Chocolate Truffle Nut Pie

• 1 (9 inch) refrigerated pie crusts
• 1 14 cups semi-sweet chocolate chips
• 1 cup butter
• 3 eggs
• 14 cup granulated sugar
• 2 tablespoons granulated sugar
• 1 (6 ounce) canplanters pistachio lovers mixed nuts, with pistachios, cashews and almonds (1 1/2 cups)
• 13 cup caramel topping
• 1 cup heavy cream
• 1 tablespoon mixed coarse red and green decorator sugar

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.

semisweet chocolate chips, butter, eggs, sugar, sugar, canplanters pistachio lovers, caramel topping, heavy cream, mixed coarse red

Taken from www.food.com/recipe/chocolate-truffle-nut-pie-337772 (may not work)