Recipe—Chocolate Truffle Pie

Valentine’s day is right around the corner and what says Valentine’s Day better than a big slice of sinfully rich chocolate truffle pie? I know a lot of people like to go out to eat on what is supposed to be the most romantic day of the year but I have always been more of a homebody on this Hallmark Holiday. I like setting the table with candles and our best linens and cooking my husband a nice romantic dinner at home. And like all romantic dinners even one at home needs a wickedly decadent dessert. That’s why I love this truffle pie, there is not one, but two rich chocolate layers finished off with a light whip cream topping. Perfect for the chocolate lover in your life!

STEP 1: GRAHAM CRACKER CRUST
2 c graham cracker crumbs
1/3 c white sugar
1/2 c butter, melted

• Mix all ingredients together.
• Press the graham cracker mixture into the bottom and up the sides of a pie dish using the backside of a large spoon or rubber spatula.
• Place in freezer.

STEP 2: TRUFFLE FILLING 
2/3 c heavy cream
6 oz bittersweet chocolate chips

• In a small saucepan bring the cream to a simmer. (Be sure it does not boil over.)
• Place the chocolate chips in a small mixing bowl and pour the hot cream over the top of them.
• Let stand for 1 minute and then using a fork gently whisk until smooth.
• Pour the truffle filling into the piecrust and gently spread it out evenly.
• Place in the freezer for 20 minutes.

STEP 3: WHIPPED CHOCOLATE FILLING 
6 ounces bittersweet chocolate chips
1 1/2 c heavy cream
1/2 tsp vanilla

• In a small saucepan bring a 1/2 cup of the cream to a simmer. (Be sure it does not boil over.)
• Place the chocolate chips in a small mixing bowl and pour the hot cream over the top of them.
• Let stand for 1 minute and then using a fork gently whisk until smooth.
• Let cool to room temperature.
• In a medium mixing bowl beat the remaining cup of cream on medium-high speed until thick and fluffy.
• Add the melted chocolate mixture and the vanilla and continue beating until thickened.
• Spread the whipped chocolate filling over the truffle layer.
• Place in refrigerator.

STEP 4: WHIPPED CREAM TOPPING
1 c heavy cream
1/4 c powdered sugar
chocolate bar (for garnish)

• Beat the cream and powdered sugar on medium high speed until thick enough that stiff peaks form.
• Spread the whipped cream over the top of the pie.
• Using a grater or vegetable peeler make shavings off the chocolate bar.
• Garnish finished pie with chocolate shavings.
• Chill for 5–6 hours or overnight before serving.

Recipe adapted from Deen Bros.