CHOCOLATE TRUFFLE PIE WITH RASPBERRY SAUCE
Warm days warrant a cool dessert like this frosty and refreshing pie. The raspberry sauce combined with rich chocolate and ice cream make each slice irresistible. All eyes will light up when you pull out this pleaser!
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine wafer crumbs and butter. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray. Freeze for 30 minutes. Spread chocolate ice cream over crust; freeze for 1 hour or until firm., In a microwave, melt chocolate chips and whipping cream; stir until smooth. Cool slightly. Quickly and carefully spread over chocolate ice cream. Freeze for 30 minutes. Top with vanilla ice cream; sprinkle with almonds. Cover and freeze until firm., For sauce, in a blender, cover and puree raspberries. Strain and discard seeds. In a saucepan, combine cornstarch and raspberry juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Cool completely. , Remove pie from the freezer 10 minutes before cutting. Serve over raspberry sauce.
Nutrition Facts : Calories 435 calories, Fat 26g fat (15g saturated fat), Cholesterol 55mg cholesterol, Sodium 197mg sodium, Carbohydrate 51g carbohydrate (35g sugars, Fiber 4g fiber), Protein 5g protein.
CHOCOLATE RASPBERRY TRIFLE
The Kraft Food & Family magazine just arrived with a sinfully delicious picture of this dessert. It is so easy to prepare and your guests will be delighted! You will need 1-2 9-inch square pans of brownies depending upon how tightly you like to pack your trifle. Chill time is cook time.
Provided by Ducky
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into large bowl and add pudding mix.
- Beat with whisk for 2 minutes or until well-blended.
- Gently stir in 1 C whipped topping.
- In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
- Top with half the pudding mixture.
- Top with half the raspberries.
- Top with half the remaining whipped topping.
- Repeat the layers.
- Refrigerate for at least 1 hour or until serving.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 111.2, Fat 3.8, SaturatedFat 2.2, Cholesterol 12.3, Sodium 220.4, Carbohydrate 16.9, Fiber 1.4, Sugar 8.1, Protein 2.8
EASY CHOCOLATE-RASPBERRY TRUFFLE PUDDING PIE
Chocolate pudding, fresh raspberries and raspberry preserves make this easy pie a must-try for fans of chocolate-raspberry truffles.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread preserves onto bottom of crust; top with 1 cup raspberries.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
- Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
EASY CHOCOLATE RASPBERRY TRUFFLE PIE
As impressive as it is, our chocolatey, raspberry jam truffle pie is easy to make! Fifteen minutes of prep, and it's ready to chill in the fridge.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Microwave chocolate and whipping cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended.
- Pour into crust. Refrigerate 4 hours.
- Arrange berries over chocolate layer. Microwave jam and water in microwaveable bowl on HIGH 30 sec.; stir until blended. Brush over berries.
Nutrition Facts : Calories 310, Fat 21 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 35 mg, Sodium 105 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
CHOCOLATE RASPBERRY PIE
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
EASY CHOCOLATE-RASPBERRY CHEESE PIE
My sister's recipe always get raves when I make this! Nice for Valentine's Day dessert, too. Enjoy!
Provided by Cookie Monster
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
- Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
- Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
- Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.
Nutrition Facts : Calories 410.7 calories, Carbohydrate 48.8 g, Cholesterol 73.5 mg, Fat 22.5 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 11.7 g, Sodium 265.9 mg, Sugar 38.6 g
RASPBERRY TRUFFLE PIE
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
Categories Desserts
Time 40m
Yield 8 servings (1-3/4 cups sauce).
Number Of Ingredients 15
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.
RICH CHOCOLATE TRUFFLE PIE
The best of 3 worlds. Rich, good and quick! This pie can be made in either an 8 or 9 inch pie pan.
Provided by MARBALET
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 518.6 calories, Carbohydrate 47.4 g, Cholesterol 61.4 mg, Fat 37.9 g, Fiber 2.9 g, Protein 4.1 g, SaturatedFat 19.7 g, Sodium 209.1 mg, Sugar 33.4 g
NO BAKE CHOCOLATE TRUFFLE PIE
Make and share this No Bake Chocolate Truffle Pie recipe from Food.com.
Provided by l0vetw0c00k
Categories Pie
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Sprinkle toasted pecans on pie crust.
- Heat caramels and evaporated milk in glass bowl in microwave on medium setting until melted.
- Stir until smooth.
- Pour over pecans.
- In another glass bowl, heat chocolate chips, cream and butter in microwave on medium setting until melted.
- Stir until smooth.
- Pour over caramel layer.
- Chill 4 hours.
- Allow to come to approximately room temperature to serve.
- Garnish with whipped cream or Cool Whip piped on top around edge of pie or spoon a dollop on each piece.
- Drizzle raspberry puree or add a few fresh raspberries around pie slice on plate for extra elegant touch.
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