You are here

Milk Chocolate Truffle Cream Pie

Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Chocolate

Rate It

Your rating: None
4.23611
Average: 4.2 (18 votes)