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Strawberry Truffle Pie

July 6, 2014

This pie is one of the most delectable pies I have ever eaten!  The blend of flavors come together perfectly with each bite.  This recipe comes from Better Homes and Gardens Top- Rated Recipes, Spring 2014.  This is my version of it.  (Kevin Wilson)

1 (9-inch) Pillsbury pie crust

6 oz. chocolate chips

1 tbsp. butter

1 (8 oz. pkg) cream cheese, softened

2 tbsp. pure orange juice (no added sugar)

1/4 c. powdered sugar

1 lb. fresh strawberries, cut into medium-sized pieces.

1/4 c. red currant jelly, melted

Bake pie crust according to directions on package.  In the meantime, melt butter and chocolate chips in pan.  Once melted, keep on heat and add cream cheese and orange juice.  Stir until smooth and creamy.  Remove from heat and stir in powdered sugar.  Pour mixture into the baked pie crust.  Mix melted jelly and strawberries.  Arrange on top of chocolate layer.  Refrigerate for 4 hours before serving.

Final step:


Step before adding strawberries.


Note:  You will want to serve the pie the same day you make it.  However, you could probably complete the first step a day in advance, but wait until the day you serve it before adding the strawberry topping.  Too, you might want to use a slotted spoon as you are moving the strawberries from the bowl to the pie so it won’t have too much juice on top.  Another idea would be to wait until after you have sliced and plated the pie before putting the strawberries on top.

From → Pies

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