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READY IN 45 mins

Chocolate Truffle Pie

Read Reviews (17)

"This dense chocolate treat is a chocoholics dream!" — BAKER'S Chocolate

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Original recipe makes 10 servings Change Servings

11 (1 ounce) squares BAKER'S Semi-Sweet Baking Chocolate, divided
1/2 cup whipping cream
4 eggs

1/2 cup sugar
1/4 cup flour
1 cup thawed COOL WHIP Whipped Topping

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Directions

Preheat oven to 325 degrees F. Grate 1 square of the chocolate; set aside. Place remaining 10 chocolate squares in large microwaveable bowl. Add cream. Microwave on HIGH 2 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly.
Add eggs, sugar and flour; beat with wire whisk until well blended. Pour into lightly greased 9-inch pie plate.
Bake 35 min. or until outer half of pie is puffed and center is slightly soft; cool. Top each slice with a dollop of whipped topping just before serving. Sprinkle evenly with the grated chocolate.

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PREP 10 mins
READY IN 45 mins

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This was very simple to make. The first time I had it, it tasted more like brownies. Made some modifications and the 2nd time around was EXCELLENT: used 7 oz of semi-sweet choco + 7 oz of milk chocolate chips; used 3/4 cup of whipping cream; used 1/4 cup of light brown sugar. Also only baked for 25 min at 325°F and it baked more like a truffle than a brownie.

—chefcall

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Most Helpful Critical Review

Nov 19, 2007

It was good, but not something I would make 'as-is' again. It was not terribly sweet, so if you want something that isn't too sweet, this would be for you. Very chocolatey. I would try at least half the squares as sweetened chocolate next time. With that tweek, I'd make it again!

—adventureseeker

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22 Ratings

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Apr 29, 2010

This pie was easier to make than I was expecting it to be. Great texture, very rich. I used semi-sweet chocolate chips instead of the squares. I don't get it that people say it isn't sweet enough...you're using SEMI-sweet chocolate.

—Doug

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May 07, 2009

This is AMAZING! I was nervous about trying this recipe after reading the other reviews, but I'm so glad I tried it! The quality of the pie I think really depends on the quality of chocolate you use. I used Ghirardelli 60% bittersweet chocolate, but I recommend Lindt or Hershey's as well. An excellent recipe.

—Valentine de Villefort

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Dec 15, 2008

very good. added crumbled chocolate cookie pie crust. does not need the full cooking time, just w few minutes less to make it more moist.

—macgral

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Sep 14, 2009

CHOCOHOLICS REJOICE this is REALLY GOOD i only changed the semi-chocolate chips to milk my family raved

—reah george

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Jul 19, 2010

One review used an oreo crust so I did that too. I also used chocolate chips instead of squares, and baked for 30 mins. Rich and yummy. Will definitely be making this again.

—mb

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Oct 06, 2009

I have made this a few times and we love it. You don't need a large piece, a little goes along way. Topped with real whipped cream lightly sweetened. Can't ask for an easier dessert.

—Tracy

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