Directions

• 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 wrap.
• 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. Yield: 8 servings (24
• truffles).