Recipe finder
Strawberry Truffle Pie
- Makes: 8 servings
- Prep 30 mins
- Chill At least 4 hrs
- Stand 30 mins
Ingredients
-
1
6 -
ounce package (1 cup)
semisweet chocolate pieces
-
1
tablespoon
butter or margarine
-
1
8 -
ounce package
cream cheese, cubed and softened
-
2
tablespoons
orange liqueur or orange juice
-
1/4
cup
sifted powdered sugar
-
1
recipe
Baked Pastry Shell (see recipe below)
-
1
pound
whole strawberries, rinsed and stems removed
-
1/4
cup
red currant jelly
-
1/2
cup
whipping cream
-
2
tablespoons
sifted powdered sugar
-
1/2
teaspoon
finely shredded orange peel
Directions
- In saucepan, combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur. Heat and stir until combined.
- Remove from heat. Stir in the 1/4 cup powdered sugar. Spread in bottom of Baked Pastry Shell. Arrange berries, stem ends down, in chocolate. Melt jelly; brush over berries. Cover; chill in the refrigerator for at least 4 hours.
- Let stand at room temperature for 30 minutes before serving. In chilled medium bowl, combine whipping cream, the 2 tablespoons powdered sugar, and orange peel; beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Dollop over pie. Makes 8 servings.
Baked Pastry Shell
Ingredients
- 1 1/4
cups
all-purpose flour
- 1/4
teaspoon
salt
- 1/3
cup
shortening
- 4 - 5
tablespoons
cold water
Directions
- In a large bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.
Nutrition Facts
(Strawberry Truffle Pie)
Servings Per Recipe 8, cal. (kcal) 467, sat. fat (g) 16, Thiamin (mg) 0, Monosaturated fat (g) 10, Riboflavin (mg) 0, Fat, total (g) 31, Niacin (mg) 1, chol. (mg) 56, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 26, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 3, sodium (mg) 182, fiber (g) 3, iron (mg) 2, Potassium (mg) 253, calcium (mg) 40, pro. (g) 6, carb. (g) 45, vit. A (IU) 680, vit. C (mg) 32