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Raspberry Truffle Pie

 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


  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1 tablespoon baking cocoa
  • 1/4 cup butter, melted
  • 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
  • 2 cups fresh raspberries
  • 1/2 cup sugar
  • 1/4 cup raspberry liqueur


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