Milk Chocolate Truffle Pie

Chocolate Pecan Crust:
1 4-ounce bar Ghirardelli Milk Chocolate
1 cup pecans

Combine broken chocolate and pecans in bowl of food processor or blender. Process until mixture looks like a crumb crust. Press crumbs into an 8-inch pie plate or into 4 individual custard cups or fancy stemmed sherbet glasses.

Truffle Cream Filling:
1 4-ounce bar Ghirardelli Milk Chocolate
1 cup whipping cream
3 Tablespoons brown Crème de Cacao

In small heavy saucepan, melt broken chocolate with cream on low heat, stirring constantly until smooth (do NOT boil). Add Crème de Cacao. Chill at least two hours or until very cold. Beat until thick and creamy. Spread into Chocolate Pecan crust; chill one hour.

Garnish with additional whipped cream around edge and grated milk chocolate.

6-8 servings.

(Recipe from the Ghirardelli Chocolate Company)