Chocolate Truffle Pie

• Vegetarian

• Baking & Spices

  • 1 12-ounce bag Bittersweet chocolate chips
  • 1 Milk chocolate chunk or chocolate bar
  • 1/2 cup Powdered sugar + more if desired
  • 1/2 tsp Vanilla

• Bread & Baked Goods

  • 1 Oreo cookie pie crust, homemade or store bought

• Dairy

  • 1 32oz. container Heavy whipping cream

Found on nobiggie.net

Description

Ingredients

• 1 oreo cookie pie crust (homemade or store bought)
• 32oz. container of heavy whipping cream (32 ounces/ 4 cups)
• ½ cup powdered sugar + more if desired
• 12-ounce bag of bittersweet chocolate chips
• ½ tsp vanilla
• milk chocolate chunk or chocolate bar for chocolate curls (top layer)

Directions

• Start with the chocolate truffle filling, the bottom layer: In a saucepan, bring ⅔ cup of cream to a simmer. Place 6 ounces of bittersweet chocolate chips into a medium size bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread the truffle filling over the bottom of the oreo cookie pie crust. Freeze for 20 minutes.
• Next work on the -whipped chocolate filling (the middle layer). Using a double boiler (or microwave set on low power), heat the 6 ounces of chocolate chips with ½ cup of whipping cream until the chocolate is just melted, stirring often. Let the mixture cool to room temperature. In a chilled bowl, whip the chocolate mixture with 1 cup of whipping cream and vanilla until soft peaks form. Spread the whipped chocolate over the truffle filling in the pie crust. Refrigerate over night.
• Just before serving, whip 1 cup of cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the pie.
• Garnish with milk chocolate shavings: Using a vegetable peeler, create chocolate curls to garnish the top of the pie.
• Serve immediately with the whipped cream top layer.
• *This pie stays good in the fridge for a few days, if put in an air tight container.