Thursday, March 12, 2009

Chocolate Truffle Pie

Back in Rancho Cucamonga, I knew a girl named Rachel Walker. Rachel asked if I had a recipe similar to Marie Callendar's chocolate satin pie. Rachel, I hope you remember this conversation we had. It was in a park and I can't remember anything else- I just know we were talking pie. Not too sure if details are important when talking pie.

So Rachel, here's what I got. Chocolate to the max. Like a bite or two will tie you over for the rest of the day.

2 cups semi-sweet chocolate chips
1 1/2 cup heavy cream, divided
2 egg yolks
1 tsp pure vanilla extract
1 chocolate crumb pie crust, from the grocery store or homemade (homemade recipe in Rookie's Notes at the end)
3 Tbsp powdered sugar
Cocoa powder, for dusting

In a double boiler over simmering water, add chocolate chips. Melt, stirring occasionally. In two parts, add 1 cup heavy cream, stirring well to incorporate. Turn heat down to medium low. Add egg yolks and vanilla extract. Cook, stirring often, for 5 minutes, until chocolate is warm and slightly thickened.

Pour into chocolate pie crust. Refrigerate for 3 hours or overnight. When serving, whip the remaining 1/2 cup heavy cream in a medium bowl with a hand mixer on high. Add powdered sugar gradually. Serve whipped cream on top of the pie. Dust with cocoa powder.

Rookie's Notes: After I made this, I thought of a few variations. Before pouring the chocolate into the crust, line the bottom of the crust with raspberries. Then pour the chocolate on top. Chocolate raspberry truffle pie. OR, add 1/2 tsp to 1 tsp peppermint extract AND THEN Chocolate mint truffle pie.

Homemade Chocolate Crumb Pie Crust:
25 chocolate wafer cookies
1/2 cup pecans
4 Tbsp melted butter

Set oven to 375 degrees. Spray a pie plate with non-stick spray and set aside.

In the bowl of a food processor, add chocolate cookies and pecans. Pulse until cookies are crumbs. Add the butter and process until everything is moistened.

Pour the moistened crumbs into the prepared pie plate. Press the crumbs evenly over the bottom of the plate. Bake for 8-10 minutes until the crust is fragrant and slightly firm. Remove the oven and let cool completely.


j & j dish it out said...

I HATE chocolate cake but I'm a huge fan of Chocolate pie. I've made several and they have all turned out to be disasters...I've almost given up this pie making business...until now! I will try this out. Thanks.

Cheryl Fowers said...

Oh my gosh that looks great! Can't wait to try it!

Rachel said...

I my goodness...I totally remember that conversation. I think it was at Super Saturday but anyhoo like you said the details don't matter...IT's ALL ABOUT THE PIE...thank you so much for this recipe. I am really excited to make it. You're awesome!!!!!

Nicole Shelby said...

Holy Chocolate Decadence.

Travis and Heather said...

Long long ago we went to high school together and now I enjoy your decadent recipes. I am on your site a lot searching for the next yum. You have such a talent!! I think it is far past time for me to say THANK YOU for all your work and talents. My tummy enjoys them....not necessarily my waist line....but no cares what my waist line thinks.:) Thank you!

meg said...

Who the heck hates chocolate cake?

Melanie said...

Oh my heavens, that pie looks absolutely divine, and I don't give out that kind of compliment freely. It honestly looks like the ONLY kind of pie to ever make - talk about chocolate!

rookie cookie said...

J&J - You hate chocolate cake? You might as well hate flowers, butterflies and world peace.

Rachel - Yes! Super Saturday! I remember now. BTW, love the bangs. They are bangin'.

Heather - Yes, Heather Snow. Welcome and thanks for your kind words. said...

Yum... ;) I'm hungry now ;)

Ingrid said...

Thanks for the link!

You know I'm not a fan of chocolate but very often I'll see a dessert such as yours and think just maybe, just maybe this is the dessert to make me change mind about chocolate. Crazy, but all three of my kiddos are the same way though not to the extent of me. In other words chocolate lasts in my house.

Kimberly :) said...

I made the truffle pie yesterday. I appreciate the chocolatiness of it but the texture was lacking. It felt more like fudge than pie. I saw another recipe which called for folding in several beaten egg whites and I think this may help achieve that Marie Callender's texture. I'm gonna try again today. Any hints for my second attempt?

Olivia Kienzel said...
This comment has been removed by the author.
Olivia Kienzel said...

update: I tried Kimberly's suggestion when I made the pie: as the chocolate mixture cooled, I whipped the leftover egg white until it was fluffy, then folded it into the chocolate mixture before placing in the crust. Absolutely delicious!!! Your recipe is divine, and I'm very thankful to both of you. (Incidentally, the box with the cookie crumbs had a crust recipe on it, genius that I am, so I was all set.)