Wednesday, March 24, 2010

Mocha Silk Pie...At Least it Tasted Good

Every since I saw this recipe on the Pioneer Woman's website, I have been looking for an excuse to make it. Jeffrey doesn't eat sweets, so I never want to make a whole pie and then be responsible for eating it myself! My friend Megan came over last night for "Girl's Night" (so fun!), so I finally had a reason to make this pie! I made the crust Monday night and all was well. Tuesday afternoon I started on the filling. I followed the instructions step-by-step, but it just didn't have the fluffy, silky texture that Pioneer Woman's picture had. Instead of Mocha Silk Pie, it was more a Mocha Goop Pie, at least the goop tasted yummy!

For the Crust
1 cup Pecans
1/2 cup Packed Brown Sugar
2 ounces Semi Sweet Chocolate Grated
2 Tb Kahlua
dash of salt


Use a food processor to chop the pecans into medium fine bits.


Pour pecans into a mixing bowl, then use a cheese grater to grate your chocolate over the bowl.


Stir brown sugar into chocolate, dash of salt and pecan mixture.


Stir Kahlua into mixture.


Press crumb mix into a pie pan. Refrigerate until needed.



For Filling
2 sticks butter at room temp
1 1/2 cups sugar
2 teaspoons instant coffee granules (I didn't want to buy a whole jar of instant coffee for just 2 tsp, so I used the packs of instant coffee I had received from Starbucks new instant coffee line)
1 tsp Kahlua
2 ounces semi sweet chocolate
1 teaspoon vanilla extract
4 whole eggs
Melt chocolate in a bowl, stirring in 30 second intervals.




While chocolate cools, put butter, sugar, instant coffee and Kahlua in a mixer and beat on medium until fluffy.


Drizzle chocolate into mixture as it beats on medium speed. Add vanilla extract. Use a spatula to scrape sides of bowl.


Begin adding eggs, 1 at a time, allowing 5 minutes of beating on medium speed between each egg.
after the first 2 eggs, use a spatula to scrape the sides of the bowl.


Pour the mixture into the crust and refrigerate for at least 2 hours before serving.

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