Tuesday, May 11, 2010

Paula Deen's Truffle Pie

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I saw this pie at Paula Deen's Restaurant while on a Foodie Tour of Savannah.  It looked so good that I searched for the recipe on internet and had to try it.  It is a sinfully rich and delicious chocolate cream pie.  If you are addicted to chocolate, you will truly love this dessert.

Truffle Filling:
2/3 cup heavy cream
6 oz. bittersweet chocolate chips
1 (9-inch) graham cracker crust *

Whipped Chocolate Filling:
6 oz bittersweet chocolate chips
1-1/2 cups heavy cream
1/2 tsp vanilla

Whipped Cream Topping:
1 cup heavy cream
1/4 cup confectioners' sugar

1-1/2 oz. milk chocolate
1-1/2 oz. white chocolate
1-1/2 oz. semisweet or dark chocolate

For the truffle filling, in a sauce pan, bring 2/3 cup cream to simmer. Place the 6 oz chocolate chips in a bowl and pour the hot cream over the chocolate.  Let stand for 1 min. then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust and freeze for 20 min.

For the whipped filling, in a double boiler or microwave set on low, heat the 6 oz chocolate chips with 1/2 cup cream until the chocolate is melted, stirring often.  let cool to room temperature.  In a chilled bowl, beat the chocolate mixture, remaining 1 cup of cream and vanilla until soft peaks form.  Spread this over the truffle filling in the crust.  Refrigerate overnight.

For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until slightly thick.  Add confectioners sugar and whip until stiff peaks form.  Spread over the pie.  Using a grater or vegetable peeler, make the chocolate shavings and garnish the pie.  Serve immediately.

Graham Cracker Crust *
In this photo, I used 9 crushed chocolate graham crackers, mixed with 1/4 cup melted butter and 1/4 cup sugar.  The chocolate graham crackers added extra chocolate flavor to the pie.

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