Rich Chocolate Truffle Pie Recipe -
Rich Chocolate Truffle Pie Recipe
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Rich Chocolate Truffle Pie
Rich, quick, and delicious, this amazing chocolate pie has it all. See more

Rich Chocolate Truffle Pie

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"The best of 3 worlds. Rich, good and quick! This pie can be made in either an 8 or 9 inch pie pan."

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Ingredients Edit and Save

Original recipe makes 1 pie Change Servings


  1. In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
  2. In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
  3. Refrigerate at least 8 hours before serving.
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Reviews More Reviews

Most Helpful Positive Review
Mar 01, 2003

Easy Recipe to follow and make. I thought I could cheat and not let it chill for as long as the directions said...WRONG!!!! The flavor wasn't as intense as when it had chilled the 8 hours!!!! Delicious pie~

Most Helpful Critical Review
Mar 07, 2011

I made this at Thanksgiving, and it stayed around longer than the other two pies I made. It was good, but not great. It tasted exactly like what it is, melted chocolate chips in whipped cream. There is no depth of flavor. Would be fine as a single layer in a layered chocolate pie, but doesn't stand alone well.

Mar 26, 2004

Also excellent as mini-truffle tarts! I made a cookie crust using 80 crushed vanilla wafers and 12TB melted butter and pressed that by spoonfuls into mini-muffin tins, baked it for 12 minutes, then filled with pie filling when crust had cooled. Delicious appetizer for parties!

Mar 11, 2009

This was crazy easy and just as good! I don't understand some reviews that criticize the intense chocolate flavor. Did they read the ingredients? I accidently used 1/3 cup of sugar rather than the 1/4 called for and I could have handled the lesser sugar (I'll be more careful next time). My store was out of chocolate cookie crusts, so I used a pre-made shortbread crust and I loved the contrast. I topped the whole pie with Easy Devonshire Cream from this site and shaved chocolate. My only problem is that I at the last piece last night and I don't have enough cream to make another right now ;). Thank you for my new "Go-To" chocolate fix!

Aug 15, 2008

Wow was this good! An instant hit! Just be sure to add the chocolate batter ine third at a time or it wont turn out fluffy :)

Oct 27, 2008

Wowsers! What a hit these were! I made as mini truffle pies (used the vanilla wafer crust in a mini muffin tin...bake at about 350 for 5-8 minutes...don't burn them! 1 box of wafers made 30 tarts) I used wilton icing tip 1M to fill these little babies. They were decadent and gorgeous! I will be making again and again!

May 25, 2005

if you like a semi-sweet chocolate chip then you will love this. I personally prefer my chocolate a little sweeter. I made the mistake of using plain whipping cream (not heavy) and thought it was going to be like soup, but once chilled it was very puddingy. I put it in a shortbread pre-made crust and topped it with whip cream to cut the chocolate a bit. I also added about 1-2 tablespoons more sugar. It was great! I think I may try it next time with milk chocolate chips. Thanks!

Dec 07, 2009

Delicious! I've made this twice now, to rave reviews. I made the following adaptations: I used a cheesecake pan and made an orange milano cookie crust. I made one layer with dark chocolate, let it chill for an hour and added another layer using milk chocolate. (used full recipe for each layer, only didn't add sugar to the milk chocolate layer). Chilled overnight and topped with whipped cream. Amazing. Tastes like a truffle! I will be making this again and again.


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  • Calories
  • 519 kcal
  • 26%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 37.9 g
  • 58%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 209 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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