Strawberry Truffle Pie


1 cup semisweet chocolate pieces
1 TBSP butter
1 8 oz pkg cream cheese, cubed and softened
2 TBSP orange juice
1/4 cup powdered sugar
1 9" pastry Shell, baked
1 pound whole strawberries, rinsed and stems removed
1/4 cup red currant (or apple) jelly
1/2 cup whipping cream , optional
2 TBSP sifted powdered sugar


In saucepan, combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and orange juice. Heat and stir until combined. Remove from heat. Stir in the 1/4 cup powdered sugar. Spread in bottom of baked pastry shell. Arrange berries, stem ends down, in chocolate.
Melt jelly; brush over berries. Cover; chill in the refrigerator for at least 4 hours. Let stand at room temperature for 30 minutes before serving.
If you wish to use the whipped cream, in chilled medium bowl, combine whipping cream, the 2 tablespoons powdered sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl).
Dollop over pie.
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