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Chocolate Truffle Pie with Pecan Crust

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PREP TIME
30 min
COOKING TIME
20 min
TOTAL TIME
50 min
SERVINGS
8 servings
Dessert Jewish
Chocolate Truffle Pie with Pecan Crust
Ingredients
  • 2 cups chopped pecans
  • 1/3 cup white sugar
  • 1/4 cup unsalted butter, melted
  • 1/2 cup miniature semisweet chocolate chips
  • 1 1/3 cups semisweet chocolate chips
  • 1/2 cup unsalted butter, at room temperature
  • 4 egg yolks
  • 1/4 cup white sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 1/3 cup semisweet chocolate chips
  • 1 tablespoon brandy
Instructions
1
First, preheat your oven to the optimal temperature of 375 degrees Fahrenheit (or 190 degrees Celsius for those using metric measurements).
2
Next, take a medium-sized bowl and combine the pecans with 1/3 cup of sugar and 1/4 cup of melted butter. Add the miniature chocolate chips to this mixture and press it firmly into the bottom and up the sides of a 9-inch pie plate.
3
Then, place the pie plate in the preheated oven and bake for 8 to 10 minutes. This will allow the crust to set properly.
4
After that, remove the pie plate from the oven and let it cool completely. This is an essential step to prevent the crust from becoming soggy.
5
In a separate metal bowl, set over a pan of gently simmering water, melt 1 1/3 cups of chocolate chips and 1/2 cup of butter. Stir the mixture occasionally until it becomes smooth and even.
6
Remove the bowl from the heat source and stir in 1 teaspoon of vanilla extract. This will add a subtle flavor to your truffle filling.
7
In another bowl, beat the egg yolks with 1/4 cup of sugar using an electric mixer until they become thick and pale. This should take at least 3 minutes.
8
Stir the egg yolks into the melted chocolate mixture and return it to the bowl set over simmering water. Whisk constantly until the mixture thickens, taking around 3 to 4 minutes.
9
Pour the truffle filling into the cooled pie crust and smooth out the top. This is an important step to ensure a uniform texture.
10
Heat 1 cup of heavy cream in a small saucepan over low heat. When the cream becomes warm, stir in the remaining 1/3 cup of chocolate chips until they melt.
11
Remove the saucepan from the heat source and stir in 1 teaspoon of brandy. Pour this mixture over the truffle filling.
12
Finally, refrigerate the pie for several hours to allow it to set properly before serving.