We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    4K
  • Pinterest
    0
  • Email
    178
  • Facebook
    83

Chocolate Truffle Pie

(17)
  5 reviews
  • 30 min prep time
  • 4 hr 30 min total time
  • 5 ingredients
  • 12 servings
  • Pinterest
    0
  • Facebook
    83
  • Save
    0
  • Email
    178
  • Print
    4K

Enjoy this chocolate and pecan pie baked using Pillsbury® refrigerated pie crusts.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup finely chopped pecans
12
oz semisweet baking chocolate, coarsely chopped
2 1/2
cups whipping (heavy) cream
12
pecan halves

Steps

  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • 2 Meanwhile, in large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium heat just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or until serving time.
  • 3 Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.
  • 1 Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • 2 Meanwhile, in large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium heat just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or until serving time.
  • 3 Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.

Expert Tips

We don't recommend using chocolate chips to make this pie as they will not produce the same smooth filling as squares of baking chocolate.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
Calories from Fat
280
% Daily Value
Total Fat
31g
47%
Saturated Fat
17g
83%
Trans Fat
1/2g
Cholesterol
55mg
19%
Sodium
105mg
4%
Total Carbohydrate
28g
9%
Dietary Fiber
2g
8%
Sugars
17g
17%
Protein
3g
3%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved