Chocolate Truffle Pie

A must make for all chocolate lovers! Chocolate Truffle Pie has layers of chocolate truffle, chocolate mousse, and it’s topped with fresh whipped cream and chocolate shavings!

Originally posted June 20, 2012. Updated April 6, 2021.

I made this pie years and years ago for my birthday and I’ve been meaning to update the photos for it ever since then.

It is the richest, most decadent pie so it’s perfect for a chocolate lover’s birthday or an anniversary. It’s also way easier than you’d expect it to be – the only part that involves the oven is the crust! Other than that, it’s no bake!

If you love rich chocolate desserts, my Flourless Chocolate Cake is another favorite!

Ingredients

• Chocolate graham crackers
• Granulated sugar
• Unsalted butter
• Bittersweet chocolate
• Heavy cream
• Vanilla
• Powdered sugar
• Shaved chocolate

Instructions

• Make the crust. Preheat oven to 375F.
• Grind graham crackers in food processor until fine. Add sugar and butter and continue pulsing until mixture is moistened.
• Press into bottom and uip sides of a 9-inch round pie pan.
• Bake in preheated oven for 7 minutes. Cool completely before filling.
• Make the truffle layer. Place chocolate in a medium-sized heat proof bowl.
• In a small bowl, bring heavy cream just to a simmer.
• Pour over chocolate and let sit for about 1 minute. Stir until smooth.
• Spread into cool crust and freeze until firm, 20 – 30 minutes.
• Make the whipped chocolate layer. Heat chocolate, ½ cup cream, and vanilla in microwave for 20 second increments, stirring between each one, until chocolate is melted and smooth. Let cool.
• Beat remaining cream with an electric mixer until thick. Add chocolate mixture and continue to beat until soft peaks.
• Spread whipped chocolate over truffle filling and refrigerate overnight.
• Make the whipped cream. Beat cream and powdered sugar together until stiff peaks form.
• Spread over pie.
• Use a grater to make chocolate shavings for garnish
• Store in refrigerator until ready to slice and serve.

Can You Use a Prepared Graham Cracker Crust?

Yep, you can use an already prepared graham cracker crust and that would make this pie completely no bake!

How Long is Chocolate Pie Good For?

This pie will be good in the fridge for up to 4 days. Make sure to cover it tightly to keep it fresh as long as possible – I love this plate pie that comes with a lid because it makes storing and transporting pies so easy!

Your whipped cream will probably start to deflate in the fridge so it’s best the day you put the whipped cream layer on top.

More Pie Recipes

• No Bake Peanut Butter Pie
• Chocolate Pudding Pie
• Frozen Lemonade Pie
• Banana Cream Pie
• Apple Cranberry Streusel Pie

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Yield: about 12 servings

Chocolate Truffle Pie

Print

Prep Time 1 hour

Additional Time 12 hours

Total Time 13 hours

Ingredients

For the crust:

• 20 chocolate graham crackers, I used about 1¼ cup crumbs
• 2 tablespoons granulated sugar
• 6 tablespoons unsalted butter, melted

For the truffle filling:

• ⅔ cup heavy cream
• 6 ounces bittersweet chocolate, chopped

For the whipped chocolate filling:

• 6 ounces bittersweet chocolate, chopped
• 1½ cups heavy cream, divided
• ½ teaspoon vanilla extract

For the whipped cream:

• 1 cup heavy cream
• ¼ cup powdered sugar

Garnish:

• Shaved chocolate

Instructions

To make the crust:

1. Preheat oven to 375F.
2. Grind graham crackers in a food processor until fine. Add sugar and butter and continue pulsing until the mixture is moistened. Press into bottom and up the sides about halfway of a 9-inch pie pan. Bake for 7 minutes. Cool completely before moving on to the next step.

To make the truffle filling:

1. Put chocolate in a medium-sized heat-proof bowl. In a small saucepan, bring the heavy cream just to a simmer. Pour over the chocolate. Let sit for about 1 minute then stir until smooth. Spread into the cooled crust. Freeze until firm, 20-30 minutes.

To make the whipped chocolate filling:

1. Heat chocolate, ½ cup of the cream, and vanilla in microwave for 20 second bursts, stirring between each one, until chocolate is melted and mixture is smooth. Be careful not to overheat! Let cool before proceeding.
2. Beat the remaining cup of cream on until thick. Add the chocolate mixture and continue to beat until soft peaks. Spread this over the truffle filing and refrigerate overnight.

To make the whipped cream:

1. Beat cream and powdered sugar together until stiff peaks form. Spread or dollop over pie as you wish. Use a grater or vegetable peeler to make chocolate shavings for garnish (optional). Store in refrigerator until serving.

Recommended Products

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• 
  Stand Mixer
• 
  My Favorite Food Processor

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 505Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 87mgSodium: 65mgCarbohydrates: 21gFiber: 5gSugar: 9gProtein: 7g

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