SWEET & SALTY TRUFFLE PIE

Sweet & Salty Truffle Pie image

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

Provided by Taste of Home

Time 1h25m

Yield 8 servings (24 truffles).

Number Of Ingredients 24

Ingredients

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
TRUFFLES:
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
FILLING:
1-1/3 cups semisweet chocolate chips, divided
1-1/4 cups heavy whipping cream, divided
1/4 cup sugar
2 large egg yolks
1/4 cup butter, softened
2 tablespoons vanilla extract
TOPPINGS:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Broken pretzels, optional

Steps:

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. 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.

Nutrition Facts : Calories 1059 calories, Fat 78g fat (42g saturated fat), Cholesterol 172mg cholesterol, Sodium 496mg sodium, Carbohydrate 88g carbohydrate (54g sugars, Fiber 2g fiber), Protein 10g protein.