Chocolate Truffle Pie
Chocolate Truffle Pie is a no bake chocolate pie with silky smooth layers of ganache, whipped chocolate, and sweetened whipped cream nestled inside of a graham cracker crust. A great make-ahead dessert.
Why You’ll Love this Recipe
If you are a chocoholic like I am, just the word “truffle” makes your mouth water. But that’s not the only reason why you’ll love this recipe.
- No Bake — Leave the oven off. There’s no baking required for this refrigerator pie.
- Only 5-ingredients — Six, if you count the chocolate shavings on top.
- Make-Ahead Dessert — Since the layers need time to set up in the fridge, this is a great make-ahead dessert.
Chocolate Truffle Pie
My friend forwarded me this recipe from Paula Deen to try and it is decadent.
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Lots of smooth, creamy chocolatey pleasure — a little goes a long way. Although it is so light and creamy, you might find yourself indulging in bite after bite.
There are 3 beautiful layers (4 including garnish) nestled inside of a graham cracker crust.
- Truffle Filling — aka chocolate ganache.
- Whipped Chocolate Filling — ganache whipped with cream.
- Whipped Cream — homemade, not the stuff in a tub.
- Chocolate Shavings — optional, but easy and beautiful.
I think the graham cracker crust was the right choice for this truffle pie because of the richness of the chocolate. The whipped cream on top also helps balance everything out and adds extra creaminess.
Ingredients
There are only 5 ingredients needed to make this chocolate truffle pie. Six, if you add the chocolate shavings for garnish on top.
- Graham Cracker Crust — Using a store-bought graham cracker crust simplifies this recipe. Of course you can make your own graham cracker crust or even Oreo crust, if you’d like. You can chill the crust with either of those recipes to keep this chocolate truffle pie completely no-bake.
- Semi-Sweet Chocolate Chips — I’m a big advocate of using a quality brand of chocolate chips when melting them for recipes. Guittard or Ghirardelli are my favorite brands, however, I ended up using Kirkland semi-sweet chocolate chips because it’s what I had on hand.
- Heavy Whipping Cream — This is used for every layer. To make the truffle filling, to whip the chocolate ganache, and to whip the cream.
- Vanilla Extract — To flavor the filling.
- Powdered Sugar — To lightly sweeten the whipped cream on top.
- Milk Chocolate Bar — Optional, for chocolate shavings.
Notice there is very minimal added sugar. The semi-sweet chocolate chips have enough sugar to make it sweet without being overbearing. Now, let me show you just how easy it is to make.
Make the Truffle Filling
Since we’re using a pre-made crust, we’ll start by making the first layer: the truffle filling.
Chocolate truffles are simply chocolate and cream melted together, aka ganache, with additional flavorings. We’ll save the flavoring for the middle layer of this truffle pie though.
- In a small saucepan over medium heat, bring 2/3 cup of heavy cream to a simmer.
- Place 6 oz of semi-sweet chocolate chips in a bowl and pour the hot cream over the chocolate.
- Let stand for 1 minute, then gently whisk until smooth.
- Spread the truffle filling over the bottom of the graham cracker crust. Freeze for 20 minutes.
Make Chocolate Ganache
Meanwhile, make another batch of ganache for the whipped chocolate filling.
- Combine 6 oz of semi-sweet chocolate chips with 1/2 cup of heavy cream inside of a microwave-safe bowl.
- Microwave at half power in 30 second increments, stirring in-between each interval.
- Repeat until fully melted and smooth.
- Stir in the vanilla and let the chocolate ganache cool to room temperature. (May place in fridge for 5-10 minutes to quicken the process.)
Whip the Chocolate Filling
While the chocolate ganache is cooling, chill a mixing bowl for the whipped chocolate filling.
- In a chilled bowl, combine the chocolate ganache with 1 cup of heavy cream.
- Beat until thickened and medium peaks form. Medium peaks hold their shape fairly well, but the tip of the peaks curl slightly when the beaters are lifted.
- The mixture will have some ripples, but still look soft and spreadable.
- Spread the whipped chocolate filling over the truffle filling and refrigerate pie for 6 hours to overnight. (May cover lightly with plastic wrap to protect the pie.)
Make the Whipped Cream
When ready to serve the chocolate truffle pie, make the whipped cream.
- Combine 1 cup heavy cream and 1/4 cup powdered sugar inside the bowl of an electric mixer.
