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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. Nancy @ gottagetbaked

    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!

  2. 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!

  3. Think I will be making this tomorrow. Vanilla ice cream will definitely cut the chocolate intensity!

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