Milk Chocolate Truffle Cream Pie

Servings: 6 to 8 servings


  • 8 ounces Ghirardelli Milk Chocolate Baking Bar
  • 1 cup pecans
  • 1 cup whipping cream
  • 3 tablespoons brown Crème de Cacao


  • CRUST: Combine 4 ounces of chocolate (broken into pieces) and pecans in bowl of food processor or blender. Process until mixture looks like a crumb crust. Press crumbs into 8-inch pie plate, or 4 individual custard cups, or fancy stemmed sherbet glasses.
  • FILLING: In small heavy saucepan, melt remaining 4 ounces of chocolate (broken into pieces) with cream on low heat, stirring constantly until smooth. (Do not boil.) Add Crème de Cacao. Chill at least 2 hours or until very cold. Beat until thick and creamy. Spread into crust. Chill 1 hour. Garnish with additional whipped cream around edge and grated milk chocolate, if desired.

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