- 1-1/2 cups all-purpose flour
- 3/4 teaspoon salt
- 1/2 cup shortening
- 3 tablespoons cold water
- 1-1/2 teaspoons white vinegar
- 2 cups (12 ounces) dark chocolate chips, divided
- 1/3 cup heavy whipping cream
- 1/2 cup crushed pretzels
- 1 tablespoon shortening
- 2 teaspoons coarse sugar
- 1/2 teaspoon kosher salt
- 1-1/3 cups semisweet chocolate chips, divided
- 1-1/4 cups heavy whipping cream, divided
- 1/4 cup sugar
- 2 egg yolks
- 1/4 cup butter, softened
- 2 tablespoons vanilla extract
- 1 cup heavy whipping cream
- 3 tablespoons confectioners' sugar
- 1/2 teaspoon vanilla extract
- Broken pretzels, optional
- 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).
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Sweet & Salty Truffle Pie
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This has become a family favorite
Very good, but very rich. I could only handle a small piece of this pie at a time. The truffles on top were delicious. It took A LOT of time to make, but I would make it again for a special occasion.
I did not make the truffles and I increased the filling by 50% to make the chocolate portion nice and thick. Came out perfect!
This pie was very good! I have four little boys who are very picky eaters, but a chocolate pie is always a safe bet, and they loved it. I had two problems with this recipe. The first was with the crust. I usually use my standard crust recipe any time I make a pie, but I was interested in seeing how the addition of white vinegar would be in a crust, so I wanted to try it. I don't know if it had anything to do with the vinegar, or if I should've cleaned off my pastry board better and re-sprayed and re-floured it (since I had already rolled out a crust for a different pie), but when I was rolling the crust over my rolling pin (to transfer it to the pie dish), it was tearing all over the place, and I've made lots of pie crusts, so I'm not a beginner at this. I decided to just toss it, and make a different crust instead. The second problem I had was during the truffle-making process. The recipe said to melt 1 cup of the dark chocolate chips, and then to "gradually stir in cream until blended." My gut told me NOT to do it this way, because I knew adding a cold liquid to chocolate would make it seize up, but I always like following recipes to a T, and I thought maybe adding it gradually would not make it seize up. It did. I saved it by warming it up a little in the microwave and stirring until smooth. However, for next time, I will either bring the cream to a boil and pour that over the chips and stir until smooth OR just put the chips and cream together in the microwave. I would not recommend following the recipe in this instance. Also for the truffles, I would recommend sticking a toothpick in each ball before dipping. It makes dipping them in the chocolate easier. Hold onto the toothpick, dip the ball in chocolate, immediately dip it into the salt/sugar mixture, and then stick the toothpick in a piece of styrofoam. This helps the truffle to not have a flat bottom or having chocolate pooling at the bottom. It does have a small hole, once you pull out the toothpick, but I think that's better than a flat bottom... if you care about having a nice round truffle anyway. The whipped chocolate layer had a mousse-like texture, in case you're curious to know what that was like. I stabilized my whipped cream as well before spreading it onto the pie, which I always like doing. I loved the addition of the crushed up pretzels to garnish with. The whole texture of the pie is soft, so a contrasting crunchiness was really nice. One of my sisters suggested dipping pretzels in chocolate and garnishing with those, which I thought was a good idea for next time. I thought the truffles were good, and loved the sweet and saltiness of it, but I was disappointed that the pretzels didn't stay crunchy inside the truffle. I would've liked a crunchy texture inside to have some contrast. Overall, this pie was really good, and not difficult to make. The most time-consuming part was making the truffles, but I made the truffles a few days in advance to help break up how long it would take.
Verrry rich. Verrry time-consuming. I probably won't make it again because I don't really have the time, not because it wasn't good.