Dessert

Chocolate Truffle Pie

average rating

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prep time

10 min

total time

50 min

makes

12 servings, 1 piece (125 g) each

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photo by:

kraft

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What You Need

1-1/4 pkg. (225 g each) Baker's Semi-Sweet Chocolate, chopped

1/2 cup whipping cream

4 eggs

1/2 cup sugar

1/4 cup flour

1 cup thawed Cool Whip Whipped Topping

Make It

HEAT oven to 325°F.

MICROWAVE chocolate and cream in large microwaveable bowl on MEDIUM 3 min. or until chocolate is almost melted. Stir until chocolate is completely melted; cool slightly.

ADD eggs, sugar and flour; beat with whisk until well blended. Pour into 9-inch pie plate sprayed with cooking spray.

BAKE 35 min. or until outer half of pie is puffed and centre is slightly soft; cool. Serve topped with whipped topping.

kraft kitchens tips

Size-Wise

Since this is a decadent dessert, remember to keep tabs on portion size.

Make Ahead

Prepare, bake and cool pie as directed. Cover and freeze for up to 1 week. Thaw in refrigerator before serving.

Special Extra

Using wire mesh sifter, sprinkle icing sugar evenly over top of cooled pie.

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rating

I used dark chocolate. I served it with a drizzle of raspberry coulis and some whipped cream. Our dinner guests said it was outstanding. The tartness of the raspberries offset the richness of the chocolate to make it a wonderful end to a dinner for friends. It was also very easy to make so I can serve it at home or in the RV when we are travelling
posted by cmsm | on 11/21/2010

rating

More like a brownie than a pie, but VERY good. I topped it with rich vanilla ice cream and satin sauce
posted by impcase | on 1/4/2010

rating

If you like dark chocolate, this is a great recipe. It's not too sweet but has a nice, dense, moist consistency. Great idea to add a hint of cinnamon and chili pepper. yum! Didn't come out super-decadent but more a lovely brownie. Definitely keeping this recipe handy!
posted by alby | on 10/13/2009

rating

I love chocolate, but this was not my thing. I gave it 2 stars because it was moist, but the taste wasn't that great. I much prefer brownies or chocolate cake to this.
posted by ABCDonna | on 7/20/2009

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Chocoholics beware! This is the absolute chocolate fix. No need for the whip cream. I made truffles to garnish my plates, and then drizzled some chocolate sauce for a finish. It was so rich and moist! Fabulous dessert! Will be making it again and again.
posted by a cook | on 4/16/2009

rating

This recipe looks great and by the sounds of it tastes great! as i am writing this comment it is in the oven cooking!! I will rate it again after i have tryed it!!
posted by SweetChick | on 3/21/2009

rating

Delicious. It does need that dollop of cool whip or whip cream though. I found even my unwhipped whip cream was good with it because it just adds a nice balance and moisture because it is so thick and rich.
posted by a cook | on 10/5/2008

rating

So decadent! Serves a lot because you only need small peices. Great with Cool Whip or Ice cream on top!!!
posted by aswhynacht | on 3/22/2008

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Tasty and sinful! I added just a touch of cayenne pepper and cinnamon to the cake when mixing it up...gave it a nice flavour. I skipped the topping, just sprinkled with icing sugar, using a cookie cutter on top to make a neat heart outline on each piece. It also froze well.
posted by a cook | on 1/31/2008

rating

Was tasty, and easy, but I think it looks better then it tasted. It was still a hit with my guests though.
posted by a cook | on 1/2/2008