Pin and ye shall receive? Only if you have the best inlaws-to-be, like me. I pinned this image about 6 weeks ago and guess what I got for Christmas?!
I actually got a red kitchen aid, but Sam offered to upgrade me as my Christmas gift from him – so really it was 2 fantastic people who made it happen! And I love it. Here she is in all her glory. Her name is Aphena by the way, a combination of Greek goddesses Aphrodite (beauty) and Athena (domestic crafts).
So now, to the pie. Here is what you’ll need:
- Oreo pie crust
- 2 sticks Butter (salted)
- 1-1/2 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
*I will reserve an entire post for the homemade kahlua I got for Christmas this year, but can I just say…HOMEMADE KAHLUA!
First, in a small microwave safe bowl, melt 3 ounces of semi-sweet chocolate until stirrable (about 45 seconds) and set aside to cool.
Using your brand new kitchen aid mixer (wait, is that just me?), fitted with the whisk attachment, beat butter, sugar, 2 teaspoons instant coffee (the Starbucks instant coffee packets are perfect size for this), and 1 teaspoon Kahlua until fluffy, about 1 1/2 minutes. Drizzle the cooled chocolate into the mixture as it beats at a medium speed. Add the vanilla extract as well and beat the mixture thoroughly until combined, scraping the sides if you gotta.
On medium speed, add the eggs, one at a time, over a period of 20 minutes. If you’re really good at math, like me, that is about 5 minutes between each egg addition. Scrape sides of bowl halfway through this process.
At the end of the process, you will have a light, fluffy, mocha-y, pie filling. Pour it into the oreo pie crust and chill for 3-4 hours before serving (the longer the better).
It’s oh so good. And if you’re feeling squeamish about the raw eggs, read the Pioneer Woman’s thoughts on that here.