Best 10 Chocolate Nut Truffle Pie Recipes

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Indulge in the symphony of flavors with our Chocolate Nut Truffle Pie, a masterpiece that harmonizes rich chocolate, velvety truffle, and a medley of nuts. This delectable treat tantalizes the taste buds with its symphony of textures, from the creamy filling to the crunchy nut topping. Embark on a culinary journey as we unveil the secrets behind this extraordinary dessert, with step-by-step instructions and a treasure trove of additional recipes to satisfy your sweet cravings. Discover the art of crafting the perfect pie crust, mastering the luscious chocolate truffle filling, and adorning it with a symphony of chopped nuts. Along the way, uncover variations that elevate this classic dessert to new heights, including a decadent Chocolate Peanut Butter Truffle Pie, a delightful No-Bake Chocolate Truffle Pie, and a charming Mini Chocolate Truffle Tarts recipe. Prepare to be captivated by the symphony of flavors and textures as you embark on this culinary adventure.

Check out the recipes below so you can choose the best recipe for yourself!

RICH CHOCOLATE TRUFFLE PIE



Rich Chocolate Truffle Pie image

The best of 3 worlds. Rich, good and quick! This pie can be made in either an 8 or 9 inch pie pan.

Provided by MARBALET

Categories     Desserts     Pies     No-Bake Pie Recipes

Yield 8

Number Of Ingredients 5

12 ounces semisweet chocolate chips
1 ½ cups heavy whipping cream
¼ cup sifted confectioners' sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust

Steps:

  • In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
  • In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
  • Refrigerate at least 8 hours before serving.

Nutrition Facts : Calories 518.6 calories, Carbohydrate 47.4 g, Cholesterol 61.4 mg, Fat 37.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 19.7 g, Sodium 209.1 mg, Sugar 33.4 g

CHOCOLATE NUT PIE



Chocolate Nut Pie image

A luxurious layered dessert in a 9x13 inch pan. Cream cheese, chocolate pudding and vanilla pudding are layered over a nut base and finished with whipped topping!

Provided by Kay

Categories     Desserts     Pies     Slab Pie Recipes

Time 40m

Yield 12

Number Of Ingredients 9

½ cup chopped walnuts
1 cup all-purpose flour
½ cup butter
1 (8 ounce) package cream cheese
1 cup confectioners' sugar
1 (12 ounce) container frozen whipped topping, thawed
1 (3.9 ounce) package instant chocolate pudding mix
1 (3.4 ounce) package instant vanilla pudding mix
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix 1/2 cup chopped walnuts, flour and butter until well blended . Press mixture into a 9x13 inch pan. Bake in preheated oven for 15 to 20 minutes, or until lightly browned. Allow to cool.
  • In a medium bowl, beat cream cheese and sugar until smooth. Fold in 1 1/2 cups of the whipped topping. Spread over cooled crust.
  • In a medium bowl, mix chocolate pudding according to directions on package. Spread over cream cheese layer. Prepare vanilla pudding according to directions on package and spread over chocolate layer. Top with remaining whipped topping and sprinkle with 1/2 cup chopped walnuts.

Nutrition Facts : Calories 416.1 calories, Carbohydrate 41.4 g, Cholesterol 40.9 mg, Fat 27 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 15.7 g, Sodium 361.6 mg, Sugar 28.6 g

CHOCOLATE NUT TRUFFLE PIE



chocolate nut truffle pie image

Don't use chocolate chips to make this pie as they will not produce the same smooth filling as squares of baking chocolate.

Provided by Lynnda Cloutier

Categories     Pies

Number Of Ingredients 5

1 box refrigerated pie crusts, softened as directed on box
1/4 cup finely chopped pecans
12 oz semisweet baking chocolate, coarsely chopped
2 1/2 cups whipping (heavy) cream
12 pecan halves

Steps:

  • 1. Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust. Bake 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.
  • 2. Meanwhile, in large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium heat just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or until serving time.
  • 3. Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.

SWEET & SALTY TRUFFLE PIE



Sweet & Salty Truffle Pie image

Homemade truffles-a little bit sweet and a little bit salty-will keep you coming back for more. Store extra truffles in the fridge.-Shirley Warren, Thiensville, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings (24 truffles).

