Chocolate Truffle Pie

June 20, 2012 in pie

This is the pie I made for my birthday. I had it for lunch and dinner yesterday. And it was awesome.

It’s so not something I’d normally choose to make for myself. I’m a big fan of the grocery store cakes with the thick white buttercream but I’ve been dreaming about this pie for weeks now. It was time to make the dang pie.

I thought this was going to be very labor intensive – I mean, a name like Chocolate Truffle Pie just sounds intimidating, right? But it wasn’t at all. If you can melt chocolate in the microwave, you can make this pie. There is a lot of waiting around but the best things in life have to sit in the fridge overnight. Or something like that.

The pie is fantastic, as I’m sure you can imagine. It’s a graham cracker crust (my favorite!) with a chocolate truffle layer and then a chocolate mousse-ish layer. With whipped cream on top! It’s super rich but it’s perfect for anyone with a deep love of chocolate. I do recommend using a chocolate you absolutely adore since it’s, well, pretty much the only ingredient.

Also, buy a massive container of heavy cream. I had to make two trips to the grocery store just for heavy cream the day I made this. And that, my friends, is not fun with 3 little people in tow.

Two  years ago: Birthday Cake Ice Cream

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Chocolate Truffle Pie

Ingredients

For the crust:
20 graham crackers (I used about 1¼ cup crumbs)
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted
For the truffle filling:
⅔ cup heavy cream
6 ounces bittersweet chocolate, chopped
For the whipped chocolate filling:
6 ounces bittersweet chocolate, chopped
1½ cups heavy cream, divided
½ teaspoon vanilla extract
For the whipped cream:
1 cup heavy cream
¼ cup powdered sugar
Garnish:
Shaved chocolate

Instructions

    To make the crust:
  1. Preheat oven to 375F.
  2. Grind graham crackers in a food processor until fine. Add butter and continue pulsing until the mixture is moistened. Press into bottom and up the sides about halfway of a 9-inch pie pan. Bake for 7 minutes. Cool completely before moving on to the next step.
    3. To make the truffle filling:
  3. Put chocolate in a medium-sized heat-proof bowl. In a small saucepan, bring the heavy cream just to a simmer. Pour over the chocolate. Let sit for about 1 minute then stir until smooth. Spread into the cooled crust. Freeze until firm, 20-30 minutes.
    4. To make the whipped chocolate filling:
  4. Heat chocolate, ½ cup of the cream, and vanilla in microwave for 20 second bursts, stirring between each one, until chocolate is melted and mixture is smooth. Be careful not to overheat! Let cool before proceeding.
  5. Beat the remaining cup of cream on until thick. Add the chocolate mixture and continue to beat until soft peaks. Spread this over the truffle filing and refrigerate overnight.
    6. To make the whipped cream:
  6. Beat cream and powdered sugar together until stiff peaks form. Spread or dollop over pie as you wish. Use a grater or vegetable peeler to make chocolate shavings for garnish (optional). Store in refrigerator until serving.
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