Raspberry Truffle Pie Recipe

Raspberry Truffle Pie Recipe photo by Taste of Home

Be the first to write a review

Rate recipe

A special dessert like this is perfect for the holidays. The raspberry sauce pairs well with the chocolate pie.—Suzy Horvath, Tigard, Oregon

[X]

Rate Raspberry Truffle Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Truffle Pie Recipe

Prep: 40 min. + chilling

Yield: 8 Servings

30 10 40

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon baking cocoa
1/4 cup butter, melted
FILLING:
4 ounces semisweet chocolate, chopped
2 tablespoons milk
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1/3 cup raspberry liqueur
1-3/4 cups heavy whipping cream
RASPBERRY SAUCE:
2 cups fresh raspberries
1/2 cup sugar
1/4 cup raspberry liqueur

Directions

In a bowl, combine the graham cracker crumbs, sugar, cocoa and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool.
In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in liqueur and cooled chocolate mixture just until combined. In a small bowl, beat cream until stiff peaks form; fold into chocolate mixture. Pour into crust. Cover and refrigerate for at least 4 hours.
For sauce, place raspberries and sugar in a blender; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds. Stir in liqueur. Serve with pie. Yield: 8 servings (1-3/4 cups sauce).

Nutritional Facts 1 piece with about 3 tablespoons sauce equals 617 calories, 41 g fat (25 g saturated fat), 118 mg cholesterol, 225 mg sodium, 53 g carbohydrate, 4 g fiber, 6 g protein.

Originally published as Raspberry Truffle Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p93