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Sweet & Salty Truffle Pie

 Sweet & Salty Truffle Pie
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
8 ServingsPrep: 1 hour 10 min. + chilling Bake: 15 min.


  • 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 McCormick® Pure Vanilla Extract
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract

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Sweet & Salty Truffle Pie (continued)

Ingredients (continued)

  • 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).

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Sweet & Salty Truffle Pie (continued)

Nutritional Facts: 1 piece with 3 truffles equals 1,059 calories, 78 g fat (42 g saturated fat), 172 mg cholesterol, 496 mg sodium, 88 g carbohydrate, 2 g fiber, 10 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.