*  Exported from  MasterCook  *
 
                      Raspberry Chocolate Truffle Pie
 
 Recipe By     : Pillsbury Classic Cookbook, #86, p. 78  (33rd Bake-Off)
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Chocolate                        Desserts
                 Pies & Tarts                     Raspberries
                 Bobbie  Not Sent                 Pillsbury
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   15      ounce pkg.    Pillsbury All-Ready Pie Crusts
    1      teaspoon      flour
                         Sauce:
    4      cups          frozen raspberries -- without syrup
                         -thawed
      3/4  cup           sugar
      1/4  teaspoon      cream of tartar
                         Filling:
      1/2  cup           sweetened condensed milk
      2/3  cup           whipping cream
    5      ounces        semi-sweet chocolate -- (5 squares)melted
    2                    egg yolks
    2      tablespoons   raspberry-flavored liqueur -- * see below
    2      tablespoons   amaretto -- ** see below
                         Topping:
    1 1/3  cups          whipping cream
    2      tablespoons   confectioner’s sugar
      1/2  teaspoon      vanilla
                         chocolate curls -- if desired
                         whole raspberries -- if desired
 
 Heat oven to 450 F. Prepare pie crust according to package directions for
 unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust
 for later use. Bake at 450 F. for 9-11 minutes or until light golden brown.
 Cool completely. 
 To prepare sauce, press 4 cups raspberries through strainer to make 1 cup
 puree. Discard seeds. In small saucepan, combine sugar and cream of tartar;
 blend well. Stir in puree; mix well. Over medium heat, bring mixture to a
 boil. Boil for 3 minutes, stirring constantly. Cover; refrigerate.
 In medium heavy saucepan, combine condensed milk and 2/3 cup whipping
 cream; blend well. Over Medium heat, bring mixture to a boil. Remove from
 heat; cool 5 minutes. In food processor bowl with metal blade, combine milk
 mixture and melted chocolate; process 5-10 seconds. ***Add egg yolks;
 process 5 seconds. Add raspberry- flavored liqueur and amaretto; process 5
 seconds. Pour blended mixture into large bowl; set over ice. Stir for 5 to
 7 minutes or until mixture is cool. Beat mixture on Highest speed for 2-3
 minutes or until soft peaks form. Pour into cooled baked crust. Refrigerate
 about 1 hour or until firm.
 In small bowl, beat 1 1/3 cup whipping cream until soft peaks form. Add
 confectioner’s sugar and vanilla; beat until stiff peaks form. Spread over
 cooled filling. Garnish with chocolate curls and whole raspberris, if
 desired. Refrigerate until serving time. Remove from refrigerator 1 hour
 before serving. Serve with raspberry sauce. Store in refrigerator.
 Makes 10-12 servings.
 * One tsp. raspberry extract plus enough water to measure 2 tablespoon mabe
 be substitute for raspberry liqueur.
 ** One tespoon almond extract plus enough water to measure 2 tablespoons
 can be substituted for amaretto.
 *** Electric  mixer can be used in large bowl, combine milk mixture and
 melted chocolate; beat on Medium speed for 30 seconds. Ad egg yolks; beat
 15 seconds. Add raspberry flavored liqueur and amaretto beat 30 seconds or
 until smooth. Contine as above.
 Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g
 fat, 100 mg cholesterol, 140 mg sodium
 Pillsbury Classic Cookbook, #86, p. 78  (33rd Bake-Off)
 Submitted by Carol Hind, Madison, Wisconsin
 MC formatting by bobbi744@acd.net ICQ#2099532
 
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 NOTES : Very elegant and incredibly indulgent!!!

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