Double Chocolate-Espresso Truffle Pie | Midwest Living

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Double Chocolate-Espresso Truffle Pie

Double Chocolate-Espresso Truffle Pie

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  • Makes: 10 servings
  • Yield: Makes 10 servings.
  • Prep 40 mins
  • Bake 14 mins
  • Chill 8 hrs to 24 hrs

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Do you have a chocoholic in your family? Give them something to love at the Thanksgiving or Christmas table with this uber-rich pie. For pretty chocolate curls, warm a bar of milk chocolate in your pocket or hand first, and use a sharp vegetable peeler.


    For Chocolate Pastry
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons unsweetened cocoa powder
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup butter, cut up
  • 5 tablespoons cold water
  • For Chocolate Filling
  • 2 cups whipping cream
  • 6 ounces 60% to 70% dark chocolate or bittersweet chocolate, chopped
  • 1 cup granulated sugar
  • 6 egg yolks, lightly beaten
  • 3 tablespoons brewed espresso or strong brewed coffee
  • 1 teaspoon vanilla
  • Sweetened whipped cream
  • Chocolate curls and/or shavings (optional)


  1. For Chocolate Pastry: In a food processor, combine flour, cocoa powder, brown sugar and salt. Cover; process until just combined. Add butter. Cover; process with on/off turns until butter pieces are pea-size. With processor running, quickly add water through feed tube until dough just comes together.
  2. Transfer mixture to a large mixing bowl; gather flour mixture into a ball, kneading gently until it holds together. Gently pat dough into a disk.
  3. On a lightly floured surface, roll the dough from center to edges into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch glass pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Using a fork, prick the bottom and side of the pastry shell, being sure to prick where bottom and sides meet. Line pastry with a double thickness of foil.
  4. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until pastry is set and looks dry. Cool on a wire rack. Set baked pie pastry shell aside.
  5. For filling: In a medium heavy saucepan, combine the whipping cream, chocolate and granulated sugar. Cook and stir over medium heat about 10 minutes or until mixture comes to boiling and thickens. (If chocolate flecks remain, use a wire whisk to beat mixture until blended.)
  6. Gradually stir about half of the hot mixture into egg yolks. Return egg yolk mixture to saucepan. Cook and stir for 2 minutes. Remove from heat; stir in espresso and vanilla. Cool slightly. Pour warm filling into the baked pie pastry shell. Cover and chill for 8 to 24 hours or until filling is set.
  7. To serve, cut into wedges and top each serving with whipped cream. If you like, garnish whipped cream with chocolate curls and espresso beans.

Nutrition Facts

(Double Chocolate-Espresso Truffle Pie)

Servings Per Recipe 10, Trans fatty acid (g) 0, sugar (g) 29, sodium (mg) 229, iron (mg) 3, Potassium (mg) 222, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, calcium (mg) 71, Monounsaturated fat (g) 12, Folate (µg) 52, Polyunsaturated fat (g) 2, chol. (mg) 217, Niacin (mg) 1, sat. fat (g) 24, Pyridoxine (Vit. B6) (mg) 0, carb. (g) 49, Thiamin (mg) 0, Fat, total (g) 41, Riboflavin (mg) 0, cal. (kcal) 579, vit. A (IU) 1263, pro. (g) 6, vit. C (mg) 1

Comments (3)

fitzmarv wrote:
The first time I made this I thought it was strange that there wasn't any flour or corn starch as an ingredient in the filling. When it turned out as chocolate soup, I made it again and added 2 T. of corn starch to the filling. It was very tasty and set up nicely.
hfa1224 wrote:
Hello! Midwest Living food editor here. I'm so sorry to learn that you had trouble with this recipe. Thanks for taking the time to tell us. I'm glad you found a solution that worked for you, but others should know we have successfully tested the recipe with no additional thickener. I checked in with our test kitchen staff, and they reminded us that the egg yolks need to be fully cooked as directed in the recipe, and that the chocolate will also help in setting the pie during the chilling process--so don't cut the chilling process short. Happy baking!
reneeclancy wrote:
Nope, this pie definitely does not set. I made sure to follow the recipe perfectly, making sure that the eggs were thoroughly cooked. Even after 24 hours, it was still a bit runny.

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