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Decadent Truffle Bottom Chocolate Cream Pie

Silky smooth chocolate cream melts into a layer of truffle to bring out true richness in this recipe. Add a sprinkle of chocolate curls to top it off.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 15  Minutes

Ingredients

  Amount Per Serving % DV *
Calories530
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium140 mg6% DV
Total Carbohydrates59 g20% DV
Dietary Fiber5.0 g20% DV
Sugars41 g
Protein7 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% DV
  Amount Per Serving % DV *
Calories530
Calories from Fat310
Total Fat35 g54% DV
Saturated Fat21 g105% DV
Trans Fat0 g
Cholesterol40 mg13% DV
Sodium140 mg6% DV
Total Carbohydrates59 g20% DV
Dietary Fiber5.0 g20% DV
Sugars41 g
Protein7 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron20% 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.

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