Chocolate Truffle Pie Recipe
This is what happens when you can’t decide between chocolate mousse and a truffle. The filling is silky and intense, and the Oreo crust means no rolling dough. The key technique is gently cooking the eggs over a water bath to create a safe, stable, and incredibly smooth base for the chocolate.
Ingredients
For the Crust
- 1 1/2 cups chocolate cookie crumbs (~18 Oreos)
- 5 tablespoons unsalted butter, melted
- 1/4 teaspoon Diamond Crystal kosher salt
For the Filling
- 3 large eggs
- 7 tablespoons granulated sugar
- 8 tablespoons (1 stick) unsalted butter, cut into small pieces
- 1/2 cup heavy cream
- 8 ounces bittersweet chocolate (60-70% cacao), finely chopped
- 2 tablespoons dark rum or bourbon
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon Diamond Crystal kosher salt
For the Topping
- 1 1/4 cups heavy cream, very cold
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Chocolate shavings, for garnish
Make and Bake the Crust
Preheat your oven to 350F with a rack in the center.
In a food processor, pulse the chocolate cookies into very fine crumbs. Add the melted butter and salt, and pulse until the mixture looks like wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch pie plate. Use the flat bottom of a measuring cup to compact it.
Bake for 10 minutes, until the crust is set and smells toasted. Let it cool completely on a wire rack.
Prepare the Truffle Filling
Fill a medium saucepan with about 2 inches of water and bring it to a bare simmer over medium-low heat.
In a large heatproof bowl (the bowl of your stand mixer works well), whisk the eggs and granulated sugar together. Set the bowl over the simmering water, ensuring the bottom of the bowl does not touch the water.
Whisk constantly until the mixture is hot, has lightened in color, and an instant-read thermometer registers 160F. This pasteurizes the eggs.
Immediately transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on high speed for ~3 minutes, until the mixture is thick and has cooled slightly.
While the eggs are whipping, place the chopped chocolate, butter, and 1/2 cup of heavy cream in a separate heatproof bowl. Set this bowl over the same pot of simmering water. Let it sit for a minute, then stir gently until the chocolate is completely melted and smooth.
Remove the chocolate bowl from the heat and wipe the bottom completely dry. Any drop of water can cause the chocolate to seize.
Pour the melted chocolate mixture, rum, vanilla, and salt into the bowl with the whipped eggs. Beat on medium speed until just combined and no streaks remain.
Fill and Chill the Pie
Pour the truffle filling into the cooled crust and smooth the top with a spatula.
Refrigerate the pie for at least 4 hours, or until the filling is completely firm and set. This step is not optional; the filling needs to be cold to become dense and sliceable.
Top and Serve
Just before serving, make the whipped cream. In a cold bowl, beat the heavy cream, confectioners’ sugar, and vanilla until stiff peaks form.
Dollop the whipped cream over the chilled pie and garnish with chocolate shavings.
For the cleanest slices, let the pie sit at room temperature for about 15 minutes before cutting with a sharp knife wiped clean between each slice.
Chocolate Truffle Pie
Ingredients
For the Crust
- 1 1/2 cups chocolate cookie crumbs ~18 Oreos
- 5 tablespoons unsalted butter melted
- 1/4 teaspoon Diamond Crystal kosher salt
For the Filling
- 3 large eggs
- 7 tablespoons granulated sugar
- 8 tablespoons unsalted butter 1 stick, cut into small pieces
- 1/2 cup heavy cream
- 8 ounces bittersweet chocolate 60-70% cacao, finely chopped
- 2 tablespoons dark rum or bourbon
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon Diamond Crystal kosher salt
For the Topping
- 1 1/4 cups heavy cream very cold
- 2 tablespoons confectioners’ sugar
- 1 teaspoon vanilla extract
- Chocolate shavings for garnish
Method
- Pulse chocolate cookies into crumbs, mix with melted butter and salt.
- Press mixture into 9-inch pie plate, bake at 350F for 10 minutes. Cool completely.
- Whisk eggs and sugar in heatproof bowl over simmering water until mixture reaches 160F.
- Beat hot egg mixture with stand mixer until thick and slightly cooled, about 3 minutes.
- Melt chocolate, butter, and cream in separate bowl over simmering water until smooth.
- Mix melted chocolate mixture, rum, vanilla, and salt into whipped eggs until combined.
- Pour filling into cooled crust, smooth top.
- Refrigerate 4 hours until completely firm.
- Before serving, whip cold cream with confectioners’ sugar and vanilla until stiff peaks form.
- Top pie with whipped cream and chocolate shavings.
- Let stand 15 minutes before slicing.
Notes
Clean knife between slices for neat cuts.
