Chocolate Truffle Pie

If you are a chocoholic like I am, the word, "truffle" makes your mouth water!  My friend forwarded this recipe to me to try & it is decadent.  Lots of smooth, creamy chocolatey pleasure, & a little goes a long way.  A small slice will curb that chocolate craving of yours & then some.  It was almost too rich for me, but my husband & his co-workers really loved it!  This pie is seriously so simple to put together & will wow your guests for the holidays.  You will not be disappointed! 

Chocolate Truffle Pie

Recipe altered from Paula Deen by: Amber (Dessert Now, Dinner Later!)

Truffle Filling:

• 2/3 cup heavy cream
• 6 oz semi-sweet/dark chocolate chips
• 1 (9-inch) prepared graham cracker crust (I used a 7-inch crust & it was almost overflowing with all the fillings, so if you can find or make a 9" crust, that will be best.)

Whipped Chocolate Filling:

• 6 oz semi-sweet/dark chocolate chips
• 1 1/2 cups heavy cream
• 1/2 tsp vanilla

Whipped Cream Topping (double this if using a 9" pie crust):

• 1/2 cup heavy cream
• 2 Tbsp powdered sugar

Garnish:

• 1/4 cup white chocolate chips, roughly chopped
• 1/4 cup milk chocolate chips, roughly chopped

1. For truffle filling, in a saucepan, bring 2/3 cup heavy cream to a simmer.  Place the 6oz 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 20 minutes.
2. Meanwhile, for the whipped chocolate filling, in a bowl in the microwave on half power, heat the 6oz chocolate chips with 1/2 cup of the heavy cream for 30 seconds at a time, until just melted, stirring often.  Let cool to room temperature (or place in fridge for 5-10 minutes.)  
3. In a chilled bowl, beat the chocolate mixture with the 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 6+hours or overnight.
4. For the topping, just before serving, beat 1/2 cup heavy cream on medium speed until it begins to thicken.  Add powdered sugar & whip until stiff peaks form (tips stand straight.)  Spread the whipped cream over the top of the pie.  Garnish with chopped white & milk chocolate chips.  Serve immediately.

*Serves 8-16 (depending on how thin you slice it)

If you are a chocoholic like I am, the word, "truffle" makes your mouth water!  My friend forwarded this recipe to me to try & it is decadent.  Lots of smooth, creamy chocolatey pleasure, & a little goes a long way.  A small slice will curb that chocolate craving of yours & then some.  It was almost too rich for me, but my husband & his co-workers really loved it!  This pie is seriously so simple to put together & will wow your guests for the holidays.  You will not be disappointed! 

Chocolate Truffle Pie

Recipe altered from Paula Deen by: Amber (Dessert Now, Dinner Later!)

Truffle Filling:

• 2/3 cup heavy cream
• 6 oz semi-sweet/dark chocolate chips
• 1 (9-inch) prepared graham cracker crust (I used a 7-inch crust & it was almost overflowing with all the fillings, so if you can find or make a 9" crust, that will be best.)

Whipped Chocolate Filling:

• 6 oz semi-sweet/dark chocolate chips
• 1 1/2 cups heavy cream
• 1/2 tsp vanilla

Whipped Cream Topping (double this if using a 9" pie crust):

• 1/2 cup heavy cream
• 2 Tbsp powdered sugar

Garnish:

• 1/4 cup white chocolate chips, roughly chopped
• 1/4 cup milk chocolate chips, roughly chopped

1. For truffle filling, in a saucepan, bring 2/3 cup heavy cream to a simmer.  Place the 6oz 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 20 minutes.
2. Meanwhile, for the whipped chocolate filling, in a bowl in the microwave on half power, heat the 6oz chocolate chips with 1/2 cup of the heavy cream for 30 seconds at a time, until just melted, stirring often.  Let cool to room temperature (or place in fridge for 5-10 minutes.)  
3. In a chilled bowl, beat the chocolate mixture with the 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 6+hours or overnight.
4. For the topping, just before serving, beat 1/2 cup heavy cream on medium speed until it begins to thicken.  Add powdered sugar & whip until stiff peaks form (tips stand straight.)  Spread the whipped cream over the top of the pie.  Garnish with chopped white & milk chocolate chips.  Serve immediately.

*Serves 8-16 (depending on how thin you slice it)