It has been a little while since I posted, but with the holidays things get hectic. Enough of excuses though. This pie is one I made for the first time for Thanksgiving. It was very popular and so good. Everyone that tried it said it did taste like a truffle. Be forewarned though, it is very rich so take a small slice first to try. I got this recipe off of the Betty Crocker website.
Chocolate Truffle Pie
- 1 1/4 cups chocolate cookie crumbs
- 1/4 c. butter or margarine, melted
- 1 bag (12 oz) semi-sweet chocolate chips (2 cups)
- 1 cup whipping cream
- 1 t. vanilla
- 2 egg yolks
- 1/2 cup whipping cream
- 1 T powdered sugar
- Unsweetened baking cocoa, if desired
- In a small bowl, mix cookie crumbs and butter. In an un-greased 9-inch pie plate, press crumb mixture in bottom and 1 inch up sides.
- In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently until melted and smooth. Gradually add 1 cup whipping cream, whisking constantly, until contained.; Stir in vanilla and egg yolk until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerated at least 3 hours or until firm.
- In a medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high-speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.
- You can use a pre-made chocolate crumb crust instead of making your own. Just bake crust before pouring filling in it.
- When using the double-boiler, you want the water to just barely boil instead of a rolling boil.
- Whisking the cream and chocolate chips works better than using a spoon to ensure that the mixture is well combined and creamy.