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Chocolate Truffle Pie

The perfect creamy and rich chocolate dessert... Chocolate Truffle Pie.

Author: Kami | NoBiggie.net
  • 1 oreo cookie pie crust homemade or store bought
  • 32 oz. container of heavy whipping cream 32 ounces/ 4 cups
  • 1/2 cup powdered sugar + more if desired
  • 12- ounce bag of semisweet chocolate chips
  • 1/2 tsp vanilla
  • milk chocolate chunk or chocolate bar for chocolate curls top layer
For the Truffle Filling:
  1. Start with the chocolate truffle filling, the bottom layer: In a saucepan, bring 2/3 cup of cream to a simmer. Place 6 ounces of semisweet chocolate chips into a medium size bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread the truffle filling over the bottom of the oreo cookie pie crust. Freeze for 20 minutes.

For the Whipped Filling:
  1. Next work on the -whipped chocolate filling (the middle layer). Using a double boiler (or microwave set on low power), heat the 6 ounces of chocolate chips with 1/2 cup of whipping cream until the chocolate is just melted, stirring often. Let the mixture cool to room temperature. In a chilled bowl, whip the chocolate mixture with 1 cup of whipping cream and vanilla until soft peaks form. Spread the whipped chocolate over the truffle filling in the pie crust. Refrigerate over night.
For the Whipped Cream:
  1. Just before serving, whip 1 cup of cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the pie.
  2. Garnish with milk chocolate shavings: Using a vegetable peeler, create chocolate curls to garnish the top of the pie.
  3. Serve immediately with the whipped cream top layer.
  4. *This pie stays good in the fridge for a few days, if put in an air tight container.
Recipe Notes

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