Chocolate Strawberry Truffle Pie Recipes

CHOCOLATE TRUFFLE PIE

Steps:

• In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
• In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
• In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.

RICH CHOCOLATE TRUFFLE PIE

Steps:

• In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
• In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. mix well and spoon into crust.
• Refrigerate at least 8 hours before serving.

CHOCOLATE STRAWBERRY PUNCH BOWL TRIFLE

Steps:

• Prepare and bake cake according to package directions, using a 13x9-in. baking pan. Cool completely on a wire rack., Cut cake into 1-in. cubes. Place half of the cubes in a 6-qt. glass punch bowl. Top with half of the sliced strawberries; drizzle with half of the strawberry glaze. Spread with 3-1/2 cups whipped topping. , In a microwave-safe bowl, heat frosting on high for 20-30 seconds or until pourable, stirring often; cool slightly. Drizzle half over the whipped topping. Repeat layers of cake, berries, glaze and whipped topping. If desired, drizzle with remaining frosting and sprinkle with shaved chocolate.

CHOCOLATE-COVERED STRAWBERRY PIE

Steps:

• Place 2 ounces chocolate and 2 tablespoons butter in a microwave-safe bowl. Melt in the microwave on 30% power for 2 1/2 minutes, stirring occasionally. Spread over the bottom and up the sides of the pie crust. Place crust in the freezer.
• Beat cream cheese using an electric mixer until smooth. Beat in sour cream, sugar, and vanilla bean paste. Remove crust from freezer and pour in filling.
• Combine strawberries and jam in a bowl and spread on top of the cream cheese layer.
• Combine remaining chocolate and butter in a microwave-safe bowl. Heat in the microwave until melted, about 1 minutes. Drizzle over the pie using a spoon. Refrigerate pie for about 30 minutes before serving.

STRAWBERRY CHOCOLATE TRUFFLES

Steps:

• Place chocolate in a food processor; cover and process until chopped. In a small saucepan, bring cream just to a boil. Pour over chocolate; cover and process until smooth. Stir in spreadable fruit and vanilla until combined. Transfer to a small bowl; cool to room temperature, stirring occasionally. Refrigerate until firm, about 3 hours., Shape into 1-in. balls. Roll in almonds.

STRAWBERRY TRUFFLE PIE

Steps:

• Place chocolate in small mixing bowl.
• In 1-quart saucepan, heat cream to boiling over medium-high heat. Pour cream over chocolate in bowl. Let stand one minute; stir until smooth. The chocolate will melt as you stir.
• Pour chocolate mixture into pie crust. Refrigerate until cool and set, about 30 minutes.
• Meanwhile, in food processor or blender, place 1 cup of the strawberries. Cover; process until smooth. Pour pureed berries into 1-quart saucepan. Stir in sugar and cornstarch. Bring strawberry mixture to boiling, over medium-high heat, stirring constantly. Reduce heat to low; cook, stirring one additional minute. Remove from the heat; let it stand 20 to 30 minutes to cool, stirring once or twice.
• Slice the leaf-end of the remaining berries, making a flat surface. Once the pie is set, line the top with the strawberries, flat side down. Spoon cooled strawberry sauce over each berry, taking care to coat each one, until all the sauce is used.
• Chill pie for 4 hours before serving.

CHOCOLATE STRAWBERRY TRUFFLE PIE

Steps:

• Prepare and bake pie shell according to package directions. Cool. Cut cream chees into cubes; set aside.
• In saucepan, combine chips and butter. Cook and stir over low heat until melted. Add cream cheese; heat stirring constantly until blended and smooth. Spread in pie shell.
• Arrange berries, stem ends down in chocolate filling. Refrigerate until firm, about 3 hours.
• At serving time, melt jam; brush over berries. Beat cream until stiff; spoon aroundedge of pie.
• Makes 6 servings.

CHOCOLATE TRUFFLE PIE

Steps:

• In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. , Stir in sugar and vanilla; set aside. In a small bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired.

CHOCOLATE CHESS PIE

Steps:

• Combine flour and salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape dough into a disk. Wrap and refrigerate 1 hour or overnight., On a floured surface, roll dough to fit a 9-in. pie plate. Trim and flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights. Bake on a lower oven rack until light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes. Cool on a wire rack. Reduce oven setting to 325°., In a large bowl, whisk eggs, sugars, melted chocolate, milk, flour and vanilla. Gradually whisk in butter. Pour into crust. Cover edge with foil to prevent overbrowning., Bake at 325° until a knife inserted in the center comes out clean, 35-40 minutes. Remove foil. Cool on a wire rack. Refrigerate, covered, for 3 hours or until chilled.