Chocolate Truffle Pie

Doubly delicious with chocolate in both the crust and filling, refreshing slices of silky pie satisfy a sweet a tooth. MORE + LESS -

Crust

1 1/4

cups chocolate cookie crumbs

1/4

cup butter or margarine, melted

bag (12 oz) semisweet chocolate chips (2 cups)

1/2

pint (1 cup) whipping cream

teaspoon vanilla

egg yolks

1/2

cup whipping cream

tablespoon powdered sugar

Unsweetened baking cocoa, if desired

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1

In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
2

In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
3

In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.

To evenly press the crumb mixture into the pie plate, use the bottom of a dry measuring cup.
Don't own a double boiler? Place a small saucepan in a larger skillet or saucepan filled with 1 to 2 inches of simmering water.