butter (salted)

1-½ cups 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

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.

For the filling, in small microwave safe bowl, melt 3 ounces 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.

Smooth out the pie filling and place pie in the refrigerator to chill for at least 5 hours (preferably longer).

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