chocolate nut truffle pie
(1 rating)
Don't use chocolate chips to make this pie as they will not produce the same smooth filling as squares of baking chocolate.
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(1 rating)
Ingredients For chocolate nut truffle pie
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1 box refrigerated pie crusts, softened as directed on box
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1/4 cup finely chopped pecans
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12 oz semisweet baking chocolate, coarsely chopped
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2 1/2 cups whipping (heavy) cream
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12 pecan halves
How To Make chocolate nut truffle pie
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1Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
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2Meanwhile, in large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium heat just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or until serving time.
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3Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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