Raspberry Chocolate Truffle Pie
1 1/4 cups graham cracker crumbs
1/4 cup granulated sugar
1 tablespoon unsweetened cocoa
1/2 stick unsalted butter at room temperature
4 oz semi-sweet chocolate
2 tablespoons milk
8 oz cream cheese, at room temperature
3 tablespoons granulated sugar
1 3/4 cups whipping cream
1/3 cup Grand Marnier liqueur
2 cups fresh raspberries (or two 10-oz packages frozen
sweetened raspberries, thawed.)
1/2 cup granulated sugar (for fresh berries only)
1/4 cup Grand Marnier liqueur
1/2 cup whipping cream, whipped
1 tablespoon shaved semisweet chocolate
1/2 cup fresh raspberries for garnish
Prepare the oven to 375 degrees F. To prepare the crust, mix together graham
cracker crumbs, sugar and cocoa in a medium bowl. With a fork, blend in the
butter until the mixture has a crumbly consistency. Using the back of a large
spoon, press the crumb mixture firmly in side a 9-inch pie plate to form a
crust. Bake crust in the oven for 8 minutes. Remove and let cool. To prepare the
filling, melt the chocolate with milk over low heat in a small sauce pan,
stirring constantly. Let cool.
In a large bowl, beat the cream cheese and sugar together. Add the Grand Marnier
and melted chocolate mixture and blend. Do not over mix. Whip the cream in a
small bowl and fold into the chocolate mixture. Pour the mixture into the cooled
crust and spread evenly with a spatula. Cover with plastic wrap and refrigerate
overnight. The next