Number Of Ingredients 24

1-1/2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup shortening
3 tablespoons cold water
1-1/2 teaspoons white vinegar
TRUFFLES:
2 cups (12 ounces) dark chocolate chips, divided
1/3 cup heavy whipping cream
1/2 cup crushed pretzels
1 tablespoon shortening
2 teaspoons coarse sugar
1/2 teaspoon kosher salt
FILLING:
1-1/3 cups semisweet chocolate chips, divided
1-1/4 cups heavy whipping cream, divided
1/4 cup sugar
2 large egg yolks
1/4 cup butter, softened
2 tablespoons vanilla extract
TOPPINGS:
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Broken pretzels, optional

Steps:

  • In a small bowl, combine flour and salt; cut in the shortening until crumbly. Combine water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic. Refrigerate for 1 hour or until easy to handle., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., For truffles, melt 1 cup dark chocolate chips in a microwave; stir until smooth. Gradually stir in cream until blended. Add crushed pretzels. Cool to room temperature, stirring occasionally. Refrigerate until firm. Divide into 24 portions; shape into balls., In a microwave, melt shortening and remaining dark chocolate chips; stir until smooth. Combine coarse sugar and kosher salt. Dip truffles in chocolate mixture; allow excess to drip off. Place on waxed paper; sprinkle with sugar mixture. Refrigerate for 1 hour or until set., For filling, place 1/3 cup semisweet chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; whisk until smooth. Pour into crust. Refrigerate for 15 minutes or until set., Meanwhile, in a small heavy saucepan, cook and stir sugar and the remaining chocolate chips and cream over medium heat until smooth. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°. , Pour into a large bowl; stir in butter and vanilla. Place bowl in an ice-water bath, stirring frequently until cooled. Remove bowl from ice water. Beat mixture until stiff peaks form. Spread into crust; chill completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spoon over filling. Garnish with truffles and broken pretzels if desired. Serve with any remaining truffles.

Nutrition Facts : Calories 1059 calories, Fat 78g fat (42g saturated fat), Cholesterol 172mg cholesterol, Sodium 496mg sodium, Carbohydrate 88g carbohydrate (54g sugars, Fiber 2g fiber), Protein 10g protein.

CHOCOLATE TRUFFLE PIE



Chocolate Truffle Pie image

I discovered a fast recipe for a delectable chocolate mousse some years ago and thought it might make a good filling for a pie. The chocolate lovers in our family endorse this scrumptious dessert, saying that it "melts in your mouth"! -Keri Scofield Lawson, Fullerton, California

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8-10 servings.

Number Of Ingredients 6

2 cups semisweet chocolate chips
1-1/2 cups heavy whipping cream, whipped, divided
1/4 cup confectioners' sugar
1 tablespoon vanilla extract
1 chocolate crumb crust (9 inches)
Whipped cream and chocolate-covered peppermint candies, optional

Steps:

  • In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. , Stir in sugar and vanilla; set aside. In a small bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.

Nutrition Facts : Calories 383 calories, Fat 27g fat (15g saturated fat), Cholesterol 49mg cholesterol, Sodium 99mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.

CHOCOLATE TRUFFLE NUT PIE



Chocolate Truffle Nut Pie image

Make and share this Chocolate Truffle Nut Pie recipe from Food.com.

Provided by CookingONTheSide

Categories     Pie

Time 6h45m

Yield 16 serving(s)

Number Of Ingredients 10

1 (9 inch) refrigerated pie crusts
1 1/4 cups semi-sweet chocolate chips
1 cup butter
3 eggs
1/4 cup granulated sugar
2 tablespoons granulated sugar
1 (6 ounce) can planters pistachio lovers mixed nuts, with pistachios, cashews and almonds (1 1/2 cups)
1/3 cup caramel topping
1 cup heavy cream
1 tablespoon mixed coarse red and green decorator sugar

Steps:

  • Preheat oven to 350 degrees.
  • Coat 9 inch pie pan with cooking spray.
  • Fit dough into pan; flute edge.
  • Line crust with foil; fill with dried beans.
  • Bake 20 minutes or until lightly browned.
  • Remove foil with beans.
  • Cool on rack 20 minutes.
  • Reduce oven temperature to 325 degrees.
  • Meanwhile, in microwave-safe bowl, microwave chocolate chips and butter on high in 30-second intervals until melted, stirring until smooth.
  • Cool 10 minutes.
  • In separate bowl, whisk together eggs and 1/4 cup granulated sugar.
  • Stir in chocolate mixture until combined and smooth.
  • Pour into crust.
  • Bake 55-60 minutes or until filling is puffed but set in center.
  • Cool on rack 30 minutes.
  • Refrigerate at least 3 hours or overnight.
  • Just before serving, combine nuts and caramel; spread in center of pie.
  • Beat cream with remaining 2 T granulated sugar until stiff peaks form.
  • If desired, transfer to pastry bag fitted with medium star tip.
  • Pipe or spread whipped cream in border around edge of pie; sprinkle with decorating sugar.
  • To freeze: wrap chilled undecorated pie tightly in foil; freeze up to 6 weeks.
  • Thaw overnight in refrigerator.
  • Top and decorate as directed.

