Chocolate Truffle Pie

Name: Chocolate Truffle Pie
Prep time: 40 min
Cook time: 7 min
Total time: 47 min
Yield: 1 serving
Ingredients: 20 Graham crackers; 2 tablespoons granulated sugar; 6 tablespoons unsalted butter, melted; 2/3 cup heavy cream; 6 ounces bittersweet chocolate, chopped; 6 ounces bittersweet chocolate, chopped; 1 1/2 cups heavy cream, divided; 1/2 teaspoon vanilla extract; 1 cup heavy cream; 1/4 cup confectioners' sugar; Shaved chocolate (if desired)

User Reviews

5.0

3 reviews

Excellent

Prep Time
40 mins
Cook Time
40 mins
Total Time
47 mins

Chocolate Truffle Pie

Joshua Davis

Report

Chocolate Truffle Pie makes you smile with every bite. Buttery crust, a rich and fudge-like filling, a whipped chocolate cloud filling, all topped off with whipped cream on top.

Share:

I Made This!

Be the first!

Print

9 people printed this

Save this

Be the first!

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)

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

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.