Mocha Silk Pie

June 6, 2010 at 12:38 pm 3 comments

 
(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).

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Entry filed under: Food. Tags: , , , , .

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3 Comments Add your own

  • 1. Calee Creer  |  June 10, 2010 at 9:51 pm

    Mmm, almost as good as chocolate cheesecake:)

    Like

    Reply
    • 2. bradcreerhrcooks  |  June 11, 2010 at 2:45 pm

      I think Kimber used 2 TABLESPOONS of coffee crystals, that most recent one was pretty strong. I love the texture.

      Like

      Reply
  • 3. Jaynethomp  |  June 7, 2010 at 2:34 am

    Yeah, it’s good, very useful, thanks 🙂

    Like

    Reply

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