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My review
Pecan Crusted Chocolate Truffle Pie
springfield70
"I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries."
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Ingredients
50 m servings 692 calsOriginal recipe yields 8 servings (1 - 9 inch pie)
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- US
- Metric
Directions
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Prep
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Ready In
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
- In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
- In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
- Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.
Nutrition Facts
Per Serving: 692 calories; 57.4 g fat; 48.2 g carbohydrates; 6.3 g protein; 158 mg cholesterol; 14 mg sodium. Full nutrition
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Reviews
Read all reviews 13Most helpful
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3/24/2006
Easy, delicious and elegant. Made it for company and it disappeared. A definite keeper. Update 4/13/06 - This pie was the hit of our Passover dinner. It's a good thing that I made 2. The other d...
5/11/2006
Made this for passover and everyone LOVED it. Used a coconut crust and followed the rest of the recipe to a tee. Garnished with rasperries and whipped cream. highly reccomend this recipe it does...
4/24/2006
Fabulous crust! The truffle part was a bit too heavy for me. I'll try making it with cream next time.
1/16/2009
Fantastic Passover dessert! Many desserts for Passover are extremely dry and unappetizing - this was a great surprise for my guests.
8/21/2007
This was very rich and delicious. The crust gets rather hard after being in the fridge overnight, so I let mine sit at room temperature for about 10 minutes before I could slice it. I also did...
4/14/2006
Super yummy!!! Easy to make but lots bowls and pots to clean up. Everyone raved about the taste. Very rich a little goes a long way.
4/7/2008
The crust is a "5", the filling is a "4" - almost too rich (and I never thought I'd meet a rich dessert I didn't like!) A tiny slice is all you need.
12/18/2006
This pie is very very rich. I love chocolate, but it was a little too much for me. There was also a lot of clean up at the end.
6/19/2011
This pie is out of control! I'm hiding it in the back of my fridge ;] Absolutely delicious. Substituted almonds for the pecans and almond extract for the vanilla extract. Came out great!