This casserole is the finest and simplest ever!
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 2 cups chopped pecans
- ⅓ cup white sugar
- ¼ cup unsalted butter, melted
- ½ cup miniature semisweet chocolate chips
- 1 ⅓ cups semisweet chocolate chips
- ½ cup unsalted butter, at room temperature
- 4 egg yolks
- ¼ cup white sugar
- ½ teaspoon vanilla extract
- ¼ cup heavy cream
- ⅓ cup semisweet chocolate chips
- 1 tablespoon brandy
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a medium bowl, mix together the pecans, 1/3 cup sugar, 1/4 cup butter and miniature chocolate chips. Press into the bottom and up the sides of a 9 inch pie plate. Bake for 8 to 10 minutes in the preheated oven. Cool completely.
- In a metal bowl set over a pan of simmering water, combine 1 1/3 cups chocolate chips and 1/2 cup butter. Stir occasionally until melted and smooth. Remove from the heat and stir in the vanilla.
- In a separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using an electric mixer, at least 3 minutes. Stir into the melted chocolate and set it back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into the cooled crust and smooth the top.
- Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate chips until melted. Remove from the heat and stir in the brandy. Pour over the truffle filling. Refrigerate for several hours to set before serving.
Nutrition Facts
| Calories | 692 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 158 mg |
| Dietary Fiber | 6 g |
| Protein | 6 g |
| Saturated Fat | 23 g |
| Sodium | 14 mg |
| Sugars | 41 g |
| Fat | 57 g |
| Unsaturated Fat | 0 g |
Reviews
This pie is out of control! I’m hiding it in the back of my fridge ;] Absolutely delicious. Substituted almonds for the pecans and almond extract for the vanilla extract. Came out great!
Thank you for this gluten-free recipe, I appreciate it!
Fantastic Passover dessert! Many desserts for Passover are extremely dry and unappetizing – this was a great surprise for my guests.
Amazing! Made for the seder. Everyone loved it- it was a little too rich but still amazing. Made the crust the night before and left out at room temp. Didn’t have brandy so substituted amaretto.
The crust is a “5”, the filling is a “4” – almost too rich (and I never thought I’d meet a rich dessert I didn’t like!) A tiny slice is all you need.
This was very rich and delicious. The crust gets rather hard after being in the fridge overnight, so I let mine sit at room temperature for about 10 minutes before I could slice it. I also did not have any brandy, so I used a tablespoon of water for the topping instead which was just fine. Serve slices with Cool Whip-YUM!
The filling to this pie was very rich and delicious – but I didn’t care for the crust. It became very hard and therefore difficult to cut. But I’ll make it again. I may just use a shortbread crust instead.
This pie is very very rich. I love chocolate, but it was a little too much for me. There was also a lot of clean up at the end.
Made this for passover and everyone LOVED it. Used a coconut crust and followed the rest of the recipe to a tee. Garnished with rasperries and whipped cream. highly reccomend this recipe it doesnt taste like passover at all.
Fabulous crust! The truffle part was a bit too heavy for me. I’ll try making it with cream next time.
This recipe is a chocaholics dream. It’s fabulous, easy to make, keeps well, and will get you a million compliments! What more can you ask for?
Super yummy!!! Easy to make but lots bowls and pots to clean up. Everyone raved about the taste. Very rich a little goes a long way.
Easy, delicious and elegant. Made it for company and it disappeared. A definite keeper. Update 4/13/06 – This pie was the hit of our Passover dinner. It’s a good thing that I made 2. The other desserts were basically untouched. I got so many compliments from my guests and I didn’t tell them how easy it was to make. 🙂