Name: Sweet & Salty Truffle Pie
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Yield: 8
Ingredients: 1-1/2 cups all-purpose flour -; 3/4 teaspoon salt -; 1/2 cup shortening -; 3 tablespoons cold water -; 1-1/2 teaspoons white vinegar -; TRUFFLES: -; 2 cups (12 ounces) dark chocolate chips, divided -; 1/3 cup heavy whipping cream -; 1/2 cup crushed pretzels -; 1 tablespoon shortening -; 2 teaspoons coarse sugar -; 1/2 teaspoon kosher salt -; Filling: -; 1-1/3 cups semisweet chocolate chips, divided -; 1-1/4 cups heavy whipping cream, divided -; 1/4 cup sugar -; 2 large egg yolks -; 1/4 cup butter, softened -; 2 tablespoons vanilla extract -; TOPPINGS: -; 1 cup heavy whipping cream -; 3 tablespoons confectioners' sugar -; 1/2 teaspoon vanilla extract -; Broken pretzels, optional -

Ingredients for - Sweet & Salty Truffle Pie

1. 1-1/2 cups all-purpose flour

2. 3/4 teaspoon salt

3. 1/2 cup shortening

4. 3 tablespoons cold water

5. 1-1/2 teaspoons white vinegar

6. TRUFFLES:

7. 2 cups (12 ounces) dark chocolate chips, divided

8. 1/3 cup heavy whipping cream

9. 1/2 cup crushed pretzels

10. 1 tablespoon shortening

11. 2 teaspoons coarse sugar

12. 1/2 teaspoon kosher salt

13. Filling:

14. 1-1/3 cups semisweet chocolate chips, divided

15. 1-1/4 cups heavy whipping cream, divided

16. 1/4 cup sugar

17. 2 large egg yolks

18. 1/4 cup butter, softened

19. 2 tablespoons vanilla extract

20. TOPPINGS:

21. 1 cup heavy whipping cream

22. 3 tablespoons confectioners' sugar

23. 1/2 teaspoon vanilla extract

24. Broken pretzels, optional

How to cook deliciously - Sweet & Salty Truffle Pie

1 . Stage

In a small bowl, combine flour and salt; cut in the shortening until crumbly. Combine water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle.

2 . Stage

Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.

3 . Stage

Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.

4 . Stage

For truffles, melt 1 cup dark chocolate chips in a microwave; stir until smooth. Gradually stir in cream until blended. Add crushed pretzels. Cool to room temperature, stirring occasionally. Refrigerate until firm. Divide into 24 portions; shape into balls.

5 . Stage

In a microwave, melt shortening and remaining dark chocolate chips; stir until smooth. Combine coarse sugar and kosher salt. Dip truffles in chocolate mixture; allow excess to drip off. Place on waxed paper; sprinkle with sugar mixture. Refrigerate for 1 hour or until set.

6 . Stage

For filling, place 1/3 cup semisweet chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; whisk until smooth. Pour into crust. Refrigerate for 15 minutes or until set.

7 . Stage

Meanwhile, in a small heavy saucepan, cook and stir sugar and the remaining chocolate chips and cream over medium heat until smooth. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°.

8 . Stage

Pour into a large bowl; stir in butter and vanilla. Place bowl in an ice-water bath, stirring frequently until cooled. Remove bowl from ice water. Beat mixture until stiff peaks form. Spread into crust; chill completely.

9 . Stage

For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spoon over filling. Garnish with truffles and broken pretzels if desired. Serve with any remaining truffles.