Milk Chocolate Truffle Cream Pie
|Chocolate pecan crust||1|
|Milk chocolate||4 Ounce (1 Bar, For Cooking)|
|Pecans||1 Cup (16 tbs)|
|Truffle cream filling||1 Cup (16 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|Brown creme de cacao||3 Tablespoon|
Crust Combine broken chocolate and pecans in bowl of food processor or blender.
Process until mixture looks like a crumb crust.
Press crumbs into an 8-inch pie plate or 4 individual custard cups or fancy stemmed sherbet glasses.
Filling In a small heavy saucepan, melt broken chocolate with cream on low heat, stirring constantly until smooth.
(Do not boil.) Add Creme de Cacao.
Chill at least 2 hours or until very cold.
Beat until thick and creamy.
Spread into Chocolate Pecan crust.
Chill 1 hour.
Garnish with additional whipped cream around edge and grated milk chocolate, if desired.