Chocolate Truffle Pie

I don't like writing recipes. Here ya go:


Becca’s chocolate truffle pie

Crust:
For the Chocolate Crumbs:


Preheat the oven to 300 (F).





Combine 2/3 cup flour, 1 teaspoon cornstarch, 1/2 cup granulated sugar, 2/3 cup cocoa powder, and 1 teaspoon kosher salt in the bowl of a freestanding electric mixer fitted with a paddle attachment. Mix on low speed until fully combined.





Add 6 tablespoons melted unsalted butter and mix on low speed until the mixture starts to come together in small clusters.





Spread the clusters on a parchment- or Silpat- lined sheet pan and bake for 20 minutes, breaking the clusters up at the 10 minute mark. Once the crumbs have finished baking for 20 minutes, let cool on a wire rack — the crumbs should still be slightly moist to the touch at that point, and they will dry and harden as they cool. Allow to cool completely before using in a recipe or eating.





For the Chocolate Crust:


Pulse 3/4 cup chocolate crumbs in a food processor until they are sandy and no sizeable clusters remain.





Transfer the sand to a medium bowl and, with your hands, toss with 2 teaspoons sugar and 1/8 teaspoon salt. Add 2 tablespoons melted butter and knead into the sand until it is moist enough to knead into a ball.





Transfer the mixture to a 10-inch pie tin. With your fingers and the palms of your hands, press the chocolate crust firmly into the tin, making sure the bottom and sides of the pie tin are evenly covered. Wrapped in plastic wrap, the crust can be stored at room temperature for up to 5 days, or in the fridge for 2 weeks.


P.s. I have frozen these chilled crumbs with no problem. They are also great added into vanilla ice cream :D

Filling



9 ounces semisweet chocolate chips


1 tbsp shy of 1 cup of heavy cream
Heat heavy cream on stove till small bubbles form. Pour over chips...let it sit for a few minutes, then gently stir till smooth. Pour into crust.

Chill the pie.





Whipped cream:
1 cup whipping cream


⅓ cup 10x sugar
1 tsp vanilla

Mix together with wisk attachment on low to incorporate, then medium high until stiff peaks form. Spread over chilled pie.

Enjoy with every ounce of your being. You’re welcome.