Tuesday, May 11, 2010
Paula Deen's Truffle Pie
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.