Original recipe yields 8 servings
Based on a 2,000 calorie dietSee full nutrition
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 d...
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 does...
Fabulous crust! The truffle part was a bit too heavy for me. I'll try making it with cream next time.
Fantastic Passover dessert! Many desserts for Passover are extremely dry and unappetizing - this was a great surprise for my guests.
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...
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.
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.
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.
This pie is out of control! I'm hiding it in the back of my fridge ;] Absolutely delicious. Substituted almonds for the pecans and almond extract for the vanilla extract. Came out great!