Chocolate Truffle Pie
Updated Dec 11, 2025, Published Nov 01, 2016
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Rich, Silky, and Perfect for Every Occasion
If you’re craving a dessert that feels indulgent but downright irresistible, this Chocolate Truffle Pie is destined to become a favorite. With a buttery crust and a smooth, velvety chocolate filling that melts in your mouth, it’s the kind of dessert that feels luxurious yet comforting. Whether you’re celebrating a holiday, hosting a dinner party, or just want a show‑stopping treat, this pie delivers rich chocolate flavor in every bite.
Silky, deep chocolate meets a tender crust in a dessert that’s elegant enough for special occasions but easy enough to make at home any time the mood strikes.
Table of Contents
What You’ll Need
For the Crust
- Gluten‑free graham crackers or gluten‑free cookies, finely crushed
- Melted butter (or dairy‑free substitute to make it dairy‑free)
- Sugar (optional, for a touch of sweetness)
For the Truffle Filling
- High‑quality dark chocolate (chopped)
- Heavy cream (or full‑fat coconut milk for a dairy‑free version)
- Unsalted butter
- Vanilla extract
- A pinch of salt
Optional Garnishes
- Fresh whipped cream or dairy‑free whipped topping
- Fresh berries
- A sprinkle of flaky sea salt or shaved chocolate
What Makes This Pie So Irresistible
Deep, Velvety Chocolate Flavor
This pie’s rich chocolate filling is the star of the show. A blend of high-quality chocolate and cream creates a ganache-like texture that’s silky smooth, intense, and seriously satisfying. Every slice delivers deep cocoa flavor without being overly sweet — perfect for true chocolate lovers.
Tender, Buttery Crust
The crumbly crust made from gluten‑free graham crackers or cookies adds a lovely contrast in texture and a subtle sweetness that complements the truffle filling. Pressed into the pan and baked briefly, it becomes a firm yet tender base for the rich chocolate center.
Elegant Yet Approachable
Despite its decadent flavor and sleek appearance, this pie is surprisingly easy to make. A simple crust and a luscious filling are all you need to deliver a dessert that looks like it was made in a professional kitchen.
Crowd‑Pleasing and Versatile
Serve this pie for holiday dinners, birthday celebrations, date nights, or weekend dessert cravings. It’s a crowd‑pleaser that’s equally at home with whipped cream and berries or on its own with coffee or dessert wine.
When to Serve Chocolate Truffle Pie
This pie is perfect for:
- Holiday feasts when you want a show-stopping dessert
- Dinner parties that deserve an elegant finish
- Birthday celebrations for chocolate lovers
- Romantic dinners paired with sparkling wine or coffee
- Comfort dessert moments when only rich chocolate will do
Serve it slightly chilled for the best slicing texture — cold enough that slices hold cleanly but soft enough that the filling still melts on the tongue.
Tips & Variations
- Use the best chocolate you can find: The richness of the pie comes from the chocolate, so quality matters.
- Make it dairy-free: Substitute full-fat coconut milk for cream and dairy-free butter for a lactose-free crowd‑pleaser.
- Add espresso powder: A pinch of espresso intensifies the chocolate flavor without making the pie taste like coffee.
- Top it beautifully: Fresh berries, whipped cream, or a drizzle of caramel add color and flair.
- Add texture: Sprinkle finely chopped nuts or toasted coconut on top for a textural contrast.
Why You’ll Make This Again and Again
Chocolate Truffle Pie is a dessert that makes every day feel special. Its rich, silky filling tastes like pure chocolate indulgence, while the buttery crust adds balance and structure. It’s easy enough to make any night, yet elegant enough to serve for celebrations — a versatile dessert that’s always a crowd‑favorite.
Once you’ve tasted the deep chocolate richness and creamy texture, this pie will be one of your go‑to recipes for entertaining and everyday dessert cravings alike.
Gluten Free Chocolate Truffle Pie
Ingredients
- Vegetable oil
- 1 8 ounce bag gluten-free chocolate sandwich cookies , (such as KinniToos)
- 1 12 ounce bag semisweet chocolate chips
- 2¾ cups heavy cream, divided
- ¼ cup plus 1 tablespoon powdered sugar, divided
- 1 tablespoon pure vanilla extract
- ⅛ teaspoon kosher or fine sea salt
Instructions
- Lightly brush or spray a 9-inch pie pan with oil.
- Place the cookies in the bowl of a food processor (do not scrape out the filling) and process until they become fine crumbs. If you don’t have a food processor, you can put the cookies in a large food storage bag and crush the cookies with a rolling pin. Remove and reserve about ¼ cup of cookie crumbs for topping the pie. Add 2 tablespoons oil to the remaining cookie crumbs, mix well, and press the mixture firmly into the prepared pan.
- Pour the chocolate chips into a heat-proof bowl. Heat ¾ cup heavy cream in a small saucepan just until it starts to boil. Pour the cream over the chocolate chips, stir, and let sit for 5 minutes. Stir the mixture until it is smooth and glossy. Let cool. Stir in ¼ cup powdered sugar, the vanilla, and salt.
- Whip 1 cup heavy cream until stiff peaks form. Add the chocolate mixture to the cream and whip until smooth. Pour into the pie crust, cover with plastic wrap, and refrigerate for 8-12 hours.
- Whip the remaining 1 cup heavy cream with 1 tablespoon powdered sugar until stiff peaks form. Spread the cream over the pie, sprinkle on the reserved cookie crumbs, and serve or refrigerate until serving time. Can be made several hours ahead.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
