Chocolate Truffle Pie
Submitted by pidge
Chocolate truffle pie with a chocolate wafer crust and a no-bake filling of unsweetened chocolate, sweetened condensed milk, gelatin, and whipped topping. Dense, silky, and make-ahead friendly.
YIELD
1 PiePREP
30 minCOOK
0 minREADY
4 hrsNo oven time for the filling, no egg yolks, no tempering. This chocolate pie gets its dense, truffle-like set from a single packet of unflavored gelatin dissolved into the filling, then folded through melted unsweetened chocolate and sweetened condensed milk.
The sweetened condensed milk is doing two jobs at once: it supplies every bit of sugar in the filling and contributes the caramelized dairy flavor that keeps the bitter baking chocolate in balance. Skip it or sub regular milk and the filling collapses.
The crust can go two ways. A 10-minute bake at 375°F (190°C) gives you a crisp, toasted edge, while the no-bake chill option keeps it fudgier and closer to the filling in texture. Either works.
Pro Tips
- Bloom the gelatin in cold water for a full minute before heating, otherwise it clumps. Stir over low heat only until it’s clear, never let it boil.
- Let the melted chocolate cool to just-warm before combining. Too hot and it seizes the condensed milk or deflates the whipped topping.
- Fold the whipped topping in gently using a spatula in a figure-eight motion. Vigorous stirring knocks the air out and turns the filling dense instead of silky.
- Chill at least three hours, but overnight is better. The gelatin needs time to fully set, and flavors deepen as the pie rests.
Variations
- Swap chocolate wafer crust for a graham cracker or Oreo crust for more sweetness.
- Stir a tablespoon of espresso powder into the warm chocolate mixture for a mocha version.
- Top with fresh raspberries and a dusting of cocoa powder before serving.
Ingredients
Directions
To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl.
Press mixture firmly in a 9 inch pie pan. Spread crumb mixture evenly in pie pan.
Chill 1 hour, or until firm. Or, bake in a 375 oven for 10 minutes or until edges are brown.
Cool on rack before filling. To prepare filling, combine gelatin and water in a saucepan.
Let stand one minute. Over low heat, stir until gelatin is completely dissolved.
Cool. In a mixing bowl, combine chocolate, sweetened condensed milk, gelatin mixture, and vanilla extract.
Mix well. Fold in whipped topping. Pour into crust. Chill three hours or until set.
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