I don't think mom thought of recipes as easy or difficult. What really counted was how much impact the dish would make when she served it. Now in my opinion, her Kahlua pie makes a good impression but it also makes lots of dirty bowls! My nephew and daughter had both been wanting a French silk pie and I wanted to try making a chocolate cream. The extra effort and messy kitchen were definitely worth it. I think we've found a new family favorite - Mexican silk pie!
Since it was the first time I've ever made mom's pie, it was also my first time to work with unflavored gelatin. It's not as complicated as I had feared -- much like dissolving yeast when you're baking bread.
The other step that might seem hard is working with a double-boiler. I just put a medium saucepan of water on the stove and sit a smaller saucepan inside it, making sure there's only enough water to let the small sauce pan float. Plus, with this recipe, you don't have to be worried about the chocolate "blooming" so try the microwave melting tip that I mention.
Pie de Kahlua, approx. 8 servings
- 9" pie shell, pre-baked
- 4 egg yolks
- 1/2 cup sugar
- 2 1-oz. squares semi-sweet chocolate
- 1/4 cup warm water
- 1 env. unflavored gelatin, like Knox
- 1/4 cup cold water
- 1/4 cup Kahlua
- 2 egg whites
- 1/2 cup whipping cream
- 1 Tblsp. sugar
- Slightly beat egg yolks in top of double boiler. Add 1/2 cup sugar. Cook and stir over medium heat until sugar is dissolved, about 5 mins.
- Melt chocolate with 1/4 cup warm water in small saucepan (I actually did it in the microwave and it was fine.)
- Stir melted chocolate mixture into egg yolks. Continue to cook and stir in top of double boiler until it begins to thicken, about 8 mins.
- Soften gelatin in 1/4 cup cold water. Add to chocolate mixture. Stir well and remove from heat. Add Kahlua. Place pan in bowl of ice water.
- Using electric mixer, whip egg whites until stiff peaks form.
- At this point if you're using a stand mixer and you only have one bowl, you can carefully transfer the whipped egg whites to a large bowl. Then you can use the mixing bowl to whip the cream with the 1 Tblsp. sugar until stiff.
- Fold whipped cream and cooled chocolate mixture into egg whites and combine thoroughly. Spread chocolate filling into baked pie shell. You can whip extra cream to pipe around edge of pie. Refrigerate until ready to serve.
- See step-by-step instructions in this video .