* Exported from MasterCook *
Raspberry Chocolate Truffle Pie
Recipe By : Pillsbury Classic Cookbook, #86, p. 78 (33rd Bake-Off)
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Desserts
Pies & Tarts Raspberries
Bobbie Not Sent Pillsbury
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 ounce pkg. Pillsbury All-Ready Pie Crusts
1 teaspoon flour
Sauce:
4 cups frozen raspberries -- without syrup
-thawed
3/4 cup sugar
1/4 teaspoon cream of tartar
Filling:
1/2 cup sweetened condensed milk
2/3 cup whipping cream
5 ounces semi-sweet chocolate -- (5 squares)melted
2 egg yolks
2 tablespoons raspberry-flavored liqueur -- * see below
2 tablespoons amaretto -- ** see below
Topping:
1 1/3 cups whipping cream
2 tablespoons confectioner's sugar
1/2 teaspoon vanilla
chocolate curls -- if desired
whole raspberries -- if desired
Heat oven to 450 F. Prepare pie crust according to package directions for
unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust
for later use. Bake at 450 F. for 9-11 minutes or until light golden brown.
Cool completely.
To prepare sauce, press 4 cups raspberries through strainer to make 1 cup
puree. Discard seeds. In small saucepan, combine sugar and cream of tartar;
blend well. Stir in puree; mix well. Over medium heat, bring mixture to a
boil. Boil for 3 minutes, stirring constantly. Cover; refrigerate.
In medium heavy saucepan, combine condensed milk and 2/3 cup whipping
cream; blend well. Over Medium heat, bring mixture to a boil. Remove from
heat; cool 5 minutes. In food processor bowl with metal blade, combine milk
mixture and melted chocolate; process 5-10 seconds. ***Add egg yolks;
process 5 seconds. Add raspberry- flavored liqueur and amaretto; process 5
seconds. Pour blended mixture into large bowl; set over ice. Stir for 5 to
7 minutes or until mixture is cool. Beat mixture on Highest speed for 2-3
minutes or until soft peaks form. Pour into cooled baked crust. Refrigerate
about 1 hour or until firm.
In small bowl, beat 1 1/3 cup whipping cream until soft peaks form. Add
confectioner's sugar and vanilla; beat until stiff peaks form. Spread over
cooled filling. Garnish with chocolate curls and whole raspberris, if
desired. Refrigerate until serving time. Remove from refrigerator 1 hour
before serving. Serve with raspberry sauce. Store in refrigerator.
Makes 10-12 servings.
* One tsp. raspberry extract plus enough water to measure 2 tablespoon mabe
be substitute for raspberry liqueur.
** One tespoon almond extract plus enough water to measure 2 tablespoons
can be substituted for amaretto.
*** Electric mixer can be used in large bowl, combine milk mixture and
melted chocolate; beat on Medium speed for 30 seconds. Ad egg yolks; beat
15 seconds. Add raspberry flavored liqueur and amaretto beat 30 seconds or
until smooth. Contine as above.
Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g
fat, 100 mg cholesterol, 140 mg sodium
Pillsbury Classic Cookbook, #86, p. 78 (33rd Bake-Off)
Submitted by Carol Hind, Madison, Wisconsin
MC formatting by
[email protected] ICQ#2099532
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NOTES : Very elegant and incredibly indulgent!!!
