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Quick and Easy

Decadent Truffle Bottom Chocolate Cream Pie


6 hours 30 minutes
Skill Level
1 pie

Silky smooth chocolate cream melts into a layer of truffle to bring out true richness in this decadent chocolate truffle pie recipe. Add a sprinkle of chocolate curls to top it off. A chocolate-lover’s dream.

Ingredients & Directions

Prep Time
15 minutes
Bake Time
10 minutes
Cool Time
30 minutes
Chill Time
5 hours


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

Step-By-Step Directions

Equipment Needed 
Oven Oven
Pie Plate 9-Inch Pie Plate
Microwave-Safe Bowl Microwave-Safe Bowl
Microwave Microwave
Measuring Cups Measuring Cups
Rubber Scraper Rubber Scraper
Mixer Mixer
Refrigerator Refrigerator

Prepare and bake pie crust in 9-inch pie plate as directed on package for unfilled 1-crust pie.


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.


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.

Additional questions?