Way back when (actually it was Christmas of 2000), Kraft sent around a recipe flier with a recipe for Chocolate Truffle Pie. I saved it but never got around to making it, mostly because it calls for ten squares of semi-sweet chocolate. In fact, I resented those ten squares of chocolate so much that I wrote an article for an e-newsletter pointing out that you could get about as much wow-factor out of a slow-cooker chocolate dessert that only required a few spoonfuls of cocoa. Much more economical and better for you.
But this Christmas I didn't bake much with chocolate. We didn't make chocolate crescents. We didn't even make Mr. Fixit's favourite chocolate fingers. That was mostly because both of those recipes call for ground hazelnuts, and I had already blown the baking budget on other things. (Mr. Fixit decided he liked the double gingers best this year anyway, and he's asked for another batch when I can get the preserved ginger for them.)
So we hadn't overloaded on chocolate, and I did have some whipping cream, and it was Epiphany...and I gave in and made it.
Ratings? It was very easy to make. Everybody seemed to like it...it was a lot like very fudgy brownies...because after all, it's almost all chocolate. I think Chocolate Tofu Pie has a richer chocolate taste in some ways (and a full recipe of that has about as much chocolate in it as this pie); and the Apprentice's Cocoa Ricotta Cream has that very sinfully-good chocolate-paste texture if what you're looking for is just pure, over-the-top chocolate. But overall it's a good recipe to know about...especially if you use real whipped cream on top and not that Whipped Stuff that the website recommends.
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