Pecan Crusted Chocolate Truffle Pie

Recipe View 5 mins Preheat oven to 375°F (190°C). (5 minutes)

Recipe View 5 mins In a medium bowl, combine pecans, 1/3 cup sugar, melted butter, and miniature chocolate chips. Press firmly into the bottom and up the sides of a 9-inch pie plate. (5 minutes)

Recipe View 15 mins Bake in preheated oven for 8-10 minutes, or until the crust is golden brown and fragrant. Let cool completely. (15 minutes)

Recipe View 10 mins In a heatproof bowl set over a pan of simmering water (double boiler), combine 1 1/3 cups chocolate chips and softened butter. Stir occasionally until melted and smooth. Remove from heat and stir in vanilla extract. (10 minutes)

Recipe View 5 mins In a separate bowl, using an electric mixer, beat egg yolks and 1/4 cup sugar until thick and pale, about 3-4 minutes. (5 minutes)

Recipe View 8 mins Gradually whisk the egg yolk mixture into the melted chocolate until combined. Place the bowl back over the simmering water and whisk constantly until the mixture thickens slightly, about 3-4 minutes. (8 minutes)

Recipe View 2 mins Pour the truffle filling into the cooled pecan crust and smooth the top. (2 minutes)

Recipe View 5 mins In a small saucepan, heat heavy cream over medium heat until warm, but not boiling. Remove from heat and stir in the remaining 1/3 cup chocolate chips until melted and smooth. Stir in brandy. (5 minutes)

Recipe View 2 mins Pour the chocolate ganache over the truffle filling. (2 minutes)

Recipe View 4 hrs Refrigerate the pie for at least 4 hours, or preferably overnight, to allow the filling to set completely. (240 minutes)