SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Berry Truffle Pie

Makes: 8 servings
Prep 40 mins Chill 4 hrs Cool 30 mins
Berry Truffle Pie
  • 1  Pastry for Single-Crust Pie (see below) or 1/2 of a 15-ounce package refrigerated piecrusts (1 crust)
  • 1 6  ounce package (1 cup)  semisweet chocolate pieces
  • 1  tablespoon  butter
  • 1 8  ounce package  cream cheese, softened
  • 2  tablespoons  orange liqueur (optional)
  • 1/4  cup  sifted powdered sugar
  • 1  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. Prepare and/or bake pastry shell; set aside. In a saucepan combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur (if desired). Heat and stir until combined. Remove from heat. Stir in the powdered sugar. Spread in baked pastry shell. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours.

2. Let pie stand at room temperature for 30 minutes before serving. 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 8 servings.

Pastry for Single-Crust Pie
  • 1/4  cup  all-purpose flour
  • 1/4  teaspoon  salt
  • 1/3  cup  shortening
  • 4 - 5  tablespoons  cold water

1. 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 (4 to 5 tablespoons total). 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.

Nutrition Facts (Berry Truffle Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 461,
  • Fat, total (g) 32,
  • chol. (mg) 56,
  • sat. fat (g) 13,
  • carb. (g) 42,
  • fiber (g) 2,
  • pro. (g) 6,
  • vit. A (RE) 206,
  • vit. C (mg) 32,
  • sodium (mg) 174,
  • Potassium (mg) 0,
  • calcium (mg) 0,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe