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Cappuccino Creme Chocolate Truffle Pie Recipe

Cappuccino Creme Chocolate Truffle Pie


  • 1/3 cup butter or margarine
  • 1/2 cup HERSHEY'S Cocoa
  • 1/4 cup sugar
  • 1 can (14 oz.) sweetened condensed milk(not evaporated milk)
  • 1 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips
  • 2 eggs, slightly beaten
  • 1 extra serving size packaged graham cracker crumb crust (9 oz.) or 9-inch baked pastry crust
  • CAPPUCCINO CREME(recipe follows)
  • HERSHEY'S MINI KISSES Brand Milk Chocolates(optional)


  1. Heat oven to 350°F. Melt butter over low heat. Stir in cocoa and sugar. Add sweetened condensed milk, chocolate chips and eggs; stir until smooth. Remove from heat. Pour into crust.

  2. Bake 25 to 30 minutes or until center is almost set. Cool completely. Refrigerate until ready to serve. Just before serving, prepare and spread CAPPUCCINO CREME over top. Garnish with chocolate pieces, if desired. Cover; refrigerate leftover pie. Makes 8 servings.

    CAPPUCCINO CREME: Combine 1 cup (1/2 pt.) whipping cream, 1-1/2 teaspoons powdered espresso, 2 teaspoons HERSHEY'S Cocoa and 3 tablespoons powdered sugar; beat until stiff. About 2 cups.