“The Cupid Truffle” Chocolate Truffle Pie with Caramel and Toasted Pecans
A fun-filled weekend is almost here! It’s the start of College Football Season!! The Florida Gators take on Charleston Southern this weekend and those gator boys are ready! Which means you need to be ready and well equipped with food and drinks. This quick and easy dessert is a perfect cool treat to go along with any football game. You all better be cheering on the Florida Gators!
What You Need:
1 Prepared Chocolate Graham Cracker Pie Crust
1/2 Cup Hot Caramel Topping or 1/2 Cup Melted Peanut Butter
1/2 Cup Toasted Pecan Halves
Whipped Cream (for garnishing)
For the Truffle:
2/3 Cup Heavy Whipping Cream
6 oz Semi-sweet Chocolate Chips
For the Chocolate Whipped Filling:
1 1/2 Cups Heavy Whipping Cream
6 oz Semi-sweet Chocolate Chips
1 tsp Vanilla Extract
1. Pour the caramel or melted peanut butter into the bottom of the prepared pie crust. Then top with the toasted pecan halves. Set aside.
2. Pour the 6 oz of chocolate chips into a medium sized bowl. Then, in a small sauce pan, heat the 2/3 cup of whipping cream just until it begins to boil. Pour the hot whipping cream over the chocolate chips and stir until smooth. Next, pour the chocolate mixture over the caramel/nut mixture. Cover and place in the freezer for about 20-25 minutes.
3. Then, heat 1/2 cup of whipping cream in a small pot with 6 oz chocolate chips. Do not allow the chocolate mixture to burn, keep stirring the mixture. Melt until completely smooth. Set aside to cool to room temperature. Next, pour 1 cup of whipping cream and 1 tsp of vanilla into a large bowl. Using a hand mixer/stand mixer, whip the cream. Add a bit of the cooled chocolate mixture spoonfuls at a time. Whip the cream until it forms a fluffly, smooth chocolate cream.
4. Remove the frozen pie from the freezer and top with the chocolate whipped topping. Then garnish with fresh or store bought whipped cream. Add berries or chocolate shavings for garnish as well. Place the pie in the fridge for at least 4-5 hours before serving.
*Thanks to Paula Deen for the basic truffle pie recipe :)
