Chocolate Truffle Nut Pie

Total Time: 6 hrs 45 mins Preparation Time: 45 mins Cook Time: 6 hrs

Ingredients

• Servings: 16
• 1 (9 inch) refrigerated pie crusts
• 1 1/4 cups semi-sweet chocolate chips
• 1 cup butter
• 3 eggs
• 1/4 cup granulated sugar
• 2 tablespoons granulated sugar
• 1 (6 ounce) can planters pistachio lovers mixed nuts, with pistachios, cashews and almonds (1 1/2 cups)
• 1/3 cup caramel topping
• 1 cup heavy cream
• 1 tablespoon mixed coarse red and green decorator sugar

Recipe

• 1 preheat oven to 350 degrees.
• 2 coat 9 inch pie pan with cooking spray.
• 3 fit dough into pan; flute edge.
• 4 line crust with foil; fill with dried beans.
• 5 bake 20 minutes or until lightly browned.
• 6 remove foil with beans.
• 7 cool on rack 20 minutes.
• 8 reduce oven temperature to 325 degrees.
• 9 meanwhile, in microwave-safe bowl, microwave chocolate chips and butter on high in 30-second intervals until melted, stirring until smooth.
• 10 cool 10 minutes.
• 11 in separate bowl, whisk together eggs and 1/4 cup granulated sugar.
• 12 stir in chocolate mixture until combined and smooth.
• 13 pour into crust.
• 14 bake 55-60 minutes or until filling is puffed but set in center.
• 15 cool on rack 30 minutes.
• 16 refrigerate at least 3 hours or overnight.
• 17 just before serving, combine nuts and caramel; spread in center of pie.
• 18 beat cream with remaining 2 t granulated sugar until stiff peaks form.
• 19 if desired, transfer to pastry bag fitted with medium star tip.
• 20 pipe or spread whipped cream in border around edge of pie; sprinkle with decorating sugar.
• 21 to freeze: wrap chilled undecorated pie tightly in foil; freeze up to 6 weeks.
• 22 thaw overnight in refrigerator.
• 23 top and decorate as directed.