EASY TRUFFLE PIE Makes 8 servings.
1 1/2 tsp white vinegar
1/2 cup shortening
1 1/2 cups flour
3 tbs water
3/4 tsp salt
TRUFFLES---
1/2 tsp salt
1 tbs shortening
1/3 cup heavy cream
2 tsp coarse sugar
1/2 cup crushed pretzels
2 cups dark chocolate chips
FILLING---
2 tbs vanilla
2 egg yolks
1 1/4 cups heavy cream
1/4 cup butter
1/4 cup sugar
1 1/3 cups semisweet chocolate chips
TOPPING---
Broken pretzels, optional
3 tbs powdered sugar
1/2 tsp vanilla
1 cup heavy cream
IN A BOWL, combine flour and salt, cut in shortening until crumbly. Combine water and vinegar, add to flour, tossing until dough forms a ball. Wrap in plastic wrap. Refrigerate 1 hour. ROLL out pastry to fit a 9" pie plate. Transfer pastry to pie plate. Trim pastry to fit 1/2" beyond edge of plate, flute edges. Line pastry with a double thickness of foil. Fill with dried beans or pie weights. Bake at 450° for 8 min. Remove foil and weights, bake 7 min. longer or until golden brown. Cool. FOR TRUFFLES---Melt 1 cup chocolate chips in microwave, stir until smooth. Stir in cream until blended. Stir in pretzels. Cool to room temp. Refrigerate until firm. Shape into 24 balls. IN A MICROWAVE, melt shortening and remaining chocolate chips, stir until smooth. Combine coarse sugar and salt. Dip truffles in chocolate mixture. Place on wax paper, sprinkle with sugar mixture. Refrigerate 1 hour or until set. FOR FILLING---Place 1/3 cup chocolate chips in a bowl. In a saucepan, bring 1/4 cup cream to a boil. Pour over chocolate, whisk until smooth. Pour into crust. Refrigerate 15 min. or until set. In a saucepan, cook and stir sugar, remaining chocolate chips and remaining cream until smooth. Whisk small amount into egg yolks. Return all to pan, stirring. Cook and stir until mixture reaches 160°. POUR into a bowl, stir in butter and vanilla. Place bowl in an ice water bath until cooled. Remove bowl from ice water. Beat mixture until stiff peaks form. Spread into crust, chill completely. FOR TOPPING---In a bowl, beat cream until it starts to thicken. Add powdered sugar and vanilla, beat until soft peaks form. Spoon over filling, top with truffles and if desired broken pretzels. SERVE with remaining truffles...
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