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Strawberry Truffle Pie

Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

Nutrition Facts (Strawberry Truffle Pie)

467 calories; 31 g total fat; 16 g saturated fat; 3 g polyunsaturated fat; 10 g monounsaturated fat; 56 mg cholesterol; 182 mg sodium. 253 mg potassium; 45 g carbohydrates; 3 g fiber; 26 g sugar; 6 g protein; 680 IU vitamin a; 32 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 20 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 2 mg iron;

Baked Pastry Shell

Ingredients

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Directions

Instructions Checklist
  • 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.

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