Monday, March 22, 2010

strawberry truffle pie

After my last very thought-heavy post, I wanted to post something more to my liking...

I made this delicious pie for our Sunday night get-together for Lacey, and it was quite a hit!  It is really quite simple to throw together and looks impressive.  The chocolate filling is actually similar to a chocolate cheesecake but without eggs.  You should try it!

Strawberry Truffle Pie
from Better Homes & Gardens Ultimate Desserts (another impulse special edition magazine purchase...but i've already used it so it doesn't count!)

  • Pastry for Single Crust Pie (they reference their own recipe, but I used my favorite from the Aug-Sept. 09 Food network mag)
  • 6 oz. semisweet chocolate peices (1 cup)
  • 1 tablespoon butter
  • 8 oz. package cream cheese, cubed and softened
  • 2 tbsp. 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 (i used a combo of cherry preserves and rhubarb raspberry jam b/c that's what I had on hand) 
Preheat oven to 450*.  Prepare Single Crust Pie pastry.  On a lightly floured surface use your hands to slightly flatten dough.  Roll dough from center to edge into a 12 in. circle.  Wrap pastry circle around rolling pin, unroll into a 9-in. pie plate without stretching it.  Trim pastry to 1/2 inche beyond rim 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 (grease side of foil that will be touching crust.  You can also use a single thickness and weigh it down with pie weights or dried beans).  Bake for 8 minutes.  Remove foil.  Bake for 5-6 minutes more or until pastry is golden.  Coll on a wire rack.

In a small saucepan combine chocolate and butter.  Cook and stir over medium-low heat until melted. (in general I feel much safer to cook chocolate over a double boiler, but this way did work fine.  Do what makes you feel comfortable)  Add cream cheese and liqueur/juice.  Cook and stir until smooth.  Remove from heat.  Stir in powdered sugar.

Spread chocolate mixture in bottom of baked pastry sheel.  Arrange strawberries over chocolate layer.  Brush berries with melted jelly.  Cover and chill for at least 4 hours.  Let stand at room temperature for 30 minutes before serving. 


  1. Looks delicious! Strawberries remind me of Summer. I can't wait!

  2. That is gorgeous! You are quite an amazing baker!

  3. this looks fantastic!! I think I will have to make this, very very soon!!