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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 (15 oz) pkg refrigerated pie crusts
1 tsp flour
Sauce
4 cups frozen raspberries, thawed and drained
3/4 cup sugar
1/4 tsp cream of tartar
Filling
1/2 cup sweetened condensed milk
2/3 cup whipping cream
5 (1 oz) squares semi-sweet chocolate, melted
2 egg yolks
2 tablespoons raspberry-flavored liqueur
2 tablespoons amaretto or 1 tsp almond extract
Topping
1 1/3 cups whipping cream
2 tablespoons confectioners sugar
1/2 tsp vanilla
chocolate curls -- if desired
whole raspberries -- if desired
Heat oven to 450. 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 confectioners 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.
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RASPBERRY CHOCOLATE TRUFFLE PIE
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Category: Pies - Cream and Custard
Prep Time: Cook Time: Total Time:
1 (15 oz) pkg refrigerated pie crusts
1 tsp flour
Sauce
4 cups frozen raspberries, thawed and drained
3/4 cup sugar
1/4 tsp cream of tartar
Filling
1/2 cup sweetened condensed milk
2/3 cup whipping cream
5 (1 oz) squares semi-sweet chocolate, melted
2 egg yolks
2 tablespoons raspberry-flavored liqueur
2 tablespoons amaretto or 1 tsp almond extract
Topping
1 1/3 cups whipping cream
2 tablespoons confectioners sugar
1/2 tsp vanilla
chocolate curls -- if desired
whole raspberries -- if desired
Heat oven to 450. 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 confectioners 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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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