Close Topic Options

Raspberry Chocolate Truffle Pie

Recipe name:
Raspberry Chocolate Truffle Pie

Recipe category:
Baked Goods

What are your thoughts about this great dish?

Recipe detials:

15 ounce pkg. Pillsbury All-Ready Pie Crusts 1 teaspoon flour Sauce: 4 cups frozen raspberries -- without syrup -thawed 3/4 cup sugar 1/4 teaspoon cream of tartar Filling: 1/2 cup sweetened condensed milk 2/3 cup whipping cream 5 ounces semi-sweet chocolate -- (5 squares)melted 2 egg yolks 2 tablespoons raspberry-flavored liqueur -- * see below 2 tablespoons amaretto -- ** see below Topping: 1 1/3 cups whipping cream 2 tablespoons confectioner's sugar 1/2 teaspoon vanilla chocolate curls -- if desired whole raspberries -- if desired Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust for later use. Bake at 450 F. for 9-11 minutes or until light golden brown. Cool completely. To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree. Discard seeds. In small saucepan, combine sugar and cream of tartar; blend well. Stir in puree; mix well. Over medium heat, bring mixture to a boil. Boil for 3 minutes, stirring constantly. Cover; refrigerate. In medium heavy saucepan, combine condensed milk and 2/3 cup whipping cream; blend well. Over Medium heat, bring mixture to a boil. Remove from heat; cool 5 minutes. In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5-10 seconds. ***Add egg yolks; process 5 seconds. Add raspberry- flavored liqueur and amaretto; process 5 seconds. Pour blended mixture into large bowl; set over ice. Stir for 5 to 7 minutes or until mixture is cool. Beat mixture on Highest speed for 2-3 minutes or until soft peaks form. Pour into cooled baked crust. Refrigerate about 1 hour or until firm. In small bowl, beat 1 1/3 cup whipping cream until soft peaks form. Add confectioner's sugar and vanilla; beat until stiff peaks form. Spread over cooled filling. Garnish with chocolate curls and whole raspberris, if desired. Refrigerate until serving time. Remove from refrigerator 1 hour before serving. Serve with raspberry sauce. Store in refrigerator. Makes 10-12 servings. * One tsp. raspberry extract plus enough water to measure 2 tablespoon mabe be substitute for raspberry liqueur. ** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto. *** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds. Ad egg yolks; beat 15 seconds. Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth. Contine as above. Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g fat, 100 mg cholesterol, 140 mg sodium Pillsbury Classic Cookbook, #86, p. 78 (33rd Bake-Off) Submitted by Carol Hind, Madison, Wisconsin MC formatting by bobbi744@acd.net ICQ#2099532

Your opinion:
So now that you have tasted this fantastic recipe, what are your thoughts?

Raspberry Chocolate Truffle Pie

Looking for more on raspberry chocolate truffle pie needs more replies actively to know and seperate fact from fiction.