Need Coco's Choc Truffle Crunch Pie Recipe

Cafe Society
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My husband informed me this evening that he had tragic news.
Since my car was in the shop, and it was already going to cost
me $800 to get it back, I figured he was going to tell me that they had found something else wrong, and I would have to buy a new car.

Luckily, the tragic news was that Coco’s was discontinuing their Chocolate Truffle Crunch Pie.

:smack:

After I finished kicking him, I told him I would try to find the recipe. I have already emailed Coco’s, but I have grave doubts that they will provide me with the recipe.

Does anyone in SDMB land know how it’s made? Or a viable alternative source in Southern California?

I thank you.

2

Red Velvet Cafe’s Chocolate Crunch Ice Cream Pie. It’s not Coco’s, but it has a chocolate truffle sauce.

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** Walloon**, I haven’t heard of Red Velvet Cafe. Do you have a link?

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Sorry for the bad link earlier. Red Velvet Cafe’s Chocolate Crunch Ice Cream Pie.

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Walloon, thanks for the link. I don’t think that’s going to work for him, even though the name is close.

The Coco’s Chocolate truffle crunch pie isn’t an ice cream Pie, and my husband detests any mint ice cream.
He is a very picky eater. I’m really looking for something like Coco’s. The crunch comes from walnuts. It’s a very dense, chocolatey, non-silk, non-ice cream, pie.

Anyone else?

6

Been looking for this as well… my search has finally been fruitful…errrr or something! There was also a warning about raw eggs…
CHOCOLATE TRUFFLE CRUNCH PIE

1 stick (4 ounces) butter OR margarine, softened

2 1/2 squares (2 1/2 ounces) unsweetened (NOT bittersweet OR semisweet) chocolate, melted and cooled

2/3 cup packed light brown sugar

1 tablespoon vanilla

2 eggs (see Note)

Chocolate Wafer Crust

Brownie Layer

1 cup whipping cream

Sugared Pecans

In a medium bowl, beat together butter, melted chocolate, brown sugar and vanilla with an electric mixer on medium speed until fluffy, about 2 minutes. Beat in eggs, one at a time, beating 2 minutes after each addition, until fluffy.

Turn 1/2 of mixture into Chocolate Wafer Crust, spreading evenly.

Top with Brownie Layer. Spread evenly with remaining chocolate mixture. Whip cream until stiff. Spread evenly over top of pie. Sprinkle with cool Sugared Pecans. Refrigerate 3 to 4 hours or until serving time. Use a sharp knife to cut through crust into slices to serve. Makes 8 servings.

CHOCOLATE WAFER CRUST: Mix together 1 1/2 cups chocolate wafer cookie crumbs and 4 tablespoons butter, melted. Press into bottom and up sides of a 9-inch pie pan. Makes 1 (9-inch) crust.

BROWNIE LAYER: In a 1-quart glass bowl, combine 1 ounce unsweetened chocolate and 1/4 cup (1/2 stick) butter. Heat on high (100 percent) power 1 minute until smooth and melted when stirred. Stir in 1 egg, 1/2 cup sugar, 1 teaspoon vanilla and dash salt until smooth. Add 1/4 cup flour and 1/4 cup walnuts, mixing well. Turn into a greased 9-inch foil pie pan. Bake in preheated 350-degree oven about 20 minutes. Do not overbake. Brownies should still be moist. Cool in pan. Loosen carefully in one piece with a metal spatula.

SUGARED PECANS: In a small skillet, heat 1 tablespoon butter until hot. Add 3/4 cup coarsely chopped pecans. Heat, stirring, over medium heat 2 to 3 minutes. Stir in 1 1/2 tablespoons light brown sugar and cook, stirring until sugar melts. Remove from heat. Turn out on a plate lined with paper towels. Sprinkle with 1/2 tablespoon light brown sugar, mixing lightly (you don’t want sugar to melt).

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And to think it only took 14 years to find it!

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Ikr?!
But hope springs eternal, I have missed this pie since long before I left CA!!!