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Truffle Chocolate Cream Pie

Truffle Chocolate Cream Pie

I think that this week I might have overloaded you with chocolate.

I’d like to say that I’m sorry… but I’m not really.

Next week I’ll try to make it up to you by sharing lots and lots of vegetables… or maybe just something whole wheat with fruit in it.

Deal?

For now, we have chocolate.

Truffle Chocolate Cream Pie

Chocolate in a recipe that is stupidly easy. And no-bake. But still rich and decadent enough to be gift-worthy.

So listen. It’s late. I’m exhausted because I got up extra early and made a bunch of heart-shaped biscuit sandwiches for my guys and then proceeded to spill coffee on myself 3 times before 7:30 am, but I promise that on Monday I’ll have more words about things like the very meticulously crafted Valentine that Andrew dropped and then promptly stuffed back into his book bag.

Truffle Chocolate Cream Pie

5.0 from 2 reviews
Truffle Chocolate Cream Pie
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 (9-inch) prepared (pre-baked) pie crust
  • 2 cups mini marshmallows
  • ½ cup milk
  • 2 cups dark chocolate chips
  • 1 cup heavy whipping cream or 1-2 cups whipped cream
  • sweetened whipped cream or powdered sugar to garnish
Instructions
  1. Place the marshmallows and milk in a medium saucepan over medium heat. Stir frequently until the marshmallows have melted and the mixture is smooth. Remove from heat.
  2. Stir in the chocolate chips until smooth.
  3. Spread 1 cup of the chocolate marshmallow mixture across the bottom of the pie crust. Put the pie in the refrigerator.
  4. Let the chocolate remaining in the saucepan cool to room temperature.
  5. In a large bowl, beat the heavy cream using a whisk attachment until stiff peaks have formed.
  6. Gently fold the whipped cream you just made (or the prepared whipped cream if you went that way) into the remaining chocolate mixture.
  7. Spread the chocolate/whipped cream blend over the layer of dark chocolate in the pie pan.
  8. Refrigerate for 2-4 more hours.
  9. Garnish and serve.

Recipe provided by Hershey’s Kitchens

Truffle Chocolate Cream Pie

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Chocolate Chip Cookie Dough Cupcakes | Sugar Dish MeSugar Dish Me

Wednesday 8th of May 2013

[...] Dark Chocolate Truffle Pie [...]

Bam's Kitchen

Saturday 16th of February 2013

I am in a chocolate coma just reading this recipe. Just gorgeous! Take Care, BAM

Ameena

Saturday 16th of February 2013

I'm not sorry you "overloaded" us with chocolate. Because I'm not sure such a scenario exists!

Looks delicious Heather. Love the pretty sugar heart.

Heather

Monday 18th of February 2013

Thanks, Ameena!

freepennypress

Saturday 16th of February 2013

Now this I can do and the powdered sugar heart is too darn cute.. My daughter would do back-flips for this as she is a huge chocolate fan.. Yes, I spilled my coffee all over my slippers yesterday so must have been something in the air...lol have a restful and fun filled weekend!!

Heather

Monday 18th of February 2013

Thanks, Lynne! This was a chocolate-lovers pie COMPLETELY. Those days with all the coffee spilling... I'm glad I'm not alone.

NickkiT

Saturday 16th of February 2013

You never need to apologize for too much chocolate my friend ;-) This pie looks so GOOD! Could you please mail some to me?! ;-)

I've nominated you for a Sunshine award :-) http://cookiescakesandbakes.wordpress.com/2013/02/16/red-velvet-truffle-cake-pops-and-a-little-blog-recognition/

Heather

Monday 18th of February 2013

Thanks so much for this Nickki!!!