Pecan Crusted Chocolate Truffle Pie Recipe - Allrecipes.com
Pecan Crusted Chocolate Truffle Pie Recipe
  • READY IN 50 mins

Pecan Crusted Chocolate Truffle Pie

Recipe by  

"I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long! Garnish with any seasonal fresh berries."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    20 mins
  • READY IN

    50 mins

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
  3. In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
  4. In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
  5. Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.
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Reviews More Reviews

Apr 13, 2006

Easy, delicious and elegant. Made it for company and it disappeared. A definite keeper. Update 4/13/06 - This pie was the hit of our Passover dinner. It's a good thing that I made 2. The other desserts were basically untouched. I got so many compliments from my guests and I didn't tell them how easy it was to make. :)

 
May 11, 2006

Made this for passover and everyone LOVED it. Used a coconut crust and followed the rest of the recipe to a tee. Garnished with rasperries and whipped cream. highly reccomend this recipe it doesnt taste like passover at all.

 

15 Ratings

Apr 24, 2006

Fabulous crust! The truffle part was a bit too heavy for me. I'll try making it with cream next time.

 
Apr 14, 2006

Super yummy!!! Easy to make but lots bowls and pots to clean up. Everyone raved about the taste. Very rich a little goes a long way.

 
Jan 16, 2009

Fantastic Passover dessert! Many desserts for Passover are extremely dry and unappetizing - this was a great surprise for my guests.

 
Aug 21, 2007

This was very rich and delicious. The crust gets rather hard after being in the fridge overnight, so I let mine sit at room temperature for about 10 minutes before I could slice it. I also did not have any brandy, so I used a tablespoon of water for the topping instead which was just fine. Serve slices with Cool Whip-YUM!

 
Apr 07, 2008

The crust is a "5", the filling is a "4" - almost too rich (and I never thought I'd meet a rich dessert I didn't like!) A tiny slice is all you need.

 
Dec 18, 2006

This pie is very very rich. I love chocolate, but it was a little too much for me. There was also a lot of clean up at the end.

 

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Nutrition

  • Calories
  • 692 kcal
  • 35%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 158 mg
  • 53%
  • Fat
  • 57.4 g
  • 88%
  • Fiber
  • 5.6 g
  • 22%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 14 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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