Chocolate Truffle Pie
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 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
Keep bowl bottom dry when melting chocolate to prevent seizing.
Clean knife between slices for neat cuts.
Clean knife between slices for neat cuts.