MOCHA SILK PIE

By curly

Ingredients

• Crust: 1 1/2 cups chocolate wafer crumbs (about 20 wafers)
• 2 Tbsps granulated sugar
• 1/4 cup butter, melted
• Filling: 2 cups heavy cream
• 4 squares (1 oz each) semisweet chocolate
• 1 Tbsp instant coffee powder
• Yolks from 6 large eggs
• Topping: 1/2 cup whipping cream
• 1 Tbsp confectioners’ sugar
• 1 tsp instant coffee powder

Preparation

Step 1

Mix crumbs, sugar and butter. Press firmly into bottom and up sides of 9-inch pie plate.

Bake at 350 degrees for 8 minutes. Cool on rack.

Filling:
Heat cream, chocolate and instant coffee in a small saucepan over medium heat, stirring constantly with a whisk until chocolate melts and small bubbles appear around edges.

Slightly beat egg yolks in a medium-size bowl. Add cream mixture in a slow, steady stream while whisking constantly.

Pour into crust. Chill about 2 hours until set. Beat cream, confectioners’ sugar and instant coffee in a small bowl with electric mixer until stiff peaks form when beaters are lifted. Spoon around edges of pie.