Monday, March 10

THIS MONTH'S PIE: Double Chocolate Coffee Truffle

I've always been a chocolate lover.  Walking through the candy isle in the grocery store is my weakness and I usually come out with at least one dark bar.  I've never made a chocolate pie, so this month I decided to give it a whirl.  I did a little searching to find an easy and delicious pie that would fill my intense sweet craving.  Guy, I found it!  This Double Chocolate Coffee Truffle pie is filled to the brim with chocolate.  Seeing that it had a chocolate pie crust; well that sealed the deal!  We had house guests the weekend I made this pie and it only lasted two days in my refrigerator.  Looks like this is a favorite that I will definitely be making again!

I'm really craving chocolate after writing this post.  Is anyone else?

See what other pies we've made in our Monthly Pie feature here.


Preheat oven to 450 degrees

Pie Crust:
1 1/2 cups flour
3 tablespoons cocoa powder
2 tablespoons brown sugar
1/2 teaspoon salt
1/2 cup butter
5 tablespoons cold water

In a food processor, mix flour cocoa powder, brown sugar, and salt.  Add in butter and mix until pieces are pea-sized.  Next add water until dough come together.  Transfer mixture to a bowl and knead together until holds together.

Roll out dough on a lightly floured surface and make a 12-14 inch circle.  Transfer dough to pie pan, trim and crimp edges to desired look.  Prick bottom and side of pastry shell, line with aluminum foil and in pie weights.  Bake pie crust for 8 minutes, remove weights and foil, then bake for an additional  6-8 minutes.  Cool on wire rack.

2 cups whipping cream
6 ounces 70% dark chocolate, chopped
1 cup sugar
6 egg yolks
3 tablespoons strong brewed coffee
1 teaspoon vanilla
whipped cream, optional
chocolate shaving, optional

In a saucepan, combine whipping cream, chocolate, and sugar.  Over medium heat, cook for 10 minutes or until mixture comes to a boil and thickens.  Transfer half of the hot chocolate mixture to a bowl, then ddd in egg yolks.  Return egg/chocolate mixture to saucepan and cook and stir for an additional 2 minutes.  Next remove from heat and stir in coffee and vanilla.  Let slightly cool, then pour filling into baked pie shell.  Cover and chill in refrigerator for 8-24 hours.  Top with whipped cream and/or chocolate shaving. 


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