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Chocolate Truffle Pie

A serving of chocolate truffle pie with ice cream on a plate

So, I hope you all had a great holiday weekend..

I did, for sure, except for the return of my friend, the hacker.

Seems like he/she has chosen my little molecule of internet space as a fun spot to mess with.

Easter weekend…Superbowl weekend…I’m sensing a cooking-day-when-people-need-recipes-theme here.

I guess I’m a bit of a conspiracy theorist, but seems a little coincidental, right?

Anyhow, again, since I have the best computery person that helps me here, we got it straightened out.  Again.

So let’s celebrate a hacker-free site.

With pie.

I’m not a huge pie girl, and when I make them, they typically involve chocolate…like this one, and this one and thisssss one.

And today is no exception.

I made Chocolate Truffle Pie.

Let me start by telling you that this pie is not for the faint of heart.  It’s majorly major.

Serious chocolate.

Hard core chocolate.

Only make this is you’re die hard.

Luckily I am, so let’s proceed.

Chocolate Truffle Pie | Cookies and Cups

The filling of this pie is a dense no-flour chocolate filling.

Basically a brownie on crack.

And, the great thing about it, is it’s fancy enough to serve to adult humans, but yummy enough that child humans will love it.

Annnnd you can make it in like 5 minutes…I mean, minus the baking and cooling parts.

Unbaked pie crust with fluted edges in a pie plate

Start with a pie crust….
I used a store bought pie crust.
Settle down you pie people, I am working on my crust-craft, so until I have my favorite recipe to share we’re going the store bought route.
I don’t judge you when you get all crust from scratchy…so…

Crust from scratchy sounded gross, what is wrong with me?

Moving on…

Cocoa powder in a sifter on the edge of a mixing bowl
Seven eggs over cocoa powder and sugar in a mixing bowl
Chocolate batter on a stand mixer blade
An unbaked pie with chocolate filling

Sift some cocoa powder into your mixing bowl…
Then dump in the rest of your ingredients.
Yes, that’s seven eggs in there.
The batter will be gorgeous.
Just pour it into your crust.
Bake it for about 40 minutes until the center is set. It’ll puff up a bit and then settle back down as it cools, this is totally fine.
(I used a pie crust shield about halfway through baking to prevent my crust from getting too brown.  Here’s the one that I have, I love it!)

Wait until it’s cooled to serve it and you must MUST serve it with ice cream.

It’s a law I think.

Also, since you saved so much time making your pie with a store bought crust, I think you should make some homemade fudge sauce to go over top.  Just a suggestion.

Chocolate Truffle Pie | Cookies and Cups

I used this Homemade Hot Fudge Sauce Recipe. It’s ahmahgah amazing.

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Chocolate Truffle Pie

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serves 12


  • 1 pie crust
  • 1 cup cocoa powder, sifted (I used Hershey’s Special Dark for a deep chocolate flavor)
  • 3/4 cup light brown sugar
  • 3/4 cup granulated sugar
  • 1 tsp kosher salt
  • 7 eggs
  • 2 tsp vanilla


  1. Preheat oven to 400°
  2. Place pie crust in 9″ pie pan, pinching the crusts.
  3. In a mixing bowl combine combine sifted cocoa powder, both sugars, salt, eggs and vanilla.
  4. Beat on low until ingredients combine together and then on medium until smooth and glossy, about 45-60 seconds.
  5. Pour batter into crust and bake for 35-40 minutes until center is set.
  6. Remove from oven and cool before slicing.


Serve with ice cream and chocolate sauce.

You might need to use a pie crust shield to help prevent the crust from getting too brown.

Recipe adapted from Babble

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75 comments on “Chocolate Truffle Pie”

  1. could I put this in a springform pan. because I would love to make this for my neighbor but she actually has celiac disease so I won’t be able to put it in a pie crust. I made this recipe for my family this morning but it burnt the top. I’m guessing the temperature in the oven is a little too hot at 400 degrees for almost 40 minutes that seems a little excessive.

  2. After baking the pie can it be frozen and then eaten at a later date??? I would love to make this pie today and freeze it for a birthday party I have next month!! Thank you!!!

    1. You defintiely could, but I will tell you you won’t get the same soft gooey texture as if eaten the day it’s made.

  3. I just made this yesterday! My girls and I loved it, my daughter moaned when she took the first bite! I used regular cocoa, I can’t ever find the dark kind. You definitely need ice cream with it, whipped cream would be good also. I was going to make the candy bar pie, ( my favorite!) but I was out of marshmallows, so I’ll make that when this one is gone. Very good recipe! Thanks for all you do!

  4. Stacy | Wicked Good Kitchen

    I. DIE. Shelly, your Chocolate Truffle Pie just drew me in! Love the styling you did for your food photography. So warm, rich and homey. Lovely typography (font), too. PERFECT! Just pinned to our group Pies and Tarts board at Pinterest. 🙂 xo

  5. So sad… made this today… step by step…. dry … gonna cry now… yours is beautiful mine is yucky…. is it because I didnt do deep dish? I wonder… plus I cut the time by 7 mins and lowered the temp to 350…. bummed because I made 4 before cutting and tasting……. okay gonna go cry now and dream of your delicious looking pie.

      1. Because we just got a new gas stove and everything has been coming out cajun style when set at the “called for” time and temp

          1. I fixed it I wasn’t about to let the pies go to waste so I crumbled them up and made my own version of death by chocolate with layers of pudding and hot fudge sauce and whipped topping and Heath bar and caramel sauce… it was so delicious I could not get my husband to stay out of it

          2. I wish I could attach a picture to show the beautiful layers… I added more than what I listed but I was tring to get ready for work…. I seriously have so much of this goodness that im taking a 24x16x3 inch pan FULL of it to work today… and thats not including the the 8×8 pan for my hubs 🙂

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