SWEET & SALTY TRUFFLE PIE RECIPE: HOW TO MAKE IT
Homemade truffles—a little bit sweet and a little bit salty—will keep you coming back for more. Store extra truffles in the fridge.—Shirley Warren, Thiensville, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 25 minutes
Prep Time 01 hours 10 minutes
Cook Time 15 minutes
Yield 8 servings (24 truffles).
Number Of Ingredients 24
Steps:
- In a small bowl, combine flour and salt; cut in the shortening until crumbly. Combine water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., For truffles, melt 1 cup dark chocolate chips in a microwave; stir until smooth. Gradually stir in cream until blended. Add crushed pretzels. Cool to room temperature, stirring occasionally. Refrigerate until firm. Divide into 24 portions; shape into balls., In a microwave, melt shortening and remaining dark chocolate chips; stir until smooth. Combine coarse sugar and kosher salt. Dip truffles in chocolate mixture; allow excess to drip off. Place on waxed paper; sprinkle with sugar mixture. Refrigerate for 1 hour or until set., For filling, place 1/3 cup semisweet chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; whisk until smooth. Pour into crust. Refrigerate for 15 minutes or until set., Meanwhile, in a small heavy saucepan, cook and stir sugar and the remaining chocolate chips and cream over medium heat until smooth. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°. , Pour into a large bowl; stir in butter and vanilla. Place bowl in an ice-water bath, stirring frequently until cooled. Remove bowl from ice water. Beat mixture until stiff peaks form. Spread into crust; chill completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spoon over filling. Garnish with truffles and broken pretzels if desired. Serve with any remaining truffles.
Nutrition Facts : Calories 1059 calories, FatContent 78g fat (42g saturated fat), CholesterolContent 172mg cholesterol, SodiumContent 496mg sodium, CarbohydrateContent 88g carbohydrate (54g sugars, FiberContent 2g fiber), ProteinContent 10g protein.
SWEET AND SALTY COOKIE PIE RECIPE - PILLSBURY.COM
Is it a cookie? Is it a pie? It's a cookie pie with rich chocolate and a sprinkle of sea salt.
Provided by Pillsbury Kitchens
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Unroll pie crust on ungreased cookie sheet; prick generously with fork. Bake 5 minutes. Spread chocolate hazelnut spread evenly over crust to within 1/4 inch of edge. Sprinkle with chocolate chips.
- Cut 12 cookie dough rounds in half horizontally. Place over chocolate hazelnut spread, 1/2 inch from edge and about 1 inch apart. Sprinkle with toffee bits and salt. Bake 20 to 25 minutes or until pie crust edges are golden brown. Cool 30 minutes; cut into wedges.
Nutrition Facts : Calories 300 , CarbohydrateContent 35 g, CholesterolContent 0 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 190 mg, SugarContent 4 g, TransFatContent 0 g
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