Truffle Pie

I don't know how long this recipe has been sitting in my binder waiting for us to try. I'd guess at least 3 years. I used to spend a lot more time at my mom and dad's house watching the Food Network. I would make notes to myself on recipes that looked the best, and later I would print them all up and file them away in binders.

A few weeks ago I was perusing my huge collection of recipes to see what treats might be fun to make and delicious to eat. It was interesting to go through the dessert recipes with Andy. Most of the things that I liked he wasn't interested in, and the same vice versa. I guess it's not just meals that we don't see eye to eye on. It's desserts too!

Anyways, this was a recipe he was dying to try. I rarely make food with cream, so I suggested we wait and make it special for Thanksgiving. That's just what we did, so I made it and it was amazing! I made a few small changes, but I will do it the same way every time!

This is a Food Network recipe from Paula Deen... Don't look at how many calories are in a pint of heavy cream.

Here's the recipe:

Ingredients

Truffle Filling:

• 2/3 cup heavy cream
• 6 ounces bittersweet chocolate chips (I used semi sweet chocolate chips)
  
• 1 (9-inch) prepared graham cracker crust (I made an Oreo cookie crust)
  

Whipped Chocolate Filling:

• 6 ounces bittersweet chocolate chips (I used milk chocolate chips)
  
• 1 1/2 cups heavy cream
• 1/2 teaspoon vanilla

Whipped Cream Topping: (I skipped)

• 1 cup heavy cream
• 1/4 cup confectioners' sugar

Garnish:(I skipped, but this would make it look and taste extra nice!)

• 1 1/2 ounces milk chocolate
• 1 1/2 ounces white chocolate
• 1 1/2 ounces semisweet or dark chocolate

Directions

For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remaining 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.