Strawberry Truffle Pie | Midwest Living
More
Close

Strawberry Truffle Pie

Recipe finder

Strawberry Truffle Pie

0
Login to rate this recipe.
  • Makes: 8 servings
  • Prep 30 mins
  • Chill At least 4 hrs
  • Stand 30 mins

Login to save this recipe

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

  1. 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.
  2. 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.
  3. 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

  1. 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

Add Your Comment