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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust:
1 1/2 cups very finely chopped pecans
2/3 cup sugar
1/4 cup butter, melted
Filling:
2 cups heavy cream
16 oz semi-sweet chocolate, coarsely chopped or 2 2/3 cups semi-sweet chocolate chips
Caramel Sauce:
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup heavy cream
Garnish:
1 1/3 cup heavy cream
Prepare crust: Preheat oven to 350. In a medium bowl combine pecans, 2/3 cup sugar and melted butter. Firmly press onto the bottom and 1/2 inch up the sides of a 10-inch springform pan. Set the pan on a cookie sheet and bake 15 to 18 minutes, until lightly browned. Set aside.
Prepare filling: Put 2 cups heavy cream in a medium saucepan and cook over medium heat until it just comes to a boil. Put the chocolate in the small bowl of an electric mixer and pour in the hot cream. Stir gently until all the chocolate is melted, then beat at low speed until the mixture is completely smooth. Pour into prepared crust and refrigerate at least 2 hours, until set.
Prepare caramel sauce: In a medium saucepan combine the brown sugar, 3/4 cup sugar, corn syrup and 1/3 cup butter. Cook over medium heat, stirring, until butter melts and mixture is uniform. Continue to heat, stirring occasionally, until mixture comes to a full boil. Cool 5 minutes, then stir in the 2/3 cup of cream, blending well. Refrigerate if not serving immediately, and rewarm in saucepan or microwave, stirring occasionally.
Just before serving, whip the 2/3 cup cream until stiff peaks form. Release the side of the springform pan, remove the pie and cut into 16 (or even more) wedges.
Portion warm sauce onto serving plates and top with the thin wedges of pie, garnished with whipped cream, or serve garnished pie and pass the sauce on the side.
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CHOCOLATE TRUFFLE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
Crust:
1 1/2 cups very finely chopped pecans
2/3 cup sugar
1/4 cup butter, melted
Filling:
2 cups heavy cream
16 oz semi-sweet chocolate, coarsely chopped or 2 2/3 cups semi-sweet chocolate chips
Caramel Sauce:
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup light corn syrup
1/3 cup butter
2/3 cup heavy cream
Garnish:
1 1/3 cup heavy cream
Prepare crust: Preheat oven to 350. In a medium bowl combine pecans, 2/3 cup sugar and melted butter. Firmly press onto the bottom and 1/2 inch up the sides of a 10-inch springform pan. Set the pan on a cookie sheet and bake 15 to 18 minutes, until lightly browned. Set aside.
Prepare filling: Put 2 cups heavy cream in a medium saucepan and cook over medium heat until it just comes to a boil. Put the chocolate in the small bowl of an electric mixer and pour in the hot cream. Stir gently until all the chocolate is melted, then beat at low speed until the mixture is completely smooth. Pour into prepared crust and refrigerate at least 2 hours, until set.
Prepare caramel sauce: In a medium saucepan combine the brown sugar, 3/4 cup sugar, corn syrup and 1/3 cup butter. Cook over medium heat, stirring, until butter melts and mixture is uniform. Continue to heat, stirring occasionally, until mixture comes to a full boil. Cool 5 minutes, then stir in the 2/3 cup of cream, blending well. Refrigerate if not serving immediately, and rewarm in saucepan or microwave, stirring occasionally.
Just before serving, whip the 2/3 cup cream until stiff peaks form. Release the side of the springform pan, remove the pie and cut into 16 (or even more) wedges.
Portion warm sauce onto serving plates and top with the thin wedges of pie, garnished with whipped cream, or serve garnished pie and pass the sauce on the side.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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