April 16, 2014

Chocolate Truffle Pie {on the roof}

In celebration of spring, I've been soaking up time outside as much as possible.  It was definitely time to plan an easy rooftop cookout.

I wanted a chilled dessert with minimal ingredients that would satisfy my chocolate-craving sweet tooth.  I found a no-bake pie recipes and modified it until I was happy.

I definitely plan on making this for future gatherings.

Would you like the recipe?

Chocolate Truffle Pie
Prep time: 15 minutes  Total time: 4 hours, 15 minutes  Serves: 8


  • 1 ready-to-fill chocolate crumb crust
  • 20 caramel squares, unwrapped
  • 1/4 cup evaporated milk (about 3 ounces)
  • 1 3/4 cup semi-sweet chocolate chips (reserve a few to sprinkle on top of whipped cream)
  • 1 cup heavy cream
  • 3 tablespoons unsalted butter
Whipped Cream (you have to make it from scratch!):
  • 8 ounces heavy whipping cream
  • 1 teaspoon vanilla
  • 1 teaspoon sugar
  1. In a medium saucepan, heat the caramels and milk over medium heat until the mixture is smooth. Be sure to stir often!  Pour over the crust.
  2. In a medium saucepan, heat the chocolate chips, heavy cream and butter until smooth.  Pour over the caramel. 
  3. Refrigerate for four hours.
  4. To make whipped cream: pour heavy whipping cream into a bowl and add vanilla and sugar.  Whip with a hand mixer until cream forms little peaks.
  5. Cover pie with whipped cream and sprinkle with chocolate chips!
The pie has it all--chocolate, caramel and whipped cream.  If you're a nut lover, pecans would be fantastic.  

We kept it simple {and classy} with paper plates and plastic forks.  

What's your go-to spring recipe?

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