Mocha Silk Pie

adapted from The Pioneer Woman | Ree Drummond

My daughter, Marissa Davis Hefner, found this recipe for us & my daughter, Alycia Davis has modified it slightly.

Crust

1 cup pecans, toasted & finely chopped
½ cup packed brown sugar
2 oz semisweet chocolate, grated
2 Tbsp Kahlua

Filling

1 cup butter
1 ½ cups sugar
1 Tbsp instant espresso powder
1 Tbsp Kahlua
3 oz semisweet chocolate
1 tsp vanilla extract
4 large eggs

Directions

  1. Crust: combine pecans, brown sugar, and chocolate. Stir with a fork, 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.
  2. In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirable (about 45 seconds on high). Set aside to cool.
  3. Beat butter, sugar, instant coffee, and Kahlua until fluffy, about 1 ½ minutes. When melted chocolate is cooled, drizzle it into the butter/sugar mixture as it beats on medium speed. Add vanilla. Beat the mixture thoroughly until combined, scraping the sides if necessary.
  4. On medium speed, add the eggs, one at a time, beating about 5 minutes after each egg.The sugar should be completely dissolved – no granules left.
  5. Pour filling into the pie crust.
  6. Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
  7. Serve with whipped cream and more grated chocolate.
For a nuttier flavor, we decided to toast the pecans. For a stronger mocha flavor, we increased the instant coffee granules (and changed to espresso powder) and Kahlua in the filling.