Easy Chocolate Truffle Pie

Happy Pi Day!  Ok, I know it was Wednesday (3.14) but life got in the way of posting this sooner.  (Love you SXSW! Ready for you to go now.)

The secret to any great chocolate dessert is great chocolate.  Greenling carries an excellent product in the Sunspire chocolate chips.  For this recipe you will need 2 packages but you will only need about 1/3 of the second package to get the correct amount of chocolate.  If you do not use enough chocolate, the pie may not set firm enough to slice.

First thing you will need is baked pie crust in a 9 inch pan.  You can use a store bought crust but I encourage you to try my simple make it the pan pie crust.  No rolling or chilling, just measure the ingredients into the pie pan, mix it up, and pat it out.  It does not produce a flaky crust, more crumbly in texture but those tend to stand up better to wet pies and not turn soggy.

1 baked pie crust

1 cup whole milk

5 egg yolks or 2 whole eggs (egg yolks will produce a denser, richer pie)

2 Tbsp sugar

pinch of salt

1 2/3 cup chocolate chips (one grocery store package, which is a little over 11 ounces)

1 Tbsp vanilla (or rum, Kahlua, Amaretto, whatever you like)


Place eggs, salt, and sugar in a blender and spin on high until it turns very pale yellow.  While eggs are mixing, heat milk on stove until simmering.  Add chocolate chips to blender and pulse to break into very small pieces.  With blender running, slowly stream in milk.  The hot milk will melt the chocolate and cook the eggs.  If you are concerned about the eggs not being thoroughly cooked, you can use egg substitute. Add flavoring.  Pour into baked pie crust and chill at least 2 hours.

Mmmmmmmm pie!





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