RASPBERRY TRUFFLE PIE

Raspberry Truffle Pie image

A special dessert like this is perfect for the holidays. The raspberry sauce pairs well with the chocolate pie.-Suzy Horvath, Tigard, Oregon

Provided by Taste of Home

Time 40m

Yield 8 servings (1-3/4 cups sauce).

Number Of Ingredients 15

Ingredients

1-1/4 cups graham cracker crumbs
1/4 cup sugar
1 tablespoon baking cocoa
1/4 cup butter, melted
FILLING:
4 ounces semisweet chocolate, chopped
2 tablespoons milk
1 package (8 ounces) cream cheese, softened
3 tablespoons sugar
1/3 cup raspberry liqueur
1-3/4 cups heavy whipping cream
RASPBERRY SAUCE:
2 cups fresh raspberries
1/2 cup sugar
1/4 cup raspberry liqueur

Steps:

In a bowl, combine the graham cracker crumbs, sugar, cocoa and butter; press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 375° for 8-10 minutes or until lightly browned. Cool on a wire rack. , For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool., In a large bowl, beat cream cheese and sugar until smooth. Gradually beat in liqueur and cooled chocolate mixture just until combined. In a small bowl, beat cream until stiff peaks form; fold into chocolate mixture. Pour into crust. Cover and refrigerate for at least 4 hours. , For sauce, place raspberries and sugar in a blender; cover and process until blended. Press mixture through a fine meshed sieve; discard seeds. Stir in liqueur. Serve with pie.

Nutrition Facts : Calories 617 calories, Fat 41g fat (25g saturated fat), Cholesterol 118mg cholesterol, Sodium 225mg sodium, Carbohydrate 53g carbohydrate (42g sugars, Fiber 4g fiber), Protein 6g protein.