Nutrition Facts : Calories 531.4, Fat 43.8, SaturatedFat 16.8, Cholesterol 90.6, Sodium 427.6, Carbohydrate 32.2, Fiber 4.3, Sugar 14.8, Protein 9.1

CHOCOLATE TRUFFLE TART



Chocolate Truffle Tart image

This special occasion dessert takes a little time to put together, but it's much easier to make than it looks. It starts with a simple press-in chocolate cookie crust that doesn't require a rolling pin or chilling. The crust is filled with dark chocolate ganache and a layer of milk chocolate truffles. The truffles can be finished simply with cocoa powder, or coated in finely chopped nuts, powdered sugar or a colorful, tart powder made by crushing freeze-dried fruit. (Or you can skip the truffle recipe entirely and instead use store-bought truffles.) This is the moment to splurge on high-quality chocolate, as you'll taste it in the final result. Don't be tempted to use chocolate chips, as the added stabilizers make it difficult to achieve a shiny, creamy ganache. For picture-perfect slices, dip your knife in warm water before each cut and wipe it dry after.

Provided by Erin Jeanne McDowell

Categories     pies and tarts, dessert

Time 3h

Yield One 9-inch tart

Number Of Ingredients 15

2/3 cup/160 milliliters heavy cream
14 ounces/400 grams high-quality bar milk chocolate (not chips), finely chopped
1 tablespoon unsalted butter, at room temperature
Cocoa powder, powdered sugar, finely chopped nuts, unsweetened shredded coconut, or freeze-dried fruit powder (see Tip), for finishing
1/2 cup/115 grams unsalted butter (1 stick), at room temperature
1/4 cup/50 grams granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 1/2 cups/200 grams all-purpose flour
1/3 cup/30 grams cocoa powder
1/2 teaspoon fine sea salt
1/2 cup/120 milliliters heavy cream
6 ounces/170 grams high-quality, bar dark chocolate (not chips), finely chopped
2 tablespoons unsalted butter, at room temperature
2 to 3 pinches kosher salt

Steps:

  • Make the milk chocolate truffles: In a small pot, bring the cream to a simmer over medium heat. Place the milk chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until mixture is shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water or in the microwave for 15 to 20 seconds and gently stir until smooth.)
  • Pour the mixture into a 9-inch cake pan or other shallow baking dish. Let firm for 25 to 30 minutes until it appears set but is firm enough to be scooped. If it's still not set, pop it into the refrigerator until it reaches desired consistency.
  • While the ganache firms, make the crust: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-low speed until smooth, 2 to 3 minutes. Add the egg and vanilla, and mix on medium speed to combine. Scrape the bowl well. Add the flour, cocoa and sea salt, and mix on low speed until dough is smooth.
  • Place a 9-inch tart pan (preferably with a removable base) on a baking sheet. Turn out the dough into the prepared tart pan and use your fingers to press it into the pan and up the sides in an even layer. Smooth the dough with your fingers to even out any thicker spots, taking particular care in the corners to make sure it's not too thick. Use a paring knife held flush against the rim of the pan, and trim away the excess dough, leaving a clean edge. Dock the base of the dough a few times with a fork. (The crust is ready to be baked now, or it can be chilled for 30 minutes or up to overnight, if desired.)
  • Chill the crust while you heat the oven to 350 degrees and place a rack in the center of the oven. Place the tart pan onto a baking sheet and bake until the crust appears firm and set, 18 to 20 minutes. Cool completely. If desired, gently slide the outside ring off the tart to remove it, and slide an offset spatula around the base of the tart to release it from the base of the pan. Gently transfer the crust to a serving plate.
  • While the crust bakes, shape the milk chocolate truffles: Line a baking sheet with parchment paper. Scoop heaping teaspoon-size rounds of the ganache onto the baking sheet; you should have about 40 (1-inch) truffles. Chill for 5 to 10 minutes to firm slightly.
  • Add your desired truffle coatings to small, shallow bowls. Working a few at a time, roll the chilled truffles between your hands to form them into neat 1-inch spheres. (Dust your hands and the balls lightly with cocoa powder in between rolling if it's too sticky.) Place each truffle into the coating of choice and roll until fully coated, then return them to the baking sheet.
  • Make the ganache: In a small pot, bring the cream to a simmer over medium heat. Place the dark chocolate and butter in a medium bowl. Pour the hot cream over the chocolate and let sit for 1 to 2 minutes. Start to stir the chocolate in the center in small circles, gradually widening the circles as the mixture comes together and stirring until shiny, smooth and glossy. (If the chocolate doesn't fully melt, place the bowl over a medium pot of barely simmering water, or in the microwave for 15 to 20 seconds, and gently stir until smooth.) Pour the mixture into the cooled tart crust and spread into an even layer.
  • Transfer the truffles to the tart crust, packing them relatively tightly into the crust and pressing them into the ganache in a single, even layer.
  • Chill the tart for 30 minutes. When ready to serve, dip your knife in warm water before each cut and wipe it dry after. Store the finished tart at room temperature, in an airtight container or wrapped tightly with plastic wrap, for up to 4 days.

