Let’s talk chocolate. Dark, rich, decadent, melt in your mouth chocolate. One of my favorite ways to eat chocolate is in a truffle– not the pre-made chocolate truffles you’ll find in the candy aisle– I want the fresh, silky chocolate truffles made from melting chocolate into cream at home. Unfortunately, rolling out these tiny balls is time-consuming and tedious. Plus, I always end up with chocolate all over myself and my kitchen. This Chocolate Truffle Pie is the solution to my laziness. It’s fast– with no truffle rolling at all– and is perfect for parties, because this extra rich pie needs to be served in small slices and feeds more people than a traditional pie.
Making Chocolate Truffle Pie
To make Chocolate Truffle Pie, first make sure you have the 3-4 hours to chill the chocolate. You can put the entire pie together in about 15 minutes, but it needs to set. Then, prepare a graham cracker crust before you start with the chocolate. These aren’t tricky to make from scratch– just put graham crackers* in the food processor or blender until they’re crumbly, and mix in enough melted butter to make it a little sticky. Press your crust into a small pie container (this isn’t the time to use your deep dish pie crust). If, however, you’re feeling a bit lazy, and grabbed a pre-made graham cracker crust at the grocery store, do the following: Pop it out if the aluminum tin it’s in, and set it into a small pie pan. It’s probably going to fall apart in transit– this is okay! Next, take a fork and break up the pie crust to make it a little more crumbly, especially along the edges. It won’t look factory-perfect, it’ll look like you home-made it with love. Ta-da! Crust cheat.
If you want to make your pie extra fancy-schmancy, add some berries to the bottom of the pie crust. Next, heat cream until it begins to simmer. Don’t try to use 2% or skim milk- your pie won’t set. As soon as your cream starts simmering, take it off the heat. Add all the chocolate and stir, stir, stir. The chocolate will melt quickly and you’ll suddenly be stirring a pot of gooey, chocolatey deliciousness. Go ahead and add your vanilla and a dash of liqueur (I usually use amaretto), and stir some more. Pour the mixture into your crust. Quickly toast some coconut and nuts, and dust the top of the pie. Set the pie in the fridge for at least 3-4 hours. Once it’s set, you can leave it out at room temperature for an afternoon or evening while people are eating. I like to either begin cutting the pie into tiny pieces myself, or warn whoever is cutting the pie to make small slices (about 1/2 or 1/3 the size of a normal pie slice). This pie will be a decadent addition to your party dessert table, and you’ll find yourself never wanting to roll out truffles again!
*Note: If you can’t find, or don’t like graham crackers, any dry crumbly cookie should work. For example, this would taste great with a ginger snap crust.
Want more dessert? Try these:
Chocolate Truffle Pie
- 1 graham cracker crust
- 1 cup heavy whipping cream
- 12 oz bittersweet chocolate
- 1 tsp vanilla
- 1-2 TB amaretto or Grand Marnier (optional)
- 1/2 cup unsweetened coconut flakes
- 1/2 cup macadamia nuts, chopped OR almond slivers
- pinch of sea salt
Preheat oven 350ºF
Roast nuts and coconut for 3-5 min until coconut is golden, then set aside.
Prepare graham cracker crust crust.
Bring cream to a boil and immediately remove from heat. Add chocolate, and stir until creamy. Add vanilla and amaretto.
Pour chocolate mixture into the prepared crust, then sprinkle coconut and nuts on top. Set pie carefully onto a level surface in your fridge, and allow to set 4-5 hours.
To serve- Cut slices VERY small. Think 1/2 - 1/3 a normal pie slice. Serve on its own, with berries, or whipped cream. Refrigerate leftovers (if you leave them out too long, the leftover pie will lose its shape).