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Truffle Pie


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Serves | Prep Time | Cook Time

Ingredients

Truffle Filling:
2/3 cup heavy cream
6 oz bittersweet chocolate chips
1 (9") prepared graham cracker crust
Whipped Chocolate Filling:
6 oz bittersweet chocolate chips
1 1/2 cups heavy cream
1/2 tsp. vanilla
Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners' sugar
Garnish:
1 1/2 oz milk chocolate
1 1/2 oz white chocolate
1 1/2 oz semisweet or dark chocolate


For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 oz. chocolate chips in a bowl & 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 oz 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 chocolate mixture, remaining 1 cup of cream & the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.


For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add icing sugar & whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, & semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.


Pairs Well With


Notes

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