Chocolate Truffle Pie…layers and layers of rich chocolate all in one pie. The creamy cool layers of this pie is what your chocolate dreams are made of, seriously it’s pretty heavenly.

Chocolate Truffle Pie is the creamy and decadent chocolate dessert of your dreams. Five layers of goodness that come together to make the perfect pie. It’s also a lot easier to make than it sounds. We like to use a premade Oreo crust to make it that much easier! Make this pie for your family and friends. Everyone is going to love it!

What you need to make Chocolate Truffle Pie:

oreo cookie pie crust
heavy whipping cream
powdered sugar
semisweet chocolate chips
vanilla
milk chocolate

How to make Chocolate Truffle Pie:

Truffle filling: Start with the chocolate truffle filling, the bottom layer: In a saucepan, bring 2/3 cup of cream to a simmer. Place 6 ounces of bittersweet chocolate chips into a medium size bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread the truffle filling over the bottom of the oreo cookie pie crust. Freeze for 20 minutes.
Whipped filling: Next work on the -whipped chocolate filling (the middle layer). Using a double boiler (or microwave set on low power), heat the 6 ounces of chocolate chips with 1/2 cup of whipping cream until the chocolate is just melted, stirring often. Let the mixture cool to room temperature. In a chilled bowl, whip the chocolate mixture with 1 cup of whipping cream and vanilla until soft peaks form. Spread the whipped chocolate over the truffle filling in the pie crust. Refrigerate over night.
Whipped cream: Just before serving, whip 1 cup of cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the pie.
Garnish: Garnish with milk chocolate shavings: Using a vegetable peeler, create chocolate curls to garnish the top of the pie.
Serve: Serve immediately with the whipped cream top layer.

How to store Chocolate Truffle Pie:

Keep this pie in an airtight container in the fridge. It will stay good for around three days!

What is the truffle filling made with:

The rich chocolate truffle filling layer to this pie is made with chocolate and cream. You freeze this layer and it tastes oh so good with the rest of the pie.

Chocolate Truffle Pie layers:

Okaaay…Are you ready for this?! There are basically 5 layers for this pie…it might sound more time intensive than a regular chocolate cream pie, but it’s sooo worth it!

1- Oreo cookie crust (store bought for ease if you’d like)
2- the bottom layer – the chocolate truffle layer
3- the middle layer – the chocolate mousse layer
4- the top layer – whipped cream
5- chocolate shavings the very tippy top layer
Doesn’t it look amazing?!

How to avoid lumps in your chocolate pie:

Honestly the best way to avoid lumps in your pie is by whisking them out. If you start to notice your filling getting lumpy, beat it really well until they slowly start to disappear.

Chocolate Truffle Pie

The perfect creamy and rich chocolate dessert... Chocolate Truffle Pie.

Author Kami | NoBiggie.net

Ingredients

Ingredients:

1 oreo cookie pie crust homemade or store bought
32 oz. container of heavy whipping cream 32 ounces/ 4 cups
1/2 cup powdered sugar + more if desired
12- ounce bag of semisweet chocolate chips
1/2 tsp vanilla
milk chocolate chunk or chocolate bar for chocolate curls top layer

Instructions

For the Truffle Filling:

Start with the chocolate truffle filling, the bottom layer: In a saucepan, bring 2/3 cup of cream to a simmer. Place 6 ounces of semisweet chocolate chips into a medium size bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread the truffle filling over the bottom of the oreo cookie pie crust. Freeze for 20 minutes.

For the Whipped Filling:

Next work on the -whipped chocolate filling (the middle layer). Using a double boiler (or microwave set on low power), heat the 6 ounces of chocolate chips with 1/2 cup of whipping cream until the chocolate is just melted, stirring often. Let the mixture cool to room temperature. In a chilled bowl, whip the chocolate mixture with 1 cup of whipping cream and vanilla until soft peaks form. Spread the whipped chocolate over the truffle filling in the pie crust. Refrigerate over night.

For the Whipped Cream:

Just before serving, whip 1 cup of cream and powdered sugar until stiff peaks form. Spread the whipped cream over the top of the pie.
Garnish with milk chocolate shavings: Using a vegetable peeler, create chocolate curls to garnish the top of the pie.
Serve immediately with the whipped cream top layer.
*This pie stays good in the fridge for a few days, if put in an air tight container.