Cocktail Recipes, Spirits, and Local Bars

Chocolate Madness Truffle Pie

Chocolate Madness Truffle Pie

You'll go mad over this rich, decadent, chocolately cake.MORE+LESS-

Make with

Pillsbury Pie Crust

Ingredients for Truffle filling:

6

ounces bittersweet chocolate chips

1

9-inch prepared pie crust

Ingredients for Whipped Chocolate filling:

6

ounces bittersweet chocolate chips

Ingredients for Whipped Cream topping:

1/4

cup confectioners sugar

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  • 1

    For the truffle filling, in a saucepan, bring 2/3 cup cream to a simmer. Place the 6 ounces chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

  • 2

    Meanwhile, for the shipped chocolate filling, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chip with 1/2 cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form. Spread the whipped chocolate mixture over the truffle filling in the crust. Refrigerate overnight.

  • 3

    Tip before serving, for the topping, beat 1 cup cream on medium speed of an electric mixer until it begins to thicken. Add confectioners' sugar and whip until stiff peaks form. Spread the whipped cream over the top of the pie. Serve immediately.

No nutrition information available for this recipe


Chocolate Truffle Pie

I did, for sure, except for the return of my friend, the hacker.

Seems like he/she has chosen my little molecule of internet space as a fun spot to mess with.

Easter weekend…Superbowl weekend…I’m sensing a cooking-day-when-people-need-recipes-theme here.

I guess I’m a bit of a conspiracy theorist, but seems a little coincidental, right?

Anyhow, again, since I have the best computery person that helps me here, we got it straightened out. Again.

So let’s celebrate a hacker-free site.

I’m not a huge pie girl, and when I make them, they typically involve chocolate…like this one, and this one and thisssss one.

And today is no exception.

I made Chocolate Truffle Pie.

Let me start by telling you that this pie is not for the faint of heart. It’s majorly major.

Only make this is you’re die hard.

Luckily I am, so let’s proceed.

The filling of this pie is a dense no-flour chocolate filling.

Basically a brownie on crack.

And, the great thing about it, is it’s fancy enough to serve to adult humans, but yummy enough that child humans will love it.

Annnnd you can make it in like 5 minutes…I mean, minus the baking and cooling parts.

Start with a pie crust….
I used a store bought pie crust.
Settle down you pie people, I am working on my crust-craft, so until I have my favorite recipe to share we’re going the store bought route.
I don’t judge you when you get all crust from scratchy…so…

Crust from scratchy sounded gross, what is wrong with me?

Sift some cocoa powder into your mixing bowl…
Then dump in the rest of your ingredients.
Yes, that’s seven eggs in there.
The batter will be gorgeous.
Just pour it into your crust.
Bake it for about 40 minutes until the center is set. It’ll puff up a bit and then settle back down as it cools, this is totally fine.
(I used a pie crust shield about halfway through baking to prevent my crust from getting too brown. Here’s the one that I have, I love it!)

Wait until it’s cooled to serve it and you must MUST serve it with ice cream.

Also, since you saved so much time making your pie with a store bought crust, I think you should make some homemade fudge sauce to go over top. Just a suggestion.

I used this Homemade Hot Fudge Sauce Recipe. It’s ahmahgah amazing.


Recipe Summary

  • ½ (14.1-oz.) pkg. refrigerated piecrusts
  • 1 cup (6 oz.) semisweet chocolate chips
  • 1 cup (6 oz.) bittersweet chocolate chips
  • ½ cup (4 oz.) salted butter, softened
  • ¾ cup packed light brown sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 ounces (1/2 cup) all-purpose flour
  • 1 cup toasted slivered almonds
  • Amaretto Cream

Preheat oven to 350°F. Fit piecrust into a 9-inch pie pan fold edges under, and crimp. Line piecrust with aluminum foil or parchment paper, and fill to rim with pie weights or dried beans. Place pan on a baking sheet. Bake in preheated oven 10 minutes. Remove weights and foil, and bake until bottom is lightly browned, 10 to 12 more minutes. Cool on baking sheet on a wire rack while preparing filling.

Microwave semisweet and bittersweet chocolate chips in a small microwave-safe bowl at MEDIUM (50% power) until melted and smooth, 3 to 4 minutes, stirring at 30-second intervals. Cool 15 minutes.

Beat butter and brown sugar at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Stir in melted chocolate, vanilla extract, and almond extract stir in flour and toasted almonds. Spread mixture evenly in pastry shell.

Bake in preheated oven until set, 30 to 35 minutes, covering edges last 10 minutes to prevent over browning, if needed. Cool completely on a wire rack, about 1 hour. Chill 1 hour. Serve with Amaretto Cream. Store leftover pie, covered, in refrigerator.


Chocolate Truffle Pie

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.

Prep Time: 40 minutes

Cook: 7 minutes

Tessa's 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!

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.

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 𔄙/4 cup” away instead of a 𔄙/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.


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