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Truffle Pie

By Deen Brothers


Featured in:

The Deen Bros. Recipes from the Road

Difficulty: Medium

Prep time: 9 hours

Cook time: 5 minutes

Servings: 8


Truffle Filling

  • ⅔ cup heavy cream
  • 6 ounces bittersweet chocolate chips
  • 1 (9-inch) prepared graham cracker crust

Whipped Chocolate Filling

  • 6 ounces bittersweet chocolate chips
  • 1½ cups heavy cream
  • ½ teaspoon vanilla

Whipped Cream Topping

  • 1 cup heavy cream
  • ¼ cup confectioners' powdered sugar


  • 1½ ounces milk chocolate
  • 1½ ounces white chocolate
  • 1½ ounces dark chocolate or semisweet chocolate


Truffle Filling

In a saucepan, bring ⅔ cup cream to a simmer. Place the 6 ounces of chocolate chips in a bowl and pour the hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Spread truffle filling over the bottom of the prepared piecrust. Freeze for 20 minutes.

Whipped Chocolate Topping

Meanwhile, in a double boiler or a microwave set on low power, heat the 6 ounces chocolate chips with ½ cup of the cream until the chocolate is just melted, stirring often. Let cool to room temperature. In a chilled bowl, beat the remaining 1 cup cream until thick. Add the chocolate mixture and the vanilla and beat until soft peaks form (tips curl). Spread the whipped chocolate mixture over the frozen truffle filling in the crust. Refrigerate overnight.

Whipped Cream Topping

Just before serving, beat the 1 cup of cream on medium speed of an electric mixer until it begins to thicken. Add confectioners’ sugar and whip until stiff peaks form (tips stand straight). Spread the whipped cream over the top of the pie. Using a grater or vegetable peeler, make pieces of shavings of milk chocolate, white chocolate, and semisweet or dark chocolate. Garnish pie with chocolate pieces. Serve immediately.