Hey everybody, I hope you're having a good beginning to the weekend! About two weeks ago I found a recipe for Paula Deen's Truffle Pie (original recipe here). After some experimentation, I modified the recipe by doing the following two things:
Instead of using cream for the bottom layer of the pie, I used 2% milk and reduced the ratio of liquid to chocolate. This produces a chocolate sauce in between the crust and filling.
I hope you enjoy!
Active Prep Time: 20 minutes
Inactive Prep Time: 8.5 hours
1.5 cups gluten free graham cracker crumbs
.25 cup sugar
6 tbsp butter, melted
.5 cup and 1 tbsp 2% milk
6oz bittersweet chocolate
6 oz bittersweet chocolate
1.5 cup heavy cream
1 tsp vanilla
Whipped cream for garnish
Crust: In a medium bowl, mix together the crust ingredients until well combined. Press the crust mix into a pie pan. Refrigerate the pan until the chocolate sauce is ready.
Chocolate Sauce: In a saucepan over low heat, melt the chocolate with the milk. Stir often in order to prevent the chocolate from scorching. Once the chocolate sauce has a consistent color and all the chocolate has melted, put aside off the heat for 3 minutes to cool. Pour into the crust and place into the freezer until the chocolate filling is ready.
Serve with either fresh or canned whipped cream, and enjoy! Thank you to Food Network and Paula Deen for the original recipe.