"Don't-Tell-The-Cardiologist" Chocolate Truffle Pie

Ingredients:

Crust:

• 1 1/2 cups very finely chopped pecans
• 2/3 cup granulated sugar
• 1/4 cup stick butter, melted **

**NOTE: Margarine does not work in this recipe. I tried it and it was a disaster.

Filling:

• 2 cups heavy cream
• 16 oz. semisweet chocolate, coarsely chopped OR 2- 2/3 cup semisweet chocolate chips

Caramel Sauce:

• 3/4 cup granulated sugar
• 3/4 cup firmly packed brown sugar
• 1/2 cup light corn syrup
• 1/3 cup stick butter
• 2/3 cup heavy cream

Garnish:

• 1 1/3 cups heavy cream

Directions:

Preheat the oven to 350 F.

For crust:

Combine all ingredients and firmly press onto bottom and up the sides of a 10-inch springform pan. Set the pan on a cookie sheet and bake 15-18 minutes until lightly browned.

For filling:

Put 2 cups heavy cream into a heavy saucepan and cook over medium heat until it just comes to a boil. Place the chocolate in a small electric mixer bowl and pour the hot cream over it. Stir gently until chocolate is melted, then beat at low speed until the mixture is completely smooth. Pour into prepared crust and refrigerate at least 2 hours until set.

For caramel sauce:

In a medium saucepan combine the brown sugar, granulated sugar, syrup and butter. Cook over medium heat, stirring until butter melts and mixture is uniform. Continue to heat, stirring occasionally until mixture comes to a full boil. Let cool 5 minutes then stir in the cream, blending well. Serve immediately. If not serving immediately, refrigerate and reheat before serving in saucepan or microwave.

For garnish:

Just before serving, whip till soft peaks form.

Serving directions:

Release sides of springform pan and cut into 16 or more wedges. Portion warm sauce onto serving plates and top with thin wedges of pie, garnished with whipped cream. Or serve garnished pie and pass the sauce for the side.

By CJ

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