Mocha Silk Pie

 
(not my photo)

This recipe started from a recipe web page, and then underwent a little tune-up. (I’ve never baked a graham cracker crust, for example.) Also, if you prefer no coffee, leave it out and call it a “Chocolate Silk” pie, it will still work fine.

Crust:
1 1/2 Cups graham cracker crumbs
1/3 Cup sugar
6 Tablespoons melted butter
a shake of cinnamon

Combine all ingredients in a medium mixing bowl, press into the bottom of a lightly spray-greased pie plate or other shallow baking dish, 8 – 10 inches in diameter. Spread crumbs over bottom and up sides, press down firmly.

Filling:
1 Cup butter, softened
1 1/2 Cups sugar
2 teaspoons instant coffee crystals (regular or decaf)
3 ounces semi-sweet or bittersweet baking chocolate
1 teaspoon vanilla extract
4 large eggs

In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirable (about 45 seconds on high). Set aside to cool. In a large bowl of an electric mixer (you’re going to want a stand mixer – like a Kitchen Aid – for this one) fitted with the whisk attachment, beat butter, sugar, and 2 teaspoons instant coffee until fluffy, about a minute and a half. When melted chocolate has cooled a little, drizzle it into the butter/sugar mixture as it beats on medium speed; use a rubber spatula to get all the chocolate out of the bowl. Add 1 teaspoon vanilla extract. Beat the mixture thoroughly until combined, scraping the sides of the mixing bowl 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. Pour the chocolate mixture into the graham cracker crust (it will be thick), smooth out top, and refrigerate for at least an hour before serving. Garnish each slice with a dollop of whipped cream (or drizzle with hot fudge like someone else’s awesome photo up there).

Pumpkin Pie Cake

Some foods and recipes are seasonal. Because of traditions and growing seasons, we tend to make certain recipes at certain times of the year, like recipes that call for apples and pumpkins in the fall after they’ve been harvested. This is a recipe for a “pumpkin pie cake”, and is pretty much a straightforward combination of pumpkin pie and cake – and it works really well. You make it in a cake pan, and it is quite dense and heavy. It needs to have plenty of time to cool, so plan on making it the day or at least morning before serving it.

Ingredients
2/3 cups baking mix (such as Bisquick)
6 eggs
2 Cups canned evaporated milk (not sweetened condensed)
1 large (29 oz.) can solid pack pumpkin
1 1/2 Cups sugar
1 tsp salt
1 tsp ginger
1/2 tsp ground cloves
2 tsp cinnamon
(or, substitute 2 1/2 – 3 tsp pumpkin pie spice for the above spices)
Yellow cake mix
1 cube butter, melted

Directions
Mix everything EXCEPT the cake mix and butter in a large mixing bowl, pour into a greased 9X13 cake pan. In a separate bowl, combine the cake mix and the melted butter, mix until crumbly. Sprinkle over the pumpkin mixture. Bake at 350 degrees for 1 hour. Chill well. Serve with whipped cream or ice cream.