Mocha Silk Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- Crust
- 1 cup Pecans, Finely Chopped
- 1/2 cup Packed Brown Sugar
- 2 ounces, weight Semi Sweet Chocolate Grated
- 2 Tablespoons Kahlua
- Dash Of Salt
- Filling
- 2 sticks Butter (salted)
- 1-1/2 cup 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
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).
- Serve with whipped cream and more grated chocolate.
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