Lakeview Farms

Strawberry Truffle Pie

Recipe By : Dierbergs Customer Club News

Serving Size : 12

1 refrigerated all-ready pie crusts
6 ounces semi-sweet chocolate chips
1 tablespoon margarine
8 ounces cream cheese, softened -- cut into 1/2" cubes
3 tablespoons orange juice
1/4 cup confectioner's sugar
1 pound whole strawberries -- rinsed and drained
1/4 cup red currant jelly
1/2 cup whipped cream
2 tablespoons confectioner's sugar
1/2 teaspoon grated orange peel

Prepare one of the pie crusts according to package direction for unfilled baked one-crust pie using 9-inch pie plate or 10-inch tart pan with removable bottom. In medium saucepan over low heat, melt chocolate chips and margarine, stirring constantly. Add cream cheese and liqueur; stir until cream cheese is melted and mixture is smooth. Remove from heat. Stir in the 1/4 cup confectioners sugar; mix until well blended. Immediately spread into cooled crust. Gently press hulled strawberries, stem-end down, into chocolate filling. Brush strawberries with jelly. Refrigerate at least 2 to 3 hours. Before serving, cut pie and let stand in pan at room temperature 20 to 30 minutes. In small bowl, whip cream until soft peaks form. Add the 2 tablespoons confectioners sugar and orange peel; beat until stiff peaks form. Use to garnish pie. Makes 12 serving.