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No-Bake Chocolate Truffle Pie

Aired: Tuesday July 9, 2013 on 18 News at Noon
1 6oz. ready to fill chocolate pie shell
½ cup toasted pecans, course chopped
¼   cup evaporated milk
17 unwrapped caramel squares
1 tbsp. dark rum, optional
1 ½ cups semisweet chocolate chip
1 cup heavy cream
3 tbsp. butter or alternative
Whip topping and fresh mint for garnish 

Basic Preparation

Place the pecans in a small sauté pan and toast to bring out the essential oils (about 3 minutes). Course- chop the pecans and spread evenly on the bottom of the pre made chocolate pie shell.

Next combine the caramels and evaporated milk in the top of a double boiler, making sure to stir the mixture to combine. Now, add the dark rum and continue to stir until creamy and smooth . Pour the caramel mixture over the pecans and spread to cover evenly.

Place the chocolate chips, heavy cream, and butter in the top of a clean double boiler and stir until all of the ingredients have combined into a smooth and creamy mixture. Pour the chocolate over the caramel and spread to evenly cover the caramel.

Place the warm pie on a large plate to stabilize and place, uncovered, into the refrigerator. Allow to set for no less than 4 hours. Overnight is best! Remove and slice into 8-10 servings. Garnish with whip topping and fresh mint.

Yield:8-10 servings
Prep time: 20 minutes active, 4 hours passive
Cook time:12 minutes
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