Pecan Chocolate Truffle Pie

Pecan Chocolate Truffle Pie, a vegetarian dessert that combines a crunchy pecan crust with a luscious chocolate filling. This American classic is perfect for gatherings and special occasions, but beware—it's not suitable for those with nut, dairy, or egg allergies.

The pie's flavor profile is a harmonious blend of sweet and nutty, making it an exquisite choice for after-dinner treats or festive celebrations. With its impressive presentation, it pairs beautifully with seasonal berries for a touch of elegance.

Packed with nutrients, this dessert offers a satisfying treat without compromising on taste. Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving.

Ready to create a show-stopping dessert? Try the Decadent Pecan Chocolate Truffle Pie today and elevate your meal prep with EasyChef Pro!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 50 minutes

Overview

This Pecan Crusted Chocolate Truffle Pie is a decadent dessert perfect for any occasion. With a rich chocolate filling and a crunchy pecan crust, it's sure to impress your guests. Garnish with seasonal fresh berries for an extra touch of elegance.

Diet Type

Vegetarian

Allergies

Nuts, Dairy, Eggs

Cuisine

American

Ingredients

• 2 Cups chopped pecans, divided
• 0.33 Cups white sugar
• 0.25 Cups unsalted butter, melted
• 0.5 Cups miniature semisweet chocolate chips
• 1.33 Cups semisweet chocolate chips
• 0.5 Cups unsalted butter, at room temperature
• 4 Egg yolks
• 0.25 Cups white sugar
• 0.5 Teaspoon (tsp) vanilla extract
• 0.25 Cups heavy cream
• 0.33 Cups semisweet chocolate chips
• 1 Tablespoon (tbsp) brandy

Steps

1. Preheat the oven to 375°F (190°C).
2. In a medium bowl, mix together the pecans, 0.33 cup sugar, 0.25 cup melted butter, and miniature chocolate chips. Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
3. In a metal bowl set over a pan of simmering water, combine 1.33 cups chocolate chips and 0.5 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla extract.
4. In a separate bowl, beat the egg yolks with 0.25 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, about 3 to 4 minutes. Pour into the cooled crust and smooth the top.
5. Heat the heavy cream in a small saucepan. When warm, stir in the remaining 0.33 cup chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling.
6. Refrigerate for several hours to set before serving.

Enjoy your delicious Pecan Crusted Chocolate Truffle Pie!