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….
 photo IMG_8612_zpsb4799f82.jpgI 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…
 photo IMG_8622_zpsde67c564.jpgThen dump in the rest of your ingredients.
Yes, that’s seven eggs in there.
 photo IMG_8628_zpsf90be7d8.jpgThe batter will be gorgeous.
 photo IMG_8630_zps99d24b26.jpgJust pour it into your crust.
 photo IMG_8642_zps3e5f43aa.jpgBake 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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76 Responses
  1. Toni

    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. Melissa

    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!!!

  3. Sunnie

    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. 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. jenn

    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. jenn

        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. jenn

            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. jenn

            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 🙂

  6. 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!

  7. 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!

  8. That is seriously fudgy chocolate central heaven. I don’t even have enough words to describe it!

    And BOO to hackers! They are so annoyingly inconvenient.

  9. Hackers suck! And they should really learn to eat instead of suck! And eat this pie. I want to eat this pie, although I would probably inhale it rather than just eat it, and inhale it all in one sitting. (did I just give you the worst visual EVER?!)

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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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