Hey everybody, I hope you’re having a good beginning to the weekend! About two weeks ago I found a recipe for Paula Deen’s Truffle Pie (original recipe here). After some experimentation, I modified the recipe by doing the following two things:
I made the recipe gluten free by using gluten free graham cracker crumbs. I recommend using kinnikinnick brand graham cracker crumbs. They have a comparable taste, as well as texture to traditional crumbs.
Instead of using cream for the bottom layer of the pie, I used 2% milk and reduced the ratio of liquid to chocolate. This produces a chocolate sauce in between the crust and filling.
I hope you enjoy!
Active Prep Time: 20 minutes
Inactive Prep Time:Â 8.5 hours
1.5 cups gluten free graham cracker crumbs
.25 cup sugar
6 tbsp butter, melted
.5 cup and 1 tbsp 2% milk
6oz bittersweet chocolate
6 oz bittersweet chocolate
1.5 cup heavy cream
1 tsp vanilla
Whipped cream for garnish
Crust: In a medium bowl, mix together the crust ingredients until well combined. Press the crust mix into a pie pan. Refrigerate the pan until the chocolate sauce is ready.
Chocolate Sauce: In a saucepan over low heat, melt the chocolate with the milk. Stir often in order to prevent the chocolate from scorching. Once the chocolate sauce has a consistent color and all the chocolate has melted, put aside off the heat for 3 minutes to cool. Pour into the crust and place into the freezer until the chocolate filling is ready.
Chocolate Filling: Over low heat, melt the chocolate with .5 cup of the cream. Stir constantly, and continue to melt until the chocolate is consistent and totally melted. (will look like the picture to the left) Pour the chocolate into a medium mixing bowl, and set aside for about 10 minutes or until room temperature. Add the vanilla and cup of cream, and whisk for about 3-4 minutes or until soft peaks form. Pour into the pan, and refrigerate for 8 hours or overnight.