CHOCOLATE TRUFFLE PIE



Chocolate Truffle Pie image

There is nothing like the rich, dense filling of a truffle when you're in the mood for chocolate...and you'll love how that fantastic flavor translates to this creamy pie.

Provided by My Food and Family

Categories     Chocolate Recipes

Time 1h

Yield 10 servings

Number Of Ingredients 6

2-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (10 oz.), broken into pieces
1/2 cup whipping cream
4 eggs
1/2 cup sugar
1/4 cup flour
1 cup thawed COOL WHIP Whipped Topping

Steps:

  • Heat oven to 325°F.
  • Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted; stir until completely melted. Cool.
  • Whisk in eggs, sugar and flour. Pour into 9-inch pie plate sprayed with cooking spray.
  • Bake 35 min. or until edge of pie is puffed but center is still slightly soft; cool. Serve topped with COOL WHIP.

Nutrition Facts : Calories 280, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 90 mg, Sodium 35 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

CHOCOLATE TRUFFLE PIE



Chocolate Truffle Pie image

Make and share this Chocolate Truffle Pie recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pie

Time 3h30m

Yield 8 serving(s)

Number Of Ingredients 5

2 cups semisweet chocolate morsels
1 1/2 cups whipping cream, divided
1/4 cup powdered sugar
1 tablespoon vanilla extract
1 (9 inch) chocolate cookie pie crust

Steps:

  • In a microwave-safe dish, combine chocolate morsels and 1/2 cup cream; cook on HIGH for 1-2 minutes stirring every 30 seconds until smooth.
  • Cool to room temperature.
  • Stir in sugar and vanilla; set aside.
  • In a small mixing bowl, beat remaining cream until soft peaks form.
  • Beat in chocolate mixture on high, one-third at a time; mix well.
  • Spoon into crust.
  • Refrigerate for at least 3 hours.

Nutrition Facts : Calories 608.5, Fat 40.1, SaturatedFat 21.1, Cholesterol 63.1, Sodium 206.2, Carbohydrate 57.8, Fiber 4.2, Sugar 40.3, Protein 4.8

CHOCOLATE TRUFFLE PIE



Chocolate Truffle Pie image

Doubly delicious with chocolate in both the crust and filling, refreshing slices of silky pie satisfy a sweet a tooth.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 12

Number Of Ingredients 9

1 1/4 cups chocolate cookie crumbs
1/4 cup butter or margarine, melted
1 bag (12 oz) semisweet chocolate chips (2 cups)
1/2 pint (1 cup) whipping cream
1 teaspoon vanilla
2 egg yolks
1/2 cup whipping cream
1 tablespoon powdered sugar
Unsweetened baking cocoa, if desired

Steps:

  • In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
  • In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
  • In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 80 mg, Fat 4, Fiber 2 g, Protein 3 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 125 mg, Sugar 21 g, TransFat 1 g

Tips:

  • Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice.
  • Make sure the chocolate and cream are completely melted before adding them to the egg yolks. This will help to prevent the eggs from curdling.
  • Chill the pie crust and filling before assembling the pie. This will help to prevent the pie from becoming too soft.
  • If you don't have a pie plate, you can use a 9-inch springform pan. Just be sure to line the bottom of the pan with parchment paper.
  • Top the pie with chopped nuts, chocolate shavings, or whipped cream before serving.

Conclusion:

This chocolate nut truffle pie is a rich and decadent dessert that is perfect for any occasion. With its creamy chocolate filling and crunchy nut crust, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate nut truffle pie a try. You won't be disappointed!

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