Chocolate Nut Truffle Pie

Enjoy this chocolate and pecan pie baked made easy using refrigerated pie crusts.


12 servings


1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/4 cup finely chopped pecans
12 oz semi-sweet baking chocolate, coarsely chopped
2 1/2 cups whipping (heavy) cream
12 pecan halves


Preheat oven to 450°F (232°C). Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie plate. Before baking, sprinkle chopped pecans over bottom of crust; lightly press into crust.

Bake for 9 to 11 minutes or until lightly browned. Cool completely, about 15 minutes.

Meanwhile, in large bowl, place chocolate. In 2-quart saucepan, heat 2 cups of the whipping cream over medium heat just until it begins to boil. Pour over chocolate. With electric mixer on low speed, beat 1 minute or until chocolate mixture is smooth. Pour into cooled baked shell. Refrigerate at least 4 hours or until serving time.

Just before serving, in small bowl, beat remaining 1/2 cup whipping cream with electric mixer on high speed until stiff peaks form. Spoon or pipe whipped cream around outer edge of pie. Top each serving with pecan half.

Estimated Time

Preparation Time: 30 minutes
Total Time: 4 hours 30 minutes

Additional Information

Chocolate chips are not recommended when making this pie as they will not produce the same smooth filling as squares of baking chocolate.

Nutritional Information

1 Serving (1 Serving): Calories 400 (Calories from Fat 280), Total Fat 31 g (Saturated Fat 17 g, Trans Fat 1/2 g), Cholesterol 55 mg; Sodium 105 mg; Total Carbohydrate 28 g (Dietary Fiber 2 g, Sugars 17 g), Protein 3 g; Exchanges: 1 Starch; 1 Other Carbohydrate; 6 Fat; Carbohydrate Choices: 2

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