Happy Pi day!

And how does one celebrate pi day? With pie, of course!


It's been a busy week, so I wanted a quick and easy recipe, and it really doesn't get much easier than this simple chocolate truffle pie from Paula Deen. I wanted to decorate the pie with nerdy goodness in whipped cream on top, but since I was taking the pie somewhere, and the chocolate filling already mounded pretty high, the whipped cream didn't happen. But that's ok, the pie was ridiculously rich as it was. I was afraid bittersweet chocolate would be too much for me, so I used semisweet instead.

I didn't feel like cranking up the stove, so I heated everything in the microwave. Nuke 2/3 cup cream until it's boiling, add to 6 oz chocolate, let sit 1 minute, then stir, stir, stir. For the whipped chocolate filling, I added the chocolate and cream in a bowl, and microwaved for just 30 seconds. Stir well, then microwaved in 15 second increments. Be careful heating chocolate, so it doesn't scorch.

Next time I make this pie, I'd probably skip the chocolate ganache on the bottom, and just do the whipped chocolate filling and whipped cream. Blasphemy, I know. But seriously, this pie is that rich. The whipped filling is also just heavy cream and chocolate, but since it's whipped, it's deceptively "light."

Truffle Pie
Source: Paula Deen

Ingredients
Truffle Filling:
* 2/3 cup heavy cream
* 6 ounces bittersweet chocolate chips
* 1 (9-inch) prepared graham cracker crust

Whipped Chocolate Filling:
* 6 ounces bittersweet chocolate chips
* 1 1/2 cups heavy cream
* 1/2 teaspoon vanilla

Whipped Cream Topping:
* 1 cup heavy cream
* 1/4 cup confectioners' sugar

Garnish:
* 1 1/2 ounces milk chocolate
* 1 1/2 ounces white chocolate
* 1 1/2 ounces semisweet or dark chocolate

Directions
For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

Meanwhile, for the whipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the chocolate mixture, remaining 1 cup of cream and the vanilla until soft peaks form (tips curl). Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

For the topping, just before serving, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces or shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.