We recently had a get-together with my mom’s side of the family. As always, we had an amazing spread of way too much food and had lots of fun catching up. I volunteered to bring a few pies for dessert, and my family is used to being guinea pigs when it comes to me trying out new recipes.
One of the pies I made was this week’s recipe—a no-bake chocolate truffle pie that was super easy to make. When I pulled it out of my Tupperware container, my cousin’s little girl gasped and immediately grabbed me around my middle.
She could barely wait to finish her lunch before diving into a piece of pie. If you’re wondering, Miss Avery gave it two thumbs up.
I found this recipe on the website “Kitch Me.” You can find it at http://www.kitchme.com/recipes/no-bake-chocolate-truffle-pie-5-ingredients. I added ingredients to make a homemade whipped cream to top it and used a graham cracker crust instead of the chocolate crust the recipe called for.
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No-Bake Chocolate Truffle Pie
12 ounces semi-sweet chocolate chips
2 cups heavy whipping cream, divided
1/4 cups powdered sugar
1 tablespoon vanilla extract
9-inch pre-made graham cracker or chocolate cookie crumb pie crust
about 1 tablespoon powdered sugar
1 teaspoon vanilla
Combine the chocolate chips (save a few to decorate the top of the pie, if you like) and 3/4 cup cream to a microwave-safe bowl, and microwave 30 seconds at a time, stirring in between each time, until the mixture is smooth.
Set it aside and let the chocolate cool to room temperature.
Once the mixture is cooled, mix in the sugar and vanilla.
In another bowl, whip another 3/4 cup of cream until stiff peaks form, and then beat in the chocolate, a little at a time, until it’s all fully combined.
Spread the filling out evenly into the pie crust and refrigerate at least eight hours. Before serving, whip the remaining cream, one tablespoon powdered sugar and one teaspoon vanilla together until stiff peaks form. If the cream is not sweet enough, whip in a bit more sugar until it’s where you like it.
Top the pie with the whipped cream and some chocolate chips or chocolate shavings.
Refrigerate any leftovers.
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Several people who taste tested this pie for me said they really liked the dark chocolate flavor and were surprised when I said it was made with only semi-sweet chocolate. Letting it set overnight really developed a deep flavor.
I’d also suggest cutting this into smaller pieces, because it’s a very rich flavor, and it’s tough to eat a big piece in one sitting.
I’m guessing I’ll need to work this recipe into my regular rotation—at least when bringing pie to my little cousin. The pie was delicious, but the big hug really made it worth it.
Lindsey Young is managing editor of The Clarion, the Kansas Publishing Ventures newspaper in Andale. She can be reached at email@example.com.