Mocha Silk Pie
If you like French Silk Pie, you'll love this mocha variation. Flavors of coffee and chocolate blend perfectly in this luscious cream pie. Folding whipped cream into the pudding gives the pie its luscious, silky texture. Pie is topped with more whipped cream and chocolate curls. The pie doesn't take long to make but allow plenty of time for chilling.
Prep filling: 35 minutes Chill: 3 1/2 hours total Makes: 6 servings Pan: 6-inch pie plate Difficulty: intermediate
Ingredients:
6-inch prebaked pie pastry, cooled
1 cup milk, divided
1 tablespoon ground coffee (see "tips")
2 ounces semi-sweet chocolate bar
1/4 cup (30g) all-purpose flour
1/3 cup (67g) sugar
Small pinch salt
1 large egg yolk, lightly beaten
1/4 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
Cheesecloth (see "tips")
Topping:
1/2 cup heavy whipping cream
1 teaspoon sugar
1/8 to 1/4-ounce semi-sweet chocolate curls (optional)
Directions:
Prepare pie pastry and have ready to bake when you start making filling. Let cool completely before filling.
In the top of a double boiler with cover, heat 2/3 cup milk with ground coffee over boiling water for about 15 minutes. Milk should be very hot, but not boiling. Strain through doubled cheesecloth into a small bowl. Discard grounds. Wash and dry the double boiler top and return to pan. Return milk to double boiler top and add 2 ounces semi-sweet chocolate from bar. After chocolate has softened, whisk together to blend.
Combine remaining 1/3 cup milk, flour, 1/3 cup sugar, and salt in a blender or smoothie cup and blend to thoroughly combine. Slowly add milk mixture to chocolate mixture, whisking constantly. Cook until thickened, about 2 minutes. Remove pan from burner and turn down heat.
In a small bowl, lightly beat the egg yolk. Add about a tablespoon of the chocolate mixture to egg yolk and whisk hard. Gradually add egg yolk mixture to chocolate mixture in pan, whisking vigorously. Place pan on heat, but do not let boiling water touch the base of the double boiler top. Cook 1 minute until very thick and continue whisking. Spoon pudding into a medium bowl, press plastic wrap over the top to cover, and chill completely for about 30 minutes.
When pudding is cold, use an electric mixer to beat 1/4 cup heavy whipping cream until soft peaks form. Add 1 tablespoon sugar and vanilla; continue beating until stiff peaks form. Gently fold whipped cream into chilled pudding to fully incorporate. Spoon into cooled pie crust and evenly spread.
To prepare topping, use an electric mixer to beat 1/2 cup heavy whipping cream until soft peaks form. Add 1 teaspoon sugar and continue beating until stiff peaks form. Spread evenly over top of pie. If desired, use a potato peeler to shave curls from a bar of semi-sweet chocolate and sprinkle over top. Chill pie until completely firm before serving, about 3 hours. Cover pie and chill after first serving.
Tips:
- To make a 9-inch pie, double the filling and topping ingredients. Cook the pudding slightly longer until very thick.