In The Dark Dark Triple Chocolate Truffle Pie

This is the best bad idea I've had in so long.

4 servings · Easy

Ingredients

• 1 3/4 cups chocolate wafer cookie crumbs (about 36 cookies)
• 6 Tbsp (3/4 stick) unsalted butter, melted
• 8 oz bittersweet chocolate, chopped
• 2 cups half-and-half
• 2 large eggs
• 1 cup heavy cream, chilled
• 1 tsp pure vanilla extract
• 1/4 cup confectioners' sugar
• 3 Tbsp unsweetened cocoa powder
• 1 (2oz.) block dark chocolate
• 1 (2oz.) block white chocolate

Instructions

For the Pie Shell

1. Preheat the oven to 350*F. Toss together the crumbs and butter in a medium bowl to moisten.
2. Press the mixture onto the bottom and up the sides of the 9 1/2" deep-dish pie pan.
3. Refrigerate for at least 15 minutes to firm up the butter. Bake in the center of the oven for about 10 minutes, or until just set and fragrant.
4. Place on a wire rack to cool to room temperature.

For the Filling

5. Place the chopped chocolate in a medium heatproof bowl.
6. Warm the half-and-half in a small saucepan over medium heat until small bubbles form around the edge.
7. Pour over the chocolate and let stand for 1 minute to soften, then whisk until smooth.
8. Whisk the eggs in a medium bowl until the whites and yolks are well combined. Whisking continuously, add the warm chocolate mixture to the eggs in 1/4-cup increments.
9. Pour into the pie shell.
10. Bake in the center of the oven for 45 minutes, or until the filling is nearly set in the center and puffs slightly. When gently shaken, the center should jiggle slightly, but no longer slosh or ripple, and a toothpick inserted 3 inches from the center should come out clean.
11. The center of the pie will firm up as it cools. Place the baking sheet and pie on a wire rack to cool to room temperature.

For the Topping

12. Whisk together the cream, vanilla, confectioners' sugar, and cocoa powder in a large chilled bowl until the dry ingredients mix into the cream.
13. Beat to firm peaks with a mixer on high speed. Spread over the filling, or pipe onto the pie in a decorative fashion using a large star tip.

For the Chocolate Curls

14. Soften the dark chocolate in the microwave on 50 percent power in 10-second intervals until it is slightly warmer than room temperature but not melting or soft enough to show fingerprints.
15. For wide curls, slowly draw the blade of a vegetable peeler along the broad side of the softened chocolate to create curls. For narrow curls, use the side of the block. Repeat with the white chocolate.
16. Use the curls immediately or arrange them in a single layer on a sheet of parchment paper in an airtight storage container.
17. Refrigerate the curls until ready to use.
18. Chilled curls shatter easily, so handle them gently.

Tags: pepperplate-import

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