CHOCOLATE TRUFFLE PIE
Doubly delicious with chocolate in both the crust and filling, refreshing slices of silky pie satisfy a sweet a tooth.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 12
Number Of Ingredients 9
Steps:
- In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
- In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
- In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.
Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 80 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 21 g, TransFat 1 g
CHOCOLATE TRUFFLE PIE
I discovered a fast recipe for a delectable chocolate mousse some years ago and thought it might make a good filling for a pie. The chocolate lovers in our family endorse this scrumptious dessert, saying that it "melts in your mouth"! -Keri Scofield Lawson, Fullerton, California
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8-10 servings.
Number Of Ingredients 6
Steps:
- In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. , Stir in sugar and vanilla; set aside. In a small bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.
Nutrition Facts : Calories 383 calories, Fat 27g fat (15g saturated fat), Cholesterol 49mg cholesterol, Sodium 99mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
CHOCOLATE NUT TRUFFLE PIE
Don't use chocolate chips to make this pie as they will not produce the same smooth filling as squares of baking chocolate.
Provided by Lynnda Cloutier
Categories Pies
Number Of Ingredients 5
Steps:
- 1. Heat 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.
- 2. Meanwhile, 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.
- 3. Just 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.
CHOCOLATE NUT PIE
A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!
Provided by Kay
Categories Desserts Pies Slab Pie Recipes
Time 40m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
- In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
- In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.
Nutrition Facts : Calories 416.1 calories, Carbohydrate 41.4 g, Cholesterol 40.9 mg, Fat 27 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 15.7 g, Sodium 361.6 mg, Sugar 28.6 g
CHOCOLATE-NUT SLAB PIE
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 15 to 20 servings
Number Of Ingredients 16
Steps:
- Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse until the mixture looks like coarse meal. Add the butter and pulse a few times until it is in pea-size pieces. Add the egg yolk and ½ cup ice water and pulse a few times until the dough just begins to clump together; add up to ¼ cup more water, 1 tablespoon at a time, as needed. Lay out 2 sheets of plastic wrap; put about three-quarters of the dough on one sheet and the remaining dough on the other. Gently pat each into a rectangle, using the plastic wrap to help you. Wrap tightly and refrigerate until firm, at least 2 hours and up to 24 hours.
- Roll out the larger piece of dough into a 13-by-19-inch rectangle (about ¿ inch thick) on a lightly floured surface. Ease into an 11-by-17-inch jelly roll pan, leaving a 1-inch overhang.
- Make the filling: Pulse the nuts in a food processor until roughly chopped. Combine with the chocolate chunks in a bowl, then evenly sprinkle the mixture over the crust. Whisk the melted butter, eggs, brown sugar, corn syrup, lemon juice and vanilla in a bowl; pour over the nut mixture.
- Roll out the smaller piece of dough into a 10-by-12-inch rectangle on a lightly floured surface; cut out ten 1-inch-wide strips of dough. Lay 5 strips diagonally over the filling, about 2 inches apart, then lay the remaining strips perpendicular to them. Trim the strips at the edge of the baking sheet (use the trimmings to extend any strips that are too short). Fold in the overhang and crimp the edges with your fingers. Brush the edges and the strips of dough with heavy cream. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 375 degrees F. Bake until the crust is golden and the filling is set, 40 to 45 minutes. Transfer to a rack and let cool completely, at least 2 hours.
CHOCOLATE TRUFFLE NUT PIE
Make and share this Chocolate Truffle Nut Pie recipe from Food.com.
Provided by CookingONTheSide
Categories Pie
Time 6h45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Coat 9 inch pie pan with cooking spray.
- Fit dough into pan; flute edge.
- Line crust with foil; fill with dried beans.
- Bake 20 minutes or until lightly browned.
- Remove foil with beans.
- Cool on rack 20 minutes.
- Reduce oven temperature to 325 degrees.
- Meanwhile, in microwave-safe bowl, microwave chocolate chips and butter on high in 30-second intervals until melted, stirring until smooth.
- Cool 10 minutes.
- In separate bowl, whisk together eggs and 1/4 cup granulated sugar.
- Stir in chocolate mixture until combined and smooth.
- Pour into crust.
- Bake 55-60 minutes or until filling is puffed but set in center.
- Cool on rack 30 minutes.
- Refrigerate at least 3 hours or overnight.
- Just before serving, combine nuts and caramel; spread in center of pie.
- Beat cream with remaining 2 T granulated sugar until stiff peaks form.
- If desired, transfer to pastry bag fitted with medium star tip.
- Pipe or spread whipped cream in border around edge of pie; sprinkle with decorating sugar.
- To freeze: wrap chilled undecorated pie tightly in foil; freeze up to 6 weeks.
- Thaw overnight in refrigerator.
- Top and decorate as directed.
Nutrition Facts : Calories 531.4, Fat 43.8, SaturatedFat 16.8, Cholesterol 90.6, Sodium 427.6, Carbohydrate 32.2, Fiber 4.3, Sugar 14.8, Protein 9.1
CHOCOLATE TRUFFLE PIE
There is nothing like the rich, dense filling of a truffle when you're in the mood for chocolate...and you'll love how that fantastic flavor translates to this creamy pie.
Provided by My Food and Family
Categories Chocolate Recipes
Time 1h
Yield 10 servings
Number Of Ingredients 6
Steps:
- Heat oven to 325°F.
- Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Cool.
- Whisk in eggs, sugar and flour. Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Serve topped with COOL WHIP.
Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
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