Walnut-Mocha Mini Pies

DSC_0031

Today,

because it’s raining

because after a whole month of intense running training I’ve now injured my ankle and I’m forced to rest for 1 whole week

because I’ve had 5 lindt chocolate bars in the past 36 hours

and because I love chocolate and coffee

I’ve decided to bring to the front page these fab walnut-mocha mini pies. I made them a very long time ago, in what I call “my previous life”, tho it is still one of my favorite dessert.

Enjoy my friends

______________________________________

 

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! I did slightly modify it…but you know me, I gotta put my personal touch on what I cook..

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

  • 1 cups walnuts (caramelized)
  • 1-1/2 cups crumbled digestive cookies
  • 65 g butter

for the filling

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1 tbsp. coffee
  • 1 tsp kahula
  • 45 g semi sweet chocolate
  • 2 whole eggs
  • 1 whole large banana

Grab the caramelized walnuts

DSC_0011

 

Mince them up and add them to the finally processed digestive cookies

DSC_0013

Melt the butter, pour it in and stir well with a spoon. Cover 12 muffin cups with wrapping paper and divide the mixture pressing it down at the bottom of each muffin cup. Refrigerate while you prepare the filling

DSC_0015

 

In a bowl of your electric mixer combine sugar, butter, 1 tbsp. of cooled strong espresso and 1 tbsp. of Kahlua. Cream until fluffy

DSC_0016

In a double sauce pan melt the chocolate, let it cool down

DSC_0017

Then pour it into the batter

DSC_0018

Now add the 2 eggs over a 10 minute period, meaning add one egg and beat for 5 min

DSC_0019

then add an other egg and beat for 5 min. By this time you should have a light and fluffy cream…

DSC_0022

Slice up the banana. Take the crust out of the fridge, place one slice of banana on top of each crust

DSC_0020

then pour the cream on top, dividing it evenly between the 12 servings

DSC_0023

Decorate with an additional slice of banana on top – Refrigerate for at least 2 hours

then serve it!

DSC_0030

Love

- LittleDani

 

 

About the author:

An Italian living in China with a strong passion for cooking! Browse my 'left-overs' session for many tasty grub!. Follow her on Twitter / Facebook.

  • http://www.facebook.com/profile.php?id=100005048705225 Facebook User

    This is fabulous..delectable…tasty… scrumptious…4 thumbs up!! Will I only have 2, so will you except two thumbs up? :)

    Your words, Dani in your post are “Make this pie, please….” I definitely will make these tiny little pies.

    I have a website and blog I would like to invite you to view: Savor the Food (www.savorthefood.com ). Our blog is Fun with food (www.savorthefood.com/blog/home). we would appreciate your readership all the way from China!! :)

    I found your website over at Instructables. I also have a page there Savorthefood.
    I am hoping you will click over to Fun with Food and leave your info in the subscribe box on the right side of the page.

    Mean time I am looking forward to more from the Author of Expat Cucina. :)

    Randall
    http://www.savorthefood.com