Chocolate Truffle Pie

21 Jun

truffle pie bottom layerOur Dad has a sweet tooth…but he always hid that fact from us as kids.  It wasn’t until a trip to CA that I found out about the family secret.  On a drive up to wine country, my dad asked that I stop at the next 7-eleven.  I figured he wanted to get some iced tea (his fave) or something.  So I stopped…he went in…then he came out truffle pie middle layer prepwith a bag…and to my shock {delight?} when he opened it, it was like he’d gone trick-or-treating at the gas station.  He must have bought half a dozen candy bars “for the trip.”  {Note:  the drive was no more than an hour.}  So, when it comes to birthdays, we have to work a little harder for some sweet goodness to surprise our dad with.  This year, we went with one of his favorites, a fancy version of a chocolate cream pie.

{Kristen’s Take}

This was a recipe that was a hit at our Dad’s mini-birthday party… he shared 2 pieces and kept the rest for truffle pie top layer prephimself!  I used a Keebler Graham Cracker Ready Crust as I like that they include a pie cover {what? don’t judge…it’s convenient!}.  I left out the sugar completely and used Publix brand semi-sweet baking chips for the pie.   I also Piece of Chocolate Truffle Piedressed up the garnish with Publix brand dark chocolate chip shavings and white chocolate too, using Nestle’s Premier White Morsels, and whittling them down with a cheese grater {What?  I said don’t judge.  Its a de-luxe grater!  Ha!}.  I made this recipe the day before Dad’s party, freezing it instead of refrigerating it, until it was time to serve.  It had the taste of an ice cream pie…so, in other words, it was wonderful!

Sliced Chocolate Truffle Pie{Gina’s Take}

Generic pie crusts were on sale this week, so I used the Everyday Essential Pie Crust (generic Albertson’s Brand) to kick this pie off.  While the crust was cooling, I started prepping the first layer.  I used Baker’s Chocolate Squares & Knudsen Heavy Whipping Cream throughout the recipe.  The first layer was glossy and pretty, followed by a fluffy middle layer, and then I piped the top layer to give it some added presentation detail.  It was certainly the most decadent part of our meal as I served it for dessert at our pizza party!  It’s definitely perfect as is, but I think next time will spice it up with a shot of Bailey’s or Fluffed Marshmallow Vodka to give it a little more ‘adult’ edge ;).

{Pretty Little Sisterly Tip}
Want to add a little pep to a chocolate recipe?  A pinch of instant coffee (dissolved in hot water) will do the trick.  The coffee will enhance the flavor of cocoa powder, resulting in a more chocolaty pie.
 
Recipe adapted from thedeenbros.com

4.0 from 1 reviews
Chocolate Truffle Pie
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-12
 
deliciously easy pie...but remember to start the night before!
Ingredients
  • TRUFFLE FILLING - BOTTOM LAYER:
  • 2⁄3 cup heavy cream
  • 6 ounces Baker's Semi-Sweet Baking Chocolate Squares
  • ¼ cup sugar
  • 1 9" pie crust
  • WHIPPED CHOCOLATE FILLING - MIDDLE LAYER:
  • 6 ounces Baker's Semi-Sweet Baking Chocolate Squares
  • 1 1⁄2 cups heavy cream
  • 1⁄2 teaspoon vanilla
  • WHIPPED CREAM TOPPING - TOP LAYER:
  • 1 cup heavy cream
  • 1⁄4 cup confectioners’ (powdered) sugar
  • GARNISH: (Optional)
  • 1 ounce semisweet or dark chocolate
Instructions
  1. TRUFFLE FILLING - BOTTOM LAYER: bring 2⁄3 cup cream to a simmer in a saucepan. Add the 6 ounces chocolate squares to the hot cream, stirring constantly, until chocolate begins to melt. Remove pan from heat and continue to whisk until smooth. Spread truffle filling over the bottom of the prepared pie crust. Freeze for 20 minutes.
  2. WHIPPED CHOCOLATE FILLING - MIDDLE LAYER: Using the same saucepan, bring 1⁄2 cup of the cream to a simmer then add 6 oz of chocolate squares until the chocolate begins to melt, stirring constantly. Remove pan from heat and whisk until smooth. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form. Spread the whipped chocolate mixture over the truffle filing in the pie crust. Refrigerate overnight.
  3. WHIPPED CREAM TOPPING - TOP LAYER: Beat 1 cup cream on medium-high speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip on high until stiff peaks form. Pipe or spread the whipped cream over the top of the pie.
  4. GARNISH: (Optional) Using a chocolate shaver or vegetable peeler, shave milk semisweet or dark chocolate. Garnish pie with chocolate shavings. Serve immediately.

3 Responses to “Chocolate Truffle Pie”

  1. Carole June 21, 2013 at 10:05 pm #

    Lovely work! Would you be happy to link it in to the current Food on Friday which is collecting snacks and treats? This is the link . I do hope to see you there. There are already quite a lot of links for you to check out. Cheers

  2. Carole June 22, 2013 at 11:29 pm #

    Thanks for joining in the snacks & treats party. I hope to see you again soon. Cheers

  3. Virginia Mabry August 16, 2013 at 4:11 pm #

    I enjoyed making this pie because you could make it in stages, instead of all at once. I left the bottom layer in the freezer overnight instead of 20 minutes and the pie turned out wonderfully. The only thing I have trouble with is making the top of the pie look pretty with a piping bag. My pie looked like it had a funnel cake on top of it! It still tasted good though.

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