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Decadent Truffle Bottom Chocolate Cream Pie Recipe

Decadent Truffle Bottom Chocolate Cream Pie

Prep Time: 15 Minutes

Skill Level: Intermediate

Recipe Rating


  • 1 (1/2 of 15-oz. pkg.) refrigerated pie crust
  • 2 cups miniature marshmallows or 20 large marshmallows
  • 1/2 cup milk
  • 2 cups (12-oz. pkg.) HERSHEY'S SPECIAL DARK Chocolate Chips
  • 1 cup (1/2 pt.) heavy whipping cream
  • Sweetened whipped cream or whipped topping
  • Chocolate curls


  • 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.

Ratings & Reviews

    This pie is incredible. It is VERY easy to make and everyone I have served it to loves it.
    Oh. My. Goodness. Pretty easy recipe to follow...unless you are using the recipe on the bag of's missing the 1/2 c milk in the ingredient list. A rich, creamy, light dessert my whole family loved! My 13 yr old daughter could make this easily.