Pecan-Mocha Pie

I found this recipe on Ree’ s website a few months ago and I couldn’t help but try and make it and when I did, oh when I did…I fell in love with this pie!

Friday night chef Mike, from BCB, texted me to invite me to his place on Monday for a sushi dinner…of course I said yes and of course I offered to make a pie as a dessert for the night! I was sooooooo excited. Finally, FINALLYYYY I could make Ree’s Mocha Silk Pie again!

The first time I made this pie following Ree’s instructions I got a slightly too thin crust, so this time I tried doubling the quantity for the crust and it went much better

Making the filling can take a bit of a nerve, but it is totally worth it! The cream is so soft, and fluffy and delicious I couldn’t avoid scraping the side of the bowl and leaking the spoon, I just could not not doing it (sorry for the double negative).

Make this pie, please

for you

for your lover

for your kids

for your friends…

…they will all be grateful you did!

Ingredients:

for the crust

2 cups pecans (caramelized)
1 cup brown sugar
100 g semi sweet chocolate
4 tbsp kahula

for the filling

1 cup butter
1 cup sugar
2 tbsp coffee
1 tsp kahula
90 g semi sweet chocolate
4 whole eggs

Take 2 cups of pecans

and chop them up

Take the chocolate

and grate it

In a bowl combine pecans, grated chocolate, sugar and 4 tbsp of kahula…

now, if you, like me, don’t have kahula at home and don’t wanna lose your mind trying to find it here in Shanghai you can either make it yourself and wait 3 weeks before using it, or……use my special kahula substitute!

Just combine 4 tbsp of coffee, 2 tsp of sugar and 2 tbsp of vodka and stir well…