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!
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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 “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.
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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)
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.
Notes
Try Next: Chocolate Truffles
Amazing chocolate pie! Requires a few more steps than other chocolate pies I’ve made, but the results are worth the extra effort. I was looking for a recipe to make a chocolate pie and came across this one. That’s how I was introduced to Tessa and Handle the Heat. This was a huge hit, and is sure to become a family favorite!
Welcome to Handle the Heat, Christi! So happy to have you here and thrilled to hear how much you and your family love this recipe! Thanks for taking the time to comment 🙂
I tried again, I think I over-whipped the cream. The second batch was perfect and it was our Christmas day dessert along with our traditional pavlova. Thank you for the recipe!.
When making the whipped filling my mixture separated and went sloppy after I added the chocolate mixture to the whipped cream. Any idea why?
I’ve had this pie, and it tasted like it had cinnamon in the crust or the filling. Was it my imagination?? Gotta run, I have a pie to make. Can’t wait to try this recipe
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!!
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.
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!
Yay! The taste is what really matters, right?? Glad you enjoyed the recipe 🙂
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!
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!
I've just blogged my attempt at making this – doesn't look as good as yours but tasted awesome!
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
Thank you!