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Strawberry Truffle Pie

Makes: 8 servings
Prep 35 mins Chill 4 hrs Bake 450°F 13 mins Stand 30 mins
Strawberry Truffle Pie
Ingredients
  •  Pastry for Single-Crust Pie
  • 1 6  ounce package  semisweet chocolate pieces (1 cup)
  • 1  tablespoon  butter
  • 1 8  ounce package  cream cheese, cubed and softened
  • 2  tablespoons  orange liqueur or orange juice
  • 1/4  cup  powdered sugar
  • 1  pound  fresh strawberries, stems removed and halved
  • 1/4  cup  red currant jelly, melted
  •  whipped cream (optional)
Directions

1. Preheat oven to 450 degrees F. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick bottom and side of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until pastry is golden. Cool on a wire rack.

2. In a small saucepan combine chocolate and butter. Cook and stir over medium-low heat until melted. Add cream cheese and liqueur. Cook and stir until smooth. Remove from heat. Stir in the 1/4 cup powdered sugar.

3. Spread chocolate mixture in bottom of baked pastry shell. Arrange strawberries, stemmed ends down, on chocolate layer. Brush berries with melted jelly. Cover and chill for at least 4 hours.

4. Let stand at room temperature for 30 minutes before serving. If desired, serve with whipped cream. Makes 8 servings.

Pastry for Single-Crust Pie
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 medium bowl stir together flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional cold water, 1 tablespoon at a time (4 to 5 tablespoons total), until all of the flour mixture is moistened. Shape into a ball.

Nutrition Facts (Strawberry Truffle Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 467,
  • Fat, total (g) 31,
  • chol. (mg) 56,
  • sat. fat (g) 16,
  • carb. (g) 45,
  • Monosaturated fat (g) 10,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 26,
  • pro. (g) 6,
  • vit. A (IU) 680,
  • vit. C (mg) 32,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 20,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 182,
  • Potassium (mg) 253,
  • calcium (mg) 40,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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