- make this recipe
- user reviews ()
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 - 5 tablespoons cold water
- 1 6 ounce package (1 cup) semisweet chocolate pieces
- 1 tablespoon butter
- 1 8 ounce package cream cheese, softened
- 2 tablespoons orange liqueur
- 1/4 cup sifted powdered sugar
- 1 quart whole strawberries, rinsed and stems removed
- 1 cup mixed berries, such as blueberries and raspberries
- 2 tablespoons red currant jelly
- 1/2 cup whipping cream
- 2 tablespoons sifted powdered sugar
- 1/2 teaspoon finely shredded orange peel
1. For the pastry, 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 mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat, using 1 tablespoon of water at a time, until flour mixture is moistened. Form dough into a ball. On a floured surface, roll dough into a 12-inch circle. Ease dough into a 9-inch pie plate. Trim to 1/2-inch beyond edge of plate. Fold under extra dough. Crimp edge. Prick bottom and sides of pastry. Line with a double thickness of foil. Bake in a 450 degree F oven 8 minutes. Remove foil. Bake 5 to 6 minutes more or until golden. Set aside.
2. In a 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 baked pastry shell.
3. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours.
4. To serve, let pie stand at room temperature for 30 minutes. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. Makes 12 servings.
- Servings Per Recipe 12,
- cal. (kcal) 250,
- Fat, total (g) 16,
- chol. (mg) 33,
- sat. fat (g) 7,
- carb. (g) 26,
- pro. (g) 2,
- sodium (mg) 182,
- Percent Daily Values are based on a 2,000 calorie diet