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Quick and Easy

Decadent Truffle Bottom Chocolate Cream Pie


10 Min.
15 Min.
Skill Level:
1 pie

You won't believe how silky, smooth and rich this Decadent Truffle Bottom Chocolate Cream Pie recipe is, and it will genuinely delight any chocolate lover. The double-layer pie starts with a thick dark chocolate truffle layer made with melted marshmallows and HERSHEY'S SPECIAL DARK Mildly Sweet Chocolate Chips, followed by an incredible, velvety chocolate and whipped cream filling. Make this luscious pie a few hours ahead, so it's well-chilled for serving. For a fancy finish, shave chocolate or arrange fresh fruit on each slice when serving. Delish!  Of course, chocolate is the heart of our recipes, and we've created the best dreamy chocolaty pies like this Decadent Truffle Bottom Chocolate Cream Pie. Also try our Classic Chocolate Cream Pie recipe if you like a tried-and-true, quick and easy pie.

Ingredients & Directions

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


Prevent your screen from going dark while you bake.


  • 1
    refrigerated pie crust (1/2 of 15 oz pkg.)
  • 2 cups
    miniature marshmallows or 20 large marshmallows
  • 1/2 cup
  • 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?