Pistachio Truffle Pie

Pistachio Truffle Pie


1/2 cup Light corn syrup
1 package Semi-sweet chocolate morsels
2 teaspoons Instant coffee
3 Egg yolks, beaten
2 cups Heavy cream, divided
Pistachio Crumb Crust (recipe follows)
1 tablespoon Granulated sugar
1/4 teaspoon Vanilla
1 1/4 cups Chopped, natural American pistachios, divided


Pistachio Crumb Crust: Combine 3/4 cup vanilla wafer crumbs, 1/3 cup sugar, 1/4 cup each chopped pistachios and melted butter and 2 tablespoons cocoa. Press into 9-inch pie plate. Bake at 375°F. 7 to 9 minutes. Cool.

Combine corn syrup, chocolate morsels and instant coffee over low heat; stir until chocolate is melted and mixture is smooth. Cool. Stir in egg yolks; mix thoroughly. Whip 1-1/2 cups cream until soft peaks form; gradually fold cream and 3/4 cup coarsely chopped pistachios into chocolate mixture. Spoon into Pistachios Crumb Crust. Chill at least 2 hours. Whip remaining cream, sugar and vanilla; use to garnish top, along with chocolate curls and remaining 1/2 cup pistachios.