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Raspberry Truffle Pie

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

8 ServingsPrep: 40 min. + chilling

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

2 of 2

Raspberry Truffle Pie (continued)

Directions (continued)

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).

Nutrition 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.

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.