Mocha Silk Pie and Iced Coffee.........Try Them Both!!!

These are two more recipes I made yesterday, along with Grasshopper Pie, which I posted yesterday.  I made the two pies for our couples Bible study last night...they were a huge hit! The kids all ate the Grasshopper Pie and wanted seconds! The iced coffee was for myself so I can have coffee, just not the hot stuff, on these terribly hot and humid days.  I only made a half recipe of the coffee to see if I like it, and I do, but I"ll probably always make a half recipe because I don't have a large enough container or enough fridge room to store it for a long time....I'll explain at the recipe.  Enjoy!

The Iced Coffee recipe calls for 1 lb. of ground coffee and 8 quarts of water. I did 1 cup of coffee and 4 quaarts of water.  It made a huge bowl full...a good trial amount in case you're not sure you'll like it.  Also, I wouldn't go way over the amount of coffee grounds it calls for...it's pretty strong the way it is!

Recipe: Perfect Iced Coffee

Prep Time: 8 Hours  |  Cook Time:  |  Difficulty: Easy  |  Servings: 24

Ingredients

• 1 pound Ground Coffee (good, Rich Roast)
• 8 quarts Cold Water
• Half-and-half (healthy Splash Per Serving)
• Sweetened Condensed Milk (2-3 Tablespoons Per Serving)
• Note: Can Use Skim Milk, 2% Milk, Whole Milk, Sugar, Artificial Sweeteners, Syrups...adapt To Your Liking!

Preparation Instructions

(Adapted from Imbibe Magazine)
In a large container, mix ground coffee with water. Cover and allow to sit at room temperature eight hours or overnight.
Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds.
Place coffee liquid in the fridge and allow to cool. Use as needed.
To make iced coffee, pack a glass full of ice cubes. Fill glass 2/3 full with coffee liquid. Add healthy splash of half-and-half. Add 2-3 tablespoons sweetened condensed milk (can use plain sugar instead) and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed.


The Mocha Silk Pie recipe calls for Kahlua and instant coffee...since I have neither at my house, I used regular coffee...cold stuff from yesterday morning. It turned out very good...it had a strong coffee flavor, and if you'd rather have more of a chocolate flavor, use less coffee in the chocolate mixture (like 1 tsp. instead of the 3+ I used).  Also, I only had 3 eggs, and it turned out fine.  I was going to go out to my henhouse and find another one, but there was a bull (yes, I said a bull) in there escaping the flies and I was scared!  So, if you only have three eggs, you can still make this recipe!  I received many positive comments about this pie, too!

Recipe: Mocha Silk Pie

Prep Time: 35 Minutes  |  Cook Time: 2 Hours  |  Difficulty: Intermediate  |  Servings: 10

Crust

• 1 cup Pecans, Finely Chopped
• 1/2 cup Packed Brown Sugar
• 2 ounces, weight Semi Sweet Chocolate Grated
• 2 Tablespoons Kahlua
• Dash Of Salt
• Filling
• 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

Preparation Instructions

To make the crust, combine chopped pecans, brown sugar, grated chocolate, and salt. Stir with a fork to combine, then drizzle in Kahlua, stirring until combined. Press mixture into a pie pan, bringing it up the sides a bit. *Do not bake* Set aside or refrigerate until needed.
In small microwave safe bowl, melt 3 ounces of unsweetened baking chocolate until stirrable (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. Scrape sides of bowl halfway through this process. Pour filling into the pie crust. You might have a little filling leftover. If you do, I'll trust you to do the right thing.
Smooth out the pie filling and place pie in the refrigerator to chill for at least two hours (preferably longer).
Serve with whipped cream and more grated chocolate.