Chocolate Truffle Pie (Dessert Recipe)

Chocolate Truffle Pie (Dessert Recipe)

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I hope you all had a beautiful and joyful Thanksgiving!  Ours was perfect. My sister cooked a delicious traditional meal and I made this amazing chocolate truffle pie for dessert!  It was a hit and I would make it again in a heart beat!  It's a Deen Brother's recipe and the first I've tried. It was easy and scrumptious!

The pin was from Naline Recipe Directory but it's originally from Deen Bros.  My changes are in parenthesis.

Ingredients:
TRUFFLE FILLING:
2⁄3 cup heavy cream
6 ounces bittersweet chocolate chips (I used semi-sweet)
1 9-inch prepared graham cracker crust (I used an unfilled baked pie crust)

WHIPPED CHOCOLATE FILLING:
6 ounces bittersweet chocolate chips (I used semi-sweet)
1 1⁄2 cups heavy cream
1⁄2 teaspoon vanilla

WHIPPED CREAM TOPPING:
1 cup heavy cream
1⁄4 cup confectioners’ (powdered) sugar (I guessed. I probably used less.)

GARNISH:  ( I did not garnish)
1 1⁄2 ounces milk chocolate
1 1⁄2 ounces white chocolate
1 1⁄2 ounces semisweet or dark chocolate

Instructions:

For the truffle filling, in a saucepan, bring 2⁄3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1⁄2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form. Spread the whipped chocolate mixture over the truffle filing in the crust. Refrigerate overnight.

Just before serving,  beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form. Spread the whipped cream over the top of the pie.  Garnish pie with chocolate pieces.

Servings: 8
                      

I woke up this morning and decided I should really take a picture of it. So I cut a large slice, prettied it up, and started taking pictures.

But then, well, the photo shoot starting going downhill.

And it kept on going...

Until the photo shoot was over and there was whipped cream on my camera and I ended up with chocolate truffle pie for breakfast.  sigh. I am so weak.

It was even better the second day, by the way.

Cheers!
Jenny