Chocolate Truffle Pie

No bake chocolate pie with silky smooth layers of ganache, whipped chocolate, and sweetened whipped cream nestled inside of a graham cracker crust.

Author Amber Brady

Prep Time 30

Chill Time 6

Total Time 6 30

Yields Servings

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.

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