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Milk Chocolate Truffle Cream Pie




Source of Recipe


Ghirardelli


List of Ingredients




Yield: 6 to 8 Servings

CHOCOLATE PECAN CRUST
1 bar (4 ounces) Ghirardelli Milk Chocolate
1 cup pecans

TRUFFLE CREAM FILLING
1 bar (4 ounces) Ghirardelli Milk Chocolate
1 cup whipping cream
3 tablespoons brown Crème de Cacao



Recipe



Crust: Combine broken chocolate and pecans in bowl of food processor or blender. Process until mixture looks like a crumb crust. Press crumbs into 8-inch pie plate or 4 individual custard cups or fancy stemmed sherbet glasses.

Filling: In small heavy saucepan, melt broken chocolate with cream on low heat, stirring constantly until smooth. (Do not boil.) Add Crème de Cacao. Chill at least 2 hours or until very cold. Beat until thick and creamy. Spread into Chocolate Pecan Crust.

Chill 1 hour. Garnish with additional whipped cream around edge and grated milk chocolate, if desired.