Mexican Frango Truffle Pie


  • 1-1/3 cups chocolate cookie crumbs
  • 3 tablespoons crushed almonds
  • 2 teaspoons instant coffee powder
  • 1/8 teaspoon cinnamon
  • 1/3 cup Darigold Butter, melted
  • 1 cup Darigold Whipping Cream
  • 8 ounces semi-sweet chocolate, chopped
  • 1/2 cup Darigold Butter
  • 3 egg yolks, beaten
  • 3 tablespoons coffee flavored liqueur
  • 1 teaspoon peppermint extract
  • 1/3 cup sliced almonds
  • Sweetened Darigold Whipping Cream, whipped


Combine first 5 ingredients in medium mixing bowl; mix until blended. Pour into 9-inch pie pan; press evenly over bottom and sides. Chill until firm. Combine cream, chocolate and butter in heavy saucepan. Cook and stir over low heat until melted. Gradually stir part of mixture into yolks; return yolk mixture back into pan. Cook until slightly thickened. Stir in liqueur and extract; refrigerate until firm. Beat with mixer until fluffy; spoon into crust. Garnish with almonds and refrigerate until firm. Garnish with dollop of whipped cream.


Makes 8 servings.