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Pecan Crusted Chocolate Truffle Pie
Pecan Crusted Chocolate Truffle Pie
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Elegant Passover dessert perfect year-round! Top with fresh seasonal berries.
Ingredients:
  • 2 cups chopped pecans
  • 0.33333334326744 cup white sugar
  • 0.25 cup unsalted butter, melted
  • 0.5 cup miniature semisweet chocolate chips
  • 1.3333333730698 cups semisweet chocolate chips
  • 0.5 cup unsalted butter, at room temperature
  • 4 egg yolks
  • 0.25 cup white sugar
  • 0.25 cup heavy cream
  • 0.33333334326744 cup semisweet chocolate chips
  • 1 tablespoon brandy
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Combine pecans, 1/3 cup sugar, 1/4 cup butter, and miniature chocolate chips in a bowl. Press mixture into a 9-inch pie plate, forming the crust. Bake in preheated oven for 8-10 minutes. Allow to cool completely before using.
  • Place 1 1/3 cups of chocolate chips and 1/2 cup of butter in a metal bowl over simmering water. Stir occasionally until melted and smooth. Remove from heat and mix in the vanilla.
  • In a bowl, whisk egg yolks with 1/4 cup sugar until thick and pale using an electric mixer for about 3 minutes. Mix into the melted chocolate and place over simmering water. Whisk continuously until thick for 3 to 4 minutes. Pour into the cooled crust and spread evenly.
  • Warm the heavy cream in a small saucepan. Stir in the remaining chocolate chips until melted. Remove from the heat and gently mix in the brandy. Pour the mixture over the truffle filling and refrigerate to set before serving.

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