Chocolate Truffle Pie

You know you’ve been doing a lot of recipe testing when you read the sign for the exit on the freeway as being a “1/4 cup” away instead of a “1/4 mile” away. When you realize you don’t have to look up measurement conversions because you have so many memorized. When you have about a dozen sharpies and pens for note-taking all over your kitchen. And when you run your dishwasher at full capacity multiple times a day.

I will always have a special love for chocolate recipes. They will always be my favorite. It’s probably because I crave chocolate 24/7. This recipe for chocolate truffle pie may be my new favorite pie recipe. It’s so indulgent and luxurious and has an intense chocolate flavor that makes me smile and close my eyes with every bite.

Recipe Rundown
Taste: This pie tastes like a heavenly chocolate dream. I love how the graham cracker crust contrasts the intense chocolate flavor.
Texture: So much textural goodness. The crust is crunchy and buttery, the truffle filling is rich and fudge-like, the whipped chocolate filling is like a chocolate cloud, and the whipped cream on top just takes the whole pie to another level.
Ease: This pie is a bit laborious and needs to chill overnight but that just means you can make it ahead of time!
Appearance: The contrast of colors and the height of this pie make it beautiful and impressive.
Pros: Deeeeeelicious.
Cons: Labor-intensive.
Would I make this again? Absolutely. This may be my new favorite pie!

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Chocolate Truffle Pie

Yield: 8-10 servings

Ingredients:

For the crust:
20 graham crackers
2 tablespoons granulated sugar
6 tablespoons unsalted butter, melted

For the truffle filling:
2/3 cup heavy cream
6 ounces bittersweet chocolate, chopped


For the whipped chocolate filling:
6 ounces bittersweet chocolate, chopped
1 1/2 cups heavy cream, divided
1/2 teaspoon vanilla extract


For the whipped cream topping:
1 cup heavy cream
1/4 cup confectioners' sugar

Garnish:
Shaved chocolate (if desired)

Directions:

For the crust:
Preheat oven to 375°F.

In the bowl of a food processor, pulse graham crackers and sugar until finely ground. Add melted butter and pulse until mixture is moistened. Press into the bottom and up the sides of a 9-inch pie dish. Bake for 7 minutes. Place pie dish on a cooling rack and let cool completely.

For the truffle filling:
In a small saucepan set over medium heat bring the cream just to a simmer. Place chocolate in a medium bowl and pour hot cream over chocolate. Let stand for 1 minute then whisk until smooth. Spread filling over the bottom of cooled crust. Freeze for 20 minutes, or until firm.

For the whipped chocolate filling:
Place chocolate, 1/2 cup of the cream, and vanilla in a microwave-safe bowl. Microwave in 20-second bursts, stirring between each burst, until chocolate is melted and mixture is smooth. Do not overheat. Let cool to room temperature.

In the bowl of an electric mixer beat the remaining 1 cup cream on medium speed until thick. Add chocolate mixture and beat until soft peaks form. Spread the whipped chocolate mixture over truffle filing in crust. Refrigerate overnight.

For the whipped cream topping:
Before serving, beat cream on medium speed until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form. Spread whipped cream over top of pie. Garnish with chocolate shavings and serve.

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25 Responses to “Chocolate Truffle Pie”

  1. #
    1
    Caroline — April 23, 2012 at 11:23 am

    Boo for being labor intensive, but I bet it was worth it! Yum!!!

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    2
    Blog New Black — April 23, 2012 at 11:34 am

    Marry me?! ;)

  3. #
    3
    Miss — April 23, 2012 at 2:00 pm

    Want, need, got to have! I love chocolate pie and this one looks exceptional!

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    4
    amanda @ fake ginger — April 23, 2012 at 6:25 pm

    I will be making this VERY soon. I will probably dream about this pie tonight.

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    5
    Tracey — April 23, 2012 at 6:52 pm

    This has my husband's name written all over it! Sounds amazingly decadent and looks so good.

