Thursday, November 15, 2012

Chocolate Love For You

Ok, I saw this one on Pinterest and instantly...I just had to make it. I'm not huge into chocolate, so what you might ask - was the attraction for me? I knew it would look sinfully delish! And of course I have to try making every pie in creation!

You guys, I know I've told you...I take about 2-3 bites and give the rest of the pie to family and friends. I'm telling you - this pie, this chocolatey, heavenly, slice of goodness, that parted the sun, the moon and the worst mood on the darkest of day. It was one of the best pies I've ever made. The ingredients all came together just like...hmmm. how do I put this? Okay music is my ultimate, so it came together like all the lyrics, instruments, and melody to my absolute favorite song of all time. That good. 

Dave and I couldn't keep our freakin' paws off. We kept looking at each other and saying, "Seriously! Somebody stop me! Just one more bite!" As we shoveled three or four more as if no one was looking. And all this coming from the person who could really take a mound of chocolate, or leave it.

It's not your typical holiday pie, but this is one of the ones I'm making for some of my neighbors this year to share for their Thanksgiving meal. Maybe it will be a new tradition, who knows : )

And guess what else...I saved the best for last, I know it looks like a boatload of steps, but it actually goes fast and it truly is easy.

I put together an assembly video of pictures, as I am much more of a visual person myself.

I hope this helps.

Double Chocolate Truffle Pie

Graham Cracker Crust

1 3/4 cups graham cracker crumbs (12 whole crackers)
2 tbs. packed brown sugar
1/2 tsp. ground cinnamon
big pinch salt
6 tbs. unsalted butter

Truffle Pie Filling

2/3 cup heavy cream
4 oz. bittersweet chocolate chips
2 oz. milk chocolate chips

Whipped Chocolate Filling

4 oz. bittersweet chocolate chips
2 oz. milk chocolate chips
1.5 cups heavy whipping cream
1/2 tsp. vanilla

Whip Cream Topping

1 cup heavy whipping cream
1/4 cup powdered sugar


1.5 oz. milk chocolate
1.5 oz. white chocolate
1.5 oz. semisweet or dark chocolate



For graham cracker crust...

Preheat oven to 350.

Combine the graham cracker crumbs, brown sugar, cinnamon, and salt in large bowl. Mix briefly with your fingers. Add butter and incorporate well, mixing first with a fork, then with your hands, rubbing thoroughly to form evenly dampened crumbs.

** I use a food processor for this and process the crumbs and all until fine, I then add the butter until evenly distributed. I then put it all in a bowl and mix it around with a spatula making sure the butter has evenly coated all crumbs.

Spread crumbs evenly and loosely in the pan, pressing them into the bottom and up the sides. ** I use a tart dough tamper, or a custard cup will do too, to press the crumbs down. I really push them down good. I find that if they are not pretty tight, they come loose when I serve the pie...and that bugs! Refrigerate for 5 to 10 minutes.

Place on the center rack and bake for 7 minutes. Let cool on a wire rack before filling.

This recipe came from Pie. We call him Pie Guy and most of his recipes are great. We love him because he is so detailed. He tells you which sized pie plate to use, and really gets into it!

For the truffle filling... 

In a saucepan, bring 2/3 cup cream to a simmer. Place the 6 total ounces of 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 piecrust and freeze for 20 minutes. 


For the whipped chocolate filling... 

In a double broiler 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 it cool to room temperature. In a chilled bowl, beat the remaining one cup cream until thick. Add the chocolate mixture and vanilla. It says beat until soft peaks form. ** I'm really careful here, because you can easily lose all the thickness you just got, so mix just until all is incorporated.  It's really important to not overdo this part.** Spread the whipped chocolate mixture over the truffle filling in the crust and refrigerate overnight.

Just before serving, 

Make the whipped cream topping... 

Beat 1 cup heavy whipping cream and powdered sugar on high speed with an electric mixer until stiff peaks form. Spread the whipped cream over the pie, or place in a pastry bag, or as I use, a ziplock freezer bag with a pastry tip attachment : ) Use a grater, or vegetable peeler and shave the various kinds of chocolate onto a plate. Put them onto the pie as you so choose and serve immediately : )

I hope you love it as much as we did!

Chocolate love and kisses to you!

As always let me know if you have any questions, oh and by the way, I answer as a reply after the comment!

Adapted from Deen Bros


  1. Have I ever mentioned how much I wish I was your neighbor? And not just because of the pies, although your Buttermilk Pie ranks way up at the top of my favroites!

  2. Wait a minute, where's the Jell-O instant pudding? What step is that?

    I think I might just try this one.

  3. Whoa Nelly - this looks yummy!