Wednesday, April 13, 2011

Chocolate Truffle Pie with Macaroon Crust: Passover or Any Time

A surprising number of "regular" recipes are perfect for Passover. I'll bet if you go through your recipes, you'll find some gems that will work! Yesterday I posted a recipe for a Key Lime Pie with a Chocolate Macaroon Crust. Well, a Macaroon Pie Crust goes great with Chocolate filling! You can use an almond pie crust that you've used in lots of other recipes.

Here's an easy Kosher for Passover Chocolate Truffle Pie with Macaroon Crust. As I mentioned yesterday, you can make your own crust or buy a Manischewitz Macaroon Pie Crust (either plain or chocolate). You might want to make your own chocolate macaroon pie crust. Either use chocolate macaroons and prepare as in yesterday's recipe or try the following recipe. You can make this pie anytime. It's not just for Passover. Be ecumenical and take it to Easter Dinner. You won't have to take anything home except your pie plate!

This recipe is adapted from

2 cups chopped pecans
1/3 cup white sugar
1/4 cup sweet butter, melted
1/2 cup miniature dark chocolate chocolate chips

1-1/3 cups dark chocolate, broken
1/2 cup sweet butter, at room temperature
4 egg yolks
1/4 cup white sugar
1/2 teaspoon Madagascar vanilla extract

1/4 cup heavy cream
1/3 cup dark chocolate, 65-75% cacao, fair trade.. (Earth Day is coming up)
1 tablespoon amaretto

Pie Shell
1. Preheat the oven to 375 degrees F
2. In medium bowl, mix together 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 8 to 10 minutes in preheated oven. Cool completely.

3. In metal bowl over simmering water (or in a double boiler), combine 1-1/3 cups dark chocolate and 1/2 cup sweet butter, stirring occasionally until melted and smooth. Remove from heat and stir in vanilla.
4. In separate bowl, beat egg yolks with 1/4 cup sugar until thick and pale using electric mixer, at least 3 minutes. Stir into the melted chocolate and set back over the pan of simmering water. Whisk constantly until thick, 3 to 4 minutes. Pour into cooled crust and smooth the top.
5. Heat the heavy cream in a small saucepan. When warm, stir in the remaining chocolate until melted. Remove from heat and stir in amaretto. Pour over truffle filling. Refrigerate for several hours to set before serving. Be sure and take out of refrigerator for 1/2 hour before serving.


Marcia Burrows said...

My favorites folder is filling up with your recipes! When will you publish a cookbook?

Janet Rudolph said...

Marcia, that would be great fun! But how could I choose?

Masorti said...

Can you give the amounts of chocolate in weight? (crust, filling, and topping) I don't have chocolate chips, I'll be chopping up chocolate from a large bar. Thanks!

Kathy Grawien said...

I am wondering where the coconut is in
the crust( macaroon)?

Anonymous said...

You mention macaroon crust in the title of this recipe. I don't see any macaroon anywhere in the recipe at all. Was something left out accidentally or did you change the recipe to omit them? I would hate to purchase ingredients and make the pie and not have it turn out. Please double check and advise. Thank you in advance.

Janet Rudolph said...

Hi, Anonymous, the macaroon crust is linked in the text of the post.. It was mentioned the day before (3 years ago). and this post is for a different filling. Here's the link again in case you're reading the comments:

You can either make your own or buy one ready made. :-)