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    6
    Denise — April 23, 2012 at 11:36 pm

    I can't pin this with the pic of the pie! Do you know why??

    • handleheat replied: — April 24th, 2012 @ 12:34 am

      Denise – thanks for trying to pin! Flickr recently changed their settings so that their pictures aren't pinnable. I just tried to fix it for this photo – hopefully it works now :)

  7. #
    7
    honeybutterbakes — April 24, 2012 at 4:37 pm

    Hey girly! I've nominated you for an award! http://honeybutterbakes.wordpress.com/2012/04/24/… xxxxx.

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    Kelly — April 26, 2012 at 12:45 am

    I have to make this soon ! Tessa i think you and i have the same taste because pretty much EVERYTHING you post on here is right up my alley :) love it , this looks great and keep it up!

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    Bunecca — April 26, 2012 at 1:37 pm

    Looks delicious! Whenn it says 20 graham crackers — is that 20 full graham cracker sheets (or half)?
    Can't wait to try!

    • handleheat replied: — April 26th, 2012 @ 3:41 pm

      Full graham crackers (like, it would break apart into four little rectangles).

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    10
    huntfortheverybest — April 26, 2012 at 3:06 pm

    a recipe with heavy cream listed three times can only be delish!

    • handleheat replied: — April 26th, 2012 @ 3:41 pm

      Haha!

  11. #
    11
    Journey4ever — April 27, 2012 at 6:14 pm

    This looks absolutely divine! Looks great to serve at a dinner or tea party. Thanks for sharing!

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    hungryhinny — April 28, 2012 at 8:02 pm

    Hey, any idea how much 20 graham crackers weigh? I can't get them here in the UK so will need to substitute for another type of biscuit!

    • handleheat replied: — April 28th, 2012 @ 8:19 pm

      You should end up with 1 1/2 cups of cracker crumbs which equals about 190 grams according to Oprah.com. Hope that helps.

  13. #
    13
    hungryhinny — April 28, 2012 at 10:06 pm

    Thank you!

  14. #
    14
    @SigneAberg — April 29, 2012 at 6:38 pm

    It was very tasty, but i think you shold do it in a smaller pie dish, mine were too big anyway :p But a fantasic cake anyway!

    /excuse my english i

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    15
    hungryhinny — May 5, 2012 at 8:29 pm

    I've just blogged my attempt at making this – doesn't look as good as yours but tasted awesome!

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    16
    Samie — November 9, 2012 at 8:12 am

    HELP!!! I want to make this but I don’t understand the measurement under “Whipped Chocolate Filling”: II/2 cups heavy cream, divided.

    What is II/2 cups? 5 1/2 cups? Is this a typo?

    PLEASE respond; I really love the look of this pie and want it to be my new favorite too!

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    17
    Samie — November 9, 2012 at 8:14 am

    Oh, I see. The measurement is 1 and 1/2 but the font makes that hard to see so it looks like 11/2. Thanks – I’m going to try this one for sure!

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    Jamie — November 30, 2012 at 8:29 am

    This pie was ahhhh—MAZING! I made 3 for my various Thanksgiving visits (I have 6 in total!) and every place I took one of these it got rave reviews. I will be making another for my final Thanksgiving this weekend….that is if I can keep my family out of it before hand ;-) I do have to say though, mine did not turn out as pretty as the one pictured here. But nonetheless, it was delicious!

    • Tessa replied: — November 30th, 2012 @ 9:50 am

      Yay! The taste is what really matters, right?? Glad you enjoyed the recipe :)

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    Kate — November 19, 2013 at 8:53 am

    Would love to make this for my family for thanksgiving this year. Do you think it would work to do it ahead of time and freeze it? Thanks!! Looks divine!!

    • Tessa replied: — November 19th, 2013 @ 12:03 pm

      I’ve never frozen this pie to make ahead of time but if you were going to I’d hold off on topping with whipped cream until Thanksgiving.

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