Pecan Crusted Chocolate Truffle Pie

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. 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.
3. 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.
4. 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.
5. 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.

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Reviews (13)

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20

fairleigh

Apr. 13, 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 dessert..." See mores were basically untouched. I got so many compliments from my guests and I didn't tell them how easy it was to make. :)"

9

lilbaker17

May. 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 doesnt tas..." See morete like passover at all."

5

LLANKOWSKI

Apr. 24, 2006

"Fabulous crust! The truffle part was a bit too heavy for me. I'll try making it with cream next time...." See more"