Nut-Crusted Truffle Pie
Ingredients
Crust:
1 cup (250 mL) freshly ground walnuts
3/4 cup (175 mL) freshly ground pecans
1/2 cup (125 mL) finely chopped pecans
1/3 cup (75 mL) granulated sugar
3 tablespoons (45 mL) butter, melted and cooled
Filling:
8 ounces (225 g) bittersweet chocolate
1/4 cup (50 mL) butter
4 eggs, separated
1 teaspoon (5 mL) vanilla
1/4 teaspoon (1 mL) instant coffee
2 tablespoons (30 mL) brandy
1 cup (250 mL) whipping cream, whipped stiff
Directions
Crust: In a bowl, mix together ground and chopped nuts. Add sugar and melted butter; stir to mix well.
Press mixture into bottom and up sides of a 10-inch (25 cm) glass pie plate. Bake in a 350°F (180°C) oven until lightly browned, about 15 minutes. Set on a rack to cool.
Filling: In the top of a double boiler, over hot, not boiling water, melt chocolate. Add butter and, when melted, stir to blend thoroughly with chocolate. Remove from heat.
Stir in egg yolks, vanilla and instant coffee. Add brandy, stirring until blended. Fold in whipped cream and stiffly
beaten egg whites.
Pour filling into nut crust and refrigerate overnight or at least 8 hours before serving.
Makes 8 servings.