‘Tis the season for lots of sweet treats! My husband requested a chocolate dessert for Thanksgiving. This naturally gluten-free pie fit the bill. Perhaps you’ll find a place for this on your holiday table.
I took this recipe from The Pioneer Woman. The only adjustment I made was to decrease the amount of sugar and still I think it’s plenty sweet. This pie is fluffy, yet rich, and incredibly delicious with notes of chocolate and coffee shining through. I love the nut crust on this, but you could just as easily use a crushed cookie crust, regular pre-baked pie crust, or even just serve the filling in cups without any sort of crust. As a disclaimer, this pie does contain raw eggs.
MOCHA MOUSSE PIE
(very slightly adapted from The Pioneer Woman)
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1 cup Pecans, Finely Chopped
1/4 cup Brown Sugar
2 ounces, weight Semi Sweet Chocolate Grated
2 Tablespoons Kahlua
Dash Of Salt
2 sticks Butter, room temperature
1-1 1/4 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
To make the crust, combine chopped pecans (which you can chop in the food processor, if desired), brown sugar, grated chocolate, and salt. Stir with a fork to combine, and then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. Set aside (do not bake) or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until smooth and completely melted (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 (allowing the mixer to run for 5 minutes with each egg addition). Scrape sides of bowl halfway through this process. The filling will gradually lighten in color and become fluffier. Pour filling into the pie crust.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours.
Serve with whipped cream and more grated chocolate, optional.