Ingredients for Berry Truffle Pie
- 1 9-inch pastry shell
- 8 ounces semi-sweet chocolate chips
- 4 tablespoons unsalted butter, softened
- 4 ounces softened cream cheese
- 1 tablespoon orange liqueur (optional)
- 1/2 cup plus 2 tablespoons powdered sugar
- 1 cup sliced fresh strawberries
- 1 cup fresh mixed berries
- 1/4 cup seedless berry jelly
- 1 cup heavy whipping cream
- 1/4 teaspoon orange zest
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How to Make Berry Truffle Pie
- Prepare and bake a 9-inch pastry shell according to package directions or your favorite recipe. Set aside to cool.
- In a medium saucepan, combine 8 ounces of semi-sweet chocolate chips and 4 tablespoons of unsalted butter.
- Heat over medium-low heat, stirring frequently, until chocolate and butter are completely melted and smooth.
- Remove from heat and stir in 4 ounces of softened cream cheese and 1 tablespoon of your favorite berry liqueur (optional). Stir until well combined.
- Stir in 1/2 cup powdered sugar until smooth and creamy.
- Pour the chocolate mixture into the cooled pastry shell and spread evenly.
- Arrange 1 cup sliced strawberries (stems removed) and 1 cup mixed berries (such as blueberries, raspberries, and blackberries) on top of the filling. Place strawberries stem-end down.
- In a small saucepan, gently heat 1/4 cup seedless berry jelly until melted. Brush melted jelly over the arranged berries.
- Cover the pie loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Let the pie stand at room temperature for 30 minutes before serving to allow the flavors to meld.
- Meanwhile, prepare the whipped cream: In a medium bowl, beat 1 cup heavy whipping cream with 2 tablespoons powdered sugar and 1/4 teaspoon orange zest until soft peaks form.
- Spoon or pipe the whipped cream onto the center of the pie before serving.
- Serves 8
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
93g
Fat
79g
Carbs
16g
