The texture of the chocolate mousse filling is luscious, smooth, and silky, and it’s only two ingredients – coconut milk and chocolate chips! The crust is made of tempting Joe-Joe’s cookies, Trader Joe’s version of classic Oreos — with all natural flavoring and no hydrogenated oils.
Pie can be made vegan by substituting Earth Balance for the butter.
This popular recipe is from our cookbook “Cooking with Trader Joe’s: Dinner’s Done!”
Chocolate Truffle from TJ’s Recipe
Chocolate Truffle Pie with Joe-Joe's Crust
The texture of the chocolate mousse filling is luscious, smooth, and silky, and it's only two ingredients - coconut milk and chocolate chips! The crust is made of tempting Joe-Joe's cookies, Trader Joe's version of classic Oreos -- with all natural flavoring and no hydrogenated oils.Pie can be made vegan by substituting Earth Balance for the butter.
Equipment
- Food processor
- Oven-safe pie dish
- Microwave
- Blender
- Fridge
Ingredients
- 28 Trader Joe's Joe-Joe's Cookies with Vanilla Bean filling (2 rows out of the package)
- ¼ Cup Melted unsalted butter (use Earth Balance for vegan version)
- 1 Bag Semi-Sweet Chocolate Chips (12 oz)
- 1 Can Light Coconut Milk (14 oz)
Instructions
- Preheat oven to 350 degrees F.
- Crush cookies in a food processor. Pulse the processor until cookies are fine crumbs. Pour in melted butter and pulse till combined. Press crumbs firmly into an oven-safe pie dish.
- Bake crust for 5 minutes. Remove from oven and cool completely
- Melt chocolate on stovetop or in microwave. (Microwave for 1 minute and then in 30 second increments, stirring well in between until completely smooth and melted. Do not scorch.)
- Pour coconut milk into a blender and add melted chocolate. Immediately, blend until completely smooth (about 20-30 seconds).
- Pour filling into crust and chill for 4 hours or overnight in fridge.
Notes
Alternatively, you can use Trader Joe's "Instant Chocolate Pudding" or any other instant pudding mix to fill the pie. Source Cooking with Trader Joes: Dinner's Done!
Reviews
Allimacb5
I do not like to bake, so I tried this twice. It’s definitely a good thing for a non-baker wanting to make an impressive dessert, but here is what I learned. The first time I made it, TJ was out of coconut milk and I ended up with a regular (not light) coconut milk. It was delicious and had great consistency. The second time I made it, I used TJ Light Coconut milk and I was not nearly as happy with the taste nor the consistency-it didn’t seem to hold it’s shape has well and it lacked the creamy flavor. So if you make it, I suggest using regular coconut milk.
Jessica Rosenberger
Love it! So easy (except for having to wash the blender and food processor)! I sprinkled a little coconut on the top so people knew to expect coconut when taking their first bite and it made it pretty too!
