Crunchy Chocolate Truffle Pie Vegan Friendly Food

LEMON TRUFFLE PIE

Steps:

• In small microwave-safe bowl, combine 1/2 cup of the lemon curd with the white chocolate chips. Microwave on 30% power for 2 minutes, remove and stir. Continue microwaving on 30 second intervals, stirring after each interval, until chips are melted and mixture is smooth. Do not overheat or the chips will stiffen.
• In a medium bowl, beat cream cheese until fluffy and light. Gradually beat in white chocolate chip mixture until fluffy and smooth. Spread in bottom of prepared and cooled pie crust.
• Spoon and spread remaining lemon curd over the cream cheese filling. Cover and chill for at least 4 hours until set.

RICH CHOCOLATE TRUFFLE PIE

Steps:

• In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth.
• Cool to room temperature.
• Stir in sugar & vanilla. Set aside.
• In small bowl, beat the rest of the cream until soft peaks form.
• Beat in chocolate mixture on high speed 1/3 at a time.
• mix well and spoon into crust.
• Refrigerate at least 8 hours before serving.

CHOCOLATE TRUFFLE PIE

Steps:

• In microwave, cook chocolate chips and 1/2 cup cream until smooth, stir often.
• Cool to room temperature; stir in sugar and vanilla.
• In sm mixing bowl, beat remaining cream until soft peaks form.
• Beat in chocolate on high speed; 1/3 at a time.
• Spoon into crust.
• Chill.

NO BAKE CHOCOLATE TRUFFLE PIE

Steps:

• Sprinkle toasted pecans on pie crust.
• Heat caramels and evaporated milk in glass bowl in microwave on medium setting until melted.
• Stir until smooth.
• Pour over pecans.
• In another glass bowl, heat chocolate chips, cream and butter in microwave on medium setting until melted.
• Stir until smooth.
• Pour over caramel layer.
• Chill 4 hours.
• Allow to come to approximately room temperature to serve.
• Garnish with whipped cream or Cool Whip piped on top around edge of pie or spoon a dollop on each piece.
• Drizzle raspberry puree or add a few fresh raspberries around pie slice on plate for extra elegant touch.

CRUNCHY CHOCOLATE TRUFFLE PIE

Steps:

• Place chocolate chips in microwave safe bowl and microwave on high for 30 seconds. Stir chocolate and heat and stir in 30 second intervals until chocolate is just melted. set aside.
• Combine tofu and maple syrup in food processor, blend 3 minutes or until smooth. Add peanut butter and process until smooth. Add melted chocolate and process once more until smooth.
• Pour mixture into pie crust, smoothing the top. Refridgerate 20 minutes. Sprinkle pretzels on top and serve.

CRUNCHY CHOCOLATE TRUFFLE PIE (VEGAN-FRIENDLY)

Steps:

• Place chocolate chips in a microwave-safe bowl and microwave 30 seconds. Stir and heat 30 seconds more. Repeat stirring and heating until chocolate is just melted. Set aside.
• Combine tofu and maple syrup in food processor. Blend 3 minutes or until smooth.
• Add peanut butter and process until smooth.
• Add melted chocolate and process until smooth.
• Pour mixture into prepared pie crust, smoothing top; refrigerate 20 minutes.
• Sprinkle chopped pretzels on top and serve, or refrigerate until ready to serve.