Decadent Truffle Bottom Chocolate Cream Pie

Silky smooth chocolate cream melts into a layer of truffle to bring out true richness in this decadent chocolate truffle pie recipe. Add a sprinkle of chocolate curls to top it off. A chocolate-lover’s dream.

Ingredients

	Amount Per Serving	% DV *
Calories	530
Calories from Fat	310
Total Fat	35 g	54% DV
Saturated Fat	21 g	105% DV
Trans Fat	0 g
Cholesterol	40 mg	13% DV
Sodium	140 mg	6% DV
Total Carbohydrates	59 g	20% DV
Dietary Fiber	5.0 g	20% DV
Sugars	41 g
Protein	7 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

530

Calories from Fat

310

Total Fat

35 g

54% DV

Saturated Fat

21 g

105% DV

Trans Fat

0 g

Cholesterol

40 mg

13% DV

Sodium

140 mg

6% DV

Total Carbohydrates

59 g

20% DV

Dietary Fiber

5.0 g

20% DV

Sugars

41 g

Protein

7 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

20% DV

	Amount Per Serving	% DV *
Calories	530
Calories from Fat	310
Total Fat	35 g	54% DV
Saturated Fat	21 g	105% DV
Trans Fat	0 g
Cholesterol	40 mg	13% DV
Sodium	140 mg	6% DV
Total Carbohydrates	59 g	20% DV
Dietary Fiber	5.0 g	20% DV
Sugars	41 g
Protein	7 g
Vitamin A		10% DV
Vitamin C		0% DV
Calcium	0 mg	4% DV
Iron		20% DV

Amount Per Serving

% DV *

Calories

530

Calories from Fat

310

Total Fat

35 g

54% DV

Saturated Fat

21 g

105% DV

Trans Fat

0 g

Cholesterol

40 mg

13% DV

Sodium

140 mg

6% DV

Total Carbohydrates

59 g

20% DV

Dietary Fiber

5.0 g

20% DV

Sugars

41 g

Protein

7 g

Vitamin A

10% DV

Vitamin C

0% DV

Calcium

0 mg

4% DV

Iron

20% DV

1 refrigerated pie crust (1/2 of 15-oz. pkg.)

2 cups miniature marshmallows or 20 large marshmallows

1/2 cup milk

2 cups HERSHEY'S SPECIAL DARK Chocolate Chips (12-oz. pkg.)

1 cup heavy whipping cream (1/2 pt.)

Sweetened whipped cream or whipped topping (optional)

Chocolate curls (optional)

Directions

1. Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled 1-crust pie.

2. Place marshmallows and milk in large microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 30 seconds at a time, stirring after each heating, until marshmallows are melted and mixture is smooth when stirred. Add chocolate chips; stir until melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Spread 1 cup chocolate mixture over bottom of crust; refrigerate. Cool remaining mixture to room temperature.

3. Beat whipping cream until stiff; gradually blend into chocolate mixture, combining thoroughly. Spread over chocolate layer in pastry crust. Cover; refrigerate 4 to 6 hours or until well chilled. Garnish with sweetened whipped cream and chocolate curls, if desired. Cover; refrigerate leftover pie. Makes 8 servings.