This mocha silk pie is the smoothest thing I’ve ever eaten.
Check out what my pals over at The Pioneer Woman had to say about this recipe:
“This beautiful pie contains raw eggs. This does not bother me in the least, and I encourage you not to really worry about it if you’re good and healthy. The risk of actually becoming sick from eating raw eggs is very low. But if you are immunocompromised, pregnant, or gettin’ on in years, you should not consume raw eggs because of the theoretical risk of becoming ill. I wouldn’t serve this to Ga-Ga, because she’s 94. I would give her a Ding Dong from my pantry instead.”
Elderly folks, small children, and those with weakened immune systems should go ahead and have a Ding Dong instead of this pie to be on the safe side.
Ingredients
Crust
1 cup Fisher Pecans, Finely Chopped
1/2 cup Packed Domino Brown Sugar
2 ounces, weight Toll House Semi Sweet Chocolate Grated
2 Tablespoons Kahlua
Dash Of Morton Salt
Filling
2 sticks Land O Lakes Butter (salted)
1-1/2 cup Domino Sugar
2 teaspoons Nescafe Instant Coffee Granules
1 teaspoon Kahlua
3 ounces, weight Semi-sweet (or Bittersweet) Chocolate
1 teaspoon McCormick Vanilla Extract
4 whole Large Eggland’s Best Eggs
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.
In small microwave safe bowl, melt 3 ounces of unsweetened baking 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. You might have a little filling leftover. If you do, I’ll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
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Quick Tip: Serve with whipped cream and more grated chocolate.
Thank you to Ree Drummond for this great recipe.
You don’t bake it but you add raw eggs?… I think the eggs shoul be cooked.