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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 6-ounce package semisweet chocolate pieces
1 tbsp butter
1 8-ounce package cream cheese, cubed and softened
2 tbsp orange liqueur or orange juice
1/4 cup sifted powdered sugar
1 recipe Baked Pastry Shell (see recipe below)
1 pound whole strawberries, rinsed and stems removed
1/4 cup red currant jelly
1/2 cup whipping cream
2 tbsp sifted powdered sugar
1/2 tsp finely shredded orange peel
In saucepan, combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur. 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. In chilled medium bowl, combine whipping cream, the 2 tablespoons powdered sugar, and orange peel; beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Dollop over pie.
Baked Pastry Shell: In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tbsp cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tbsp cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake at 450 for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.
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STRAWBERRY TRUFFLE PIE
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1 6-ounce package semisweet chocolate pieces
1 tbsp butter
1 8-ounce package cream cheese, cubed and softened
2 tbsp orange liqueur or orange juice
1/4 cup sifted powdered sugar
1 recipe Baked Pastry Shell (see recipe below)
1 pound whole strawberries, rinsed and stems removed
1/4 cup red currant jelly
1/2 cup whipping cream
2 tbsp sifted powdered sugar
1/2 tsp finely shredded orange peel
In saucepan, combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur. 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. In chilled medium bowl, combine whipping cream, the 2 tablespoons powdered sugar, and orange peel; beat with chilled beaters of an electric mixer on medium speed until soft peaks form (tips curl). Dollop over pie.
Baked Pastry Shell: In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 tsp salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tbsp cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tbsp cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and side of pastry in pie plate with a fork. Prick all around where bottom and side meet. Line pastry with a double thickness of foil. Bake at 450 for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden. Cool on a wire rack.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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