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Truffle Pie

After I made way too many cookies for two people last week, I was trying to think of ways to use the cookies that had gone past their prime. I didn't want to throw away the cookies simply because they'd gotten a little hard, but I also didn't want to eat them. So I came up with a solution - make them into a pie crust! I just thought, if you can do it with graham crackers, why not cookies? Anyways, this is what I came up with!  

Truffle Pie


Crust Ingredients:


Truffle Filling Ingredients (adapted from All Recipes):

  • 16 ounces semi-sweet chocolate (if using chocolate chips, it's about 3 cups, or a standard-size bag and a half)
  • 1 can sweetened condensed milk (14 ounces)
  • 1 tablespoon vanilla
  • Pinch of sea salt (optional)


  • Crust:
    • Preheat oven to 350 degrees and grease pie or cake pan.
    • Grind up stale or hardened cookies (I used about 8) until you have 2 cups.
    • Melt butter and add to crumbs. Stir with vanilla and salt to combine.
    • Press mixture into prepared pan, evenly spreading along the bottom and up the sides (it won't go all the way up the sides, so don't worry about that).
    • Bake at 350 degrees for 7-8 minutes. The sides will be starting to look cooked, but the middle still may be a little soft - that's ok, it'll harden as it cools.
    • Allow the crust to cool completely (at least an hour) before pouring in filling.
  • Truffle Filling:
    • Combine chocolate and condensed milk in medium pan over low heat. If not using chocolate chips, make sure you chop up the chocolate so that it melts easier.
    • Stir constantly (you don't want the chocolate to burn!) until all of the chocolate is melted.
    • Once all of the chocolate is melted, remove from heat and stir in vanilla.
    • Pour mixture into cooled crust.
  • Putting the pie together and timing:
    • Once the crust has cooled, make the truffle filling.
    • When truffle filling is complete, pour into cooled crust and pat down with hands, so that the filling is even. Sprinkle top with sea salt (optional).
    • Refrigerate pie until set, at least 2 hours.
    • Once pie has set, remove from refrigerator and bring to room temperature before serving.

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