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Chocolate Truffle Pie

by in Jan 2005
Chocolate Truffle Pie
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Yield: 8 servings

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Pie Crust


  • 1-1/2 cups (about 23 squares) crushed chocolate graham crackers
  • 6 tablespoons butter, melted
  • 2 tablespoons sugar


Preheat oven to 350 degrees. Mix graham crackers, butter, and sugar together and press into a 9-inch pie plate. Bake 10 minutes and then cool completely.

Chocolate Filling


  • 2 cups semisweet chocolate chips
  • 1/4 cup heavy cream
  • 1/4 cup confectioners' sugar
  • 1 tablespoon vanilla extract


Place chocolate chips and heavy cream into a microwave-safe dish and cook on high 1-2 minutes until smooth, or heat on stovetop on low heat until smooth. Cool to room temperature. Stir in confectioners' sugar and vanilla extract. Set aside.


  • 1 cup whipping cream
  • Garnish: whipped cream rosettes and bittersweet chocolate shavings


In a small mixing bowl, beat whipping cream until soft peaks form. Beat in Chocolate Filling on high, one-third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hrs. Garnish with whipped cream rosettes and bittersweet chocolate shavings.
Updated Tuesday, March 8th, 2005

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