Rich Chocolate Truffle Pie

Need a treat? Indulge in this luscious chocolate truffle pie recipe that’s surprisingly easy to make.

Chocolate Truffle Pie Ingredients

Believe it or not, this decadent chocolate truffle pie recipe is simple to throw together with just five ingredients:

• Chocolate chips: This recipe starts with melted semisweet chocolate chips.
• Heavy whipping cream: Heavy whipping cream ensures smooth and rich results.
• Confectioners’ sugar: Confectioners’ sugar adds sweetness and blends seamlessly into the velvety filling.
• Vanilla extract: Vanilla extract takes the flavor up a notch.
• Cookie crumb crust: Use a store-bought chocolate cookie crumb crust or make your own at home with just two ingredients.

How to Make Chocolate Truffle Pie

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make chocolate truffle pie at home:

1. Melt the chocolate (with half of the cream) in the microwave in short bursts.
2. Cool to room temperature, then stir in the sugar and vanilla.
3. Beat the remaining cream until soft peaks form, then beat it into the chocolate mixture.
4. Fill the pie, then allow it to set in the fridge overnight.

How to Store Chocolate Truffle Pie

Store the chocolate truffle pie in the refrigerator for up to five days. But it’ll likely be gobbled in just a day or two!

Allrecipes Community Tips and Praise

“This recipe is everything it advertises — super rich and the filling is exactly the texture of the filling of a truffle,” raves KatieW9908. “It’s so rich that it definitely needs that dollop of whipped cream on top to break it up.”

“I was skeptical when I read how few ingredients this pie has, but made it using Trader Joe's semisweet chunks and we absolutely loved it,” according to Laura B. “I piped a small amount of whipped cream on top and it was devoured in four days by two of us.”

“This was very easy to make and turned out well,” says Welliegirl. “I made it for some co-workers, who devoured the whole thing. The richness of the chocolate was fabulous. I chose to fold the whipped cream into the chocolate mixture instead of using a mixer to maintain the fluffiness and it worked perfectly.”

Editorial contributions by Corey Williams