Chocolate Truffle Pie

I created a Chocolate Truffle Pie by adapting a lemon truffle pie recipe that some friends gave us. We really love how the chocolate truffle pie turned out. This is one of the most delicious chocolate pies I have ever eaten. It’s smooth, creamy, almost like a mouse, and very refreshing in summer. Dave insisted I write down the recipe, so I decided to post it here.

To reduce my sugar intake, I like to substitute Monk Fruit with Erythritol Granular Sweetener for sugar in my dessert recipes. Monk fruit sweetener has zero calories. This is a 1 to 1 substitution. There will be sugar in the dark chocolate chips, but that’s not as bad as having a bunch of additional sugar.

Chocolate Truffle Pie Recipe

• 1 graham cracker crust
• 3 tablespoons cornstarch
• 3 tablespoons unsweetened cocoa
• 1/3 cup Monk fruit granular sweetener (or sugar), plus 1/4 cup Monk fruit granular sweetener (or sugar), divided
• 1 1/2 cups water
• 4 egg yolks, beaten
• 2 Tablespoons butter
• 1 Tablespoon vanilla
• 1 cup of dark chocolate chips
• 2 packages (8 oz) cream cheese, room temperature
• 1 cup whipping cream
• 1/3 cup Monk fruit sweetener or sugar (for whipped cream)
• 1/2 teaspoon Vanilla extract (for whipped cream)

Mix cornstarch, cocoa, and 1/3 cup Monk fruit sweetener (or sugar) in a medium sauce pan. Add water and stir. In a separate bowl, beat egg yolks with a fork, add 1/4 cup Monk fruit sweetener (or sugar) and mix well. Add this mixture to the first and whisk together. Cook on medium heat, stirring constantly until mixture boils for one minute.

Remove from heat, add 1 teaspoon vanilla and butter and stir until melted. Remove 1 1/2 cups of liquid and reserve for top layer. Add dark chocolate chips to remaining liquid and stir until they are melted and mixed well. Cut the cream cheese in small cubes and add to the dark chocolate mixture. Stir until well mixed and smooth. (Use a hand mixer to blend any lumps and make it as smooth as possible.)

Pour mixture into graham cracker crust. Pour the reserved chocolate sauce on top and spread evenly. Chill at least 2 hours.

Whip the cream until thick. Add 1/3 cup Monk fruit (or sugar) and 1/2 teaspoon vanilla, mix well.

Whipped Cream Making Tip: I love using an Immersion Hand Blender to make whipped cream. I put the whipping cream in a really tall cup (like an oversized sports cup) and then stick the immersion hand blender in there. An immersion hand blender is SO much better than using a regular hand-mixer and bowl. You don’t have the mess of whipped cream splattering everywhere. It’s clean and fast.

Spread whipped cream evenly over chocolate filling. When serving, you might like to add some fresh blueberries or strawberries to the top of the pie slices.

(Adapted from a Lewis Family Lemon Truffle Pie recipe which was adapted from a Lemon Truffle Pie recipe in Lion House Pies)