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Chocolate Truffle Pie

Chocolate Truffle Pie

This pie has the intensely rich, silky texture of a chocolate truffle in sliceable form. The filling is a cooked chocolate custard, which makes it stable yet incredibly smooth. The most important technique is cooking the egg and sugar base over simmering water; this pasteurizes the eggs and creates the foundation for the pie's luxurious texture.
Prep Time45 minutes
Active Time20 minutes
Chill Time6 hours
Total Time7 hours 5 minutes
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Ingredients

For the Crust

  • 24 chocolate wafer cookies like Nabisco Famous Wafers
  • 5 tablespoons unsalted butter melted
  • A pinch of kosher salt

For the Filling

  • 3 large eggs
  • 1/2 cup granulated sugar
  • 1/2 cup 1 stick unsalted butter, cut into small pieces
  • 1/2 cup heavy cream
  • 10 ounces bittersweet chocolate 60-70% cacao, finely chopped
  • 1.5 teaspoons vanilla extract
  • 1 tablespoon dark rum
  • 1/4 teaspoon instant espresso powder

For the Topping

  • 1 cup heavy cream very cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Chocolate shavings for garnish

Instructions

  • Preheat the oven to 350F.
  • Pulse the chocolate wafers in a food processor until finely ground, then mix with the melted butter and salt until sandy.
  • Press the mixture firmly into a 9-inch pie plate, using a measuring cup to pack it down.
  • Bake the crust for 10 minutes, then cool completely on a wire rack.
  • Simmer 1 inch of water in a saucepan over medium-low heat.
  • Whisk the eggs and sugar in a heatproof bowl over the simmering water until pale and thick (160F), about 8-10 minutes.
  • Beat the hot egg mixture with a mixer for 4-5 minutes until cooled and ribbony.
  • Melt the butter, cream, and chocolate in another bowl over the simmering water until smooth.
  • Stir the vanilla, rum, and espresso powder into the melted chocolate mixture.
  • Fold the chocolate mixture into the whipped eggs until just combined.
  • Pour the filling into the cooled crust and refrigerate for at least 6 hours or overnight.
  • Beat the cold cream with powdered sugar and vanilla until stiff peaks form.
  • Top the chilled pie with the whipped cream and chocolate shavings.
  • Let stand at room temperature for 15-20 minutes before serving.

Notes

Keep the bowl bottom dry when melting chocolate to prevent seizing.
The crust must be completely cool before adding filling.