Sweet & Salty Truffle Pie Recipe
Sweet & Salty Truffle Pie Recipe photo by Taste of Home

Sweet & Salty Truffle Pie Recipe

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Homemade truffles—a little bit sweet and a little bit salty—will keep you coming back for more. Store extra truffles in the fridge.—Shirley Warren, Thiensville, Wisconsin
TOTAL TIME: Prep: 1 hour 10 min. + chilling Bake: 15 min.
MAKES:8 servings
TOTAL TIME: Prep: 1 hour 10 min. + chilling Bake: 15 min.
MAKES: 8 servings


  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon salt
  • 1/2 cup shortening
  • 3 tablespoons cold water
  • 1-1/2 teaspoons white vinegar
  • 2 cups (12 ounces) dark chocolate chips, divided
  • 1/3 cup heavy whipping cream
  • 1/2 cup crushed pretzels
  • 1 tablespoon shortening
  • 2 teaspoons coarse sugar
  • 1/2 teaspoon kosher salt
  • 1-1/3 cups semisweet chocolate chips, divided
  • 1-1/4 cups heavy whipping cream, divided
  • 1/4 cup sugar
  • 2 egg yolks
  • 1/4 cup butter, softened
  • 2 tablespoons vanilla extract
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • Broken pretzels, optional

Nutritional Facts

1 piece with 3 truffles: 1059 calories, 78g fat (42g saturated fat), 172mg cholesterol, 496mg sodium, 88g carbohydrate (54g sugars, 2g fiber), 10g protein


  1. In a small bowl, combine flour and salt; cut in the shortening until crumbly. Combine water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Wrap in plastic wrap. Refrigerate for 1 hour or until easy to handle.
  2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
  3. Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
  4. For truffles, melt 1 cup dark chocolate chips in a microwave; stir until smooth. Gradually stir in cream until blended. Add crushed pretzels. Cool to room temperature, stirring occasionally. Refrigerate until firm. Divide into 24 portions; shape into balls.
  5. In a microwave, melt shortening and remaining dark chocolate chips; stir until smooth. Combine coarse sugar and kosher salt. Dip truffles in chocolate mixture; allow excess to drip off. Place on waxed paper; sprinkle with sugar mixture. Refrigerate for 1 hour or until set.
  6. For filling, place 1/3 cup semisweet chocolate chips in a small bowl. In a small saucepan, bring 1/4 cup cream just to a boil. Pour over chocolate; whisk until smooth. Pour into crust. Refrigerate for 15 minutes or until set.
  7. Meanwhile, in a small heavy saucepan, cook and stir sugar and the remaining chocolate chips and cream over medium heat until smooth. Whisk a small amount of hot mixture into the egg yolks. Return all to the pan, stirring constantly. Cook and stir over low heat until mixture reaches 160°.
  8. Pour into a large bowl; stir in butter and vanilla. Place bowl in an ice-water bath, stirring frequently until cooled. Remove bowl from ice water. Beat mixture until stiff peaks form. Spread into crust; chill completely.
  9. For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Spoon over filling. Garnish with truffles and broken pretzels if desired. Serve with any remaining truffles. Yield: 8 servings (24 truffles).
Originally published as Sweet & Salty Truffle Pie in Taste of Home November 2011, p51

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Feb. 3, 2015

"I was given this recipe to make for the neighborhood Night After Thanksgiving dinner (no turkey allowed). Good thing I looked at it first, as it seemed complicated, made it over 2 days, truffles first. It was very much worth the effort, full as everyone was, this pie was gone in minutes. Sadly, neither our hostess nor I got any, so I made it again for Christmas Eve dinner with a few tweaks. I chopped the truffles and added them to the pie after cutting it into very small wedges (no way the 8 year old was gonna waste a big hunk this time). I subbed a TBS of bourbon for vanilla in the filling. And for the truffles, I added 3 cloves of mashed roasted garlic. Yup, you read that correctly, garlic. It was a hit the first time, and served to the same people again it was deemed even better, no one could say why. Hubby was threatened with no Christmas gifts if he revealed the garlic secret until AFTER everyone had eaten. I make this pie every year for Christmas Eve and everyone wants a garlic truffle. Roasted garlic and dark chocolate pair amazingly well, sweet and nutty."

Reviewed Dec. 12, 2014

"Are you kidding??? 1,059 calories per serving?...WOW !!!..No thanks!"

Reviewed Nov. 25, 2012

"This has become a family favorite"

Reviewed May. 1, 2012

"Very good, but very rich. I could only handle a small piece of this pie at a time. The truffles on top were delicious. It took A LOT of time to make, but I would make it again for a special occasion."

Reviewed Feb. 24, 2012

"I did not make the truffles and I increased the filling by 50% to make the chocolate portion nice and thick. Came out perfect!"

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