Chocolate Truffle Pie with Amaretto Cream

When you daydream of silky, rich, chocolate pie you're definitely thinking of Dad's famous, Truffle Pie with Amaretto Cream. Store leftover pie, covered, in refrigerator. Wait.... what leftover pie?

Rich chocolate pie.
Photo by LRay W.
Rich chocolate pie.
Rich chocolate pie.

PREP TIME

30

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

65

minutes

SERVINGS

8

servings

Ingredients

  • 1/2

    (14.1-ounce) package refrigerated piecrusts

  • 1

    cup (6 ounces) semisweet chocolate chips

  • 1

    cup (6 ounces) bittersweet chocolate chips

  • 1/2

    cup (4 ounces) salted butter, softened

  • 3/4

    cup packed light brown sugar

  • 3

    large eggs

  • 1

    teaspoon vanilla extract

  • 1/4

    teaspoon almond extract

  • 2

    ounces (1/2 cup) all-purpose flour

  • 1

    cup toasted slivered almonds

  • AMARETTO CREAM:

  • 1

    cup heavy cream

  • 2

    teaspoons almond-flavored liqueur

  • 1/4

    cup powdered sugar

Directions

Preheat oven to 350°F. Fit pie crust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator. Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan; fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling. Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes. Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract; stir in flour and toasted almonds. Spread mixture evenly in pastry shell. Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator. AMARETTO CREAM: Beat cream and liqueur at medium-high speed with an electric mixer until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill until ready to serve. Note: 1/4 teaspoon almond extract may be substituted for liqueur.

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