Raspberry Truffle Pie Recipe

Raspberry Truffle Pie Recipe
Raspberry Truffle Pie Recipe photo by Taste of Home
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Raspberry Truffle Pie Recipe

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A special dessert like this is perfect for the holidays. The raspberry sauce pairs well with the chocolate pie.—Suzy Horvath, Tigard, Oregon
MAKES:
8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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).
Originally published as Raspberry Truffle Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p93

Nutritional Facts

1 piece: 617 calories, 41g fat (25g saturated fat), 118mg cholesterol, 225mg sodium, 53g carbohydrate (42g sugars, 4g fiber), 6g protein.

  • 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
  1. 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.
  2. For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool.
  3. 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.
  4. 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).
Originally published as Raspberry Truffle Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2008, p93

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