Sweet Salty Truffle Pie Recipes

SWEET & SALTY TRUFFLE PIE

Sweet & Salty Truffle Pie image

Homemade truffles-a little bit sweet and a little bit salty-will keep you coming back for more. Store extra truffles in the fridge.-Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings (24 truffles).

Number Of Ingredients 24

Ingredients

1-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup shortening
3 tablespoons cold water
1-1/2 teaspoons white vinegar
TRUFFLES:
2 cups (12 ounces) dark chocolate chips, divided
1/3 cup heavy whipping cream
1/2 cup crushed pretzels
1 tablespoon shortening
2 teaspoons coarse sugar
1/2 teaspoon kosher salt
FILLING:
1-1/3 cups semisweet chocolate chips, divided
1-1/4 cups heavy whipping cream, divided
1/4 cup sugar
2 large egg yolks
1/4 cup butter, softened
2 tablespoons vanilla extract
TOPPINGS:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Broken pretzels, optional

Steps:

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Combine water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., For truffles, melt 1 cup dark chocolate chips in a microwave; stir until smooth. Gradually stir in cream until blended. Add crushed pretzels. Cool to room temperature, stirring occasionally. Refrigerate until firm. Divide into 24 portions; shape into balls., In a microwave, melt shortening and remaining dark chocolate chips; stir until smooth. Combine coarse sugar and kosher salt. Dip truffles in chocolate mixture; allow excess to drip off. Place on waxed paper; sprinkle with sugar mixture. Refrigerate for 1 hour or until set., For filling, place 1/3 cup semisweet chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; whisk until smooth. Pour into crust. Refrigerate for 15 minutes or until set., Meanwhile, in a small heavy saucepan, cook and stir sugar and the remaining chocolate chips and cream over medium heat until smooth. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°. , Pour into a large bowl; stir in butter and vanilla. Place bowl in an ice-water bath, stirring frequently until cooled. Remove bowl from ice water. Beat mixture until stiff peaks form. Spread into crust; chill completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spoon over filling. Garnish with truffles and broken pretzels if desired. Serve with any remaining truffles.

Nutrition Facts : Calories 1059 calories, Fat 78g fat (42g saturated fat), Cholesterol 172mg cholesterol, Sodium 496mg sodium, Carbohydrate 88g carbohydrate (54g sugars, Fiber 2g fiber), Protein 10g protein.

RICH CHOCOLATE TRUFFLE PIE

Rich Chocolate Truffle Pie image

The best of 3 worlds. Rich, good and quick! This pie can be made in either an 8 or 9 inch pie pan.

Provided by MARBALET

Categories Desserts Pies No-Bake Pie Recipes

Yield 8

Number Of Ingredients 5

Ingredients

12 ounces semisweet chocolate chips
1 ½ cups heavy whipping cream
¼ cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust

Steps:

In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
Refrigerate at least 8 hours before serving.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 47.4 g, Cholesterol 61.4 mg, Fat 37.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 19.7 g, Sodium 209.1 mg, Sugar 33.4 g

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SWEET & SALTY TRUFFLE PIE RECIPE: HOW TO MAKE IT

Homemade truffles—a little bit sweet and a little bit salty—will keep you coming back for more. Store extra truffles in the fridge.—Shirley Warren, Thiensville, Wisconsin Store extra truffles in the fridge.—Shirley Warren, Thiensville, Wisconsin
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