Chocolate Truffle Pie

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 CupsThe 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.

Start with a pie crust….
Unbaked pie crust with fluted edges in a pie plateI 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…

Sift some cocoa powder into your mixing bowl…
Cocoa powder in a sifter on the edge of a mixing bowlThen dump in the rest of your ingredients.
Yes, that’s seven eggs in there.
Seven eggs over cocoa powder and sugar in a mixing bowlThe batter will be gorgeous.
Chocolate batter on a stand mixer bladeJust pour it into your crust.
An unbaked pie with chocolate fillingBake 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.

I used this Homemade Hot Fudge Sauce Recipe. It’s ahmahgah amazing.
Chocolate Truffle Pie | Cookies and Cups

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Chocolate Truffle Pie


Description:

serves 12


Ingredients:

  • 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

Instructions

  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.

Notes:

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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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Toni
February 4, 2018 2:21 pm

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.

Melissa
January 1, 2015 3:08 pm

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!!!

June 6, 2013 2:46 am

Amazing!

Sunnie
June 2, 2013 10:16 am

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!

K Douglas
May 28, 2013 12:03 pm

Looks beyond delicious!

April 19, 2013 11:05 pm

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

jenn
April 11, 2013 4:48 pm

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.

jenn
April 11, 2013 6:28 pm
Reply to  Shelly

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

jenn
April 12, 2013 9:18 am
Reply to  Shelly

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

jenn
April 12, 2013 11:32 am
Reply to  Shelly

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 🙂

April 7, 2013 8:37 pm

Gah! This looks incredible! Hey crack chocolate pie, get out of my dreams and into mah belly! I have zero judgment for you on the store bought crust – I love the stuff! Plus my crst baking skills are woefully inadequate so that’s totally something I would do. Love this!

cherie
April 7, 2013 8:10 pm

LOOKS AMAZING!!!!!

April 7, 2013 6:51 pm

Oh. My. Gosh. I think I’m pretty much just going to echo what everyone else has said, but… this pie looks incredible. Dense, chocolatey and accompanied by a crisp, crunchy crust. Definitely trying this recipe. But only when I have a whole group of people over… I think any leftovers would be a dangerous thing (to my… uh, waistline. Sigh). Thanks for sharing. And I love your blog… gorgeous!

Liz
April 7, 2013 10:37 am

Oh, my. This is a MUST try recipe!

April 6, 2013 3:30 pm

Oh wow yum, your pie looks absolutely sublime!

April 5, 2013 5:17 pm

It’s in the oven now! Can’t wait to taste!

April 4, 2013 10:39 pm

This looks like a chocolate lover`s dream!

If I don’t make this , my husband will kill me

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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