- Beat until stiff peaks form (tips stand straight).
Top the Chocolate Truffle Pie
- Spread the whipped cream over the top of the pie.
- For garnish, use a vegetable peeler to peel chocolate shavings directly over the top of the pie.
Serving and Storing
Use a knife to cut the pie into slices. Rinse and wipe the knife with a towel after each cut to create clean slices. Enjoy immediately.
REFRIGERATE: Cover and refrigerate any leftovers for up to 5-7 days.
FREEZE: This chocolate truffle pie will freeze well for 1-2 months. Place the uncovered pie on a baking sheet and freeze until solid, about two hours, before wrapping in two layers of plastic wrap. Then cover the pie with a layer of foil, or place inside of an airtight container for extra insurance from freezer burn. Thaw in the refrigerator before enjoying.
This pie is seriously so simple to put together and will wow your guests for the holidays. You will not be disappointed!
More No Bake Pies
- Oreo Crust Peanut Butter Pie
- Chocolate Cream Cheese Pie
- Grasshopper Pie without alcohol
- Creamy No Bake Cheesecake
- No Bake Chocolate Cheesecake with cocoa powder
If You Make This Recipe, Please Rate and Review it in the Comments Below. THANKS!
Chocolate Truffle Pie
Ingredients
Truffle Filling
- ⅔ cup (159 ml) heavy cream
- 6 oz (170 g) semi-sweet chocolate chips, about 1 cup
- 1 9-inch graham cracker crust, **See Notes
Whipped Chocolate Filling
- 6 oz (170 g) semi-sweet chocolate chips, about 1 cup
- 1½ cups (355 ml) heavy cream, divided
- ½ tsp vanilla extract
Whipped Cream Topping
- 1 cup (237 ml) heavy cream
- ¼ cup (30 g) powdered sugar
Garnish
- 1 oz (30 g) milk chocolate bar, optional (approx. 1/3 of a 3-oz. bar) – for shavings)
Instructions
- TRUFFLE FILLING: In a small saucepan over medium heat, bring 2/3 cup of heavy cream to a simmer. Place 6 oz of semi-sweet chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread the truffle filling over the bottom of the graham cracker crust. Freeze for 20 minutes.
- WHIPPED CHOCOLATE FILLING: Combine 6 oz of semi-sweet chocolate chips with 1/2 cup of heavy cream inside of a microwave-safe bowl. Microwave at half power in 30 second increments, stirring in-between each interval. Repeat until fully melted and smooth. Stir in the vanilla and let the chocolate ganache cool to room temperature. (May place in fridge for 5-10 minutes to quicken the process.)
- In a chilled bowl, combine the chocolate ganache with 1 cup of heavy cream. Beat until thickened and medium peaks form. Medium peaks hold their shape fairly well, but the tip of the peaks curl slightly when the beaters are lifted. The mixture will have some ripples, but still look soft and spreadable. Spread the whipped chocolate filling over the truffle filling and refrigerate pie for 6 hours to overnight. (May cover lightly with plastic wrap to protect the pie.)
- WHIPPED CREAM TOPPING: Just before serving, combine 1 cup heavy cream and 1/4 cup powdered sugar inside the bowl of an electric mixer. Beat until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie.
- GARNISH: Use a vegetable peeler to peel chocolate shavings directly over the top of the pie. Use a knife to cut the pie into slices. Rinse and wipe the knife with a towel after each cut to create clean slices. Enjoy immediately.
Notes
- NOTE: A 9-inch crust will be FULL (mounded) with filling. If you can find or make a 10-inch pie crust, you’ll have more room for the filling. Use the graham cracker crust recipe in my no bake cheesecake recipe.
- REFRIGERATE: Cover and refrigerate any leftovers for up to 5-7 days.
- FREEZE: This chocolate truffle pie will freeze well for 1-2 months. Place the uncovered pie on a baking sheet and freeze until solid, about two hours, before wrapping in two layers of plastic wrap. Then cover the pie with a layer of foil, or place inside of an airtight container for extra insurance from freezer burn. Thaw in the refrigerator before enjoying.
Nutrition
Did you make this?
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*Originally published 9/25/2012. Post updated October 2023.
Hey Amber
I am making this pie for thanksgiving and I was wondering: would it be good to have an oreo crust instead or would that make the pie too rich?
You can do a chocolate crust. That would taste just fine. I think it would taste better that way actually 🙂
Amazing. I need a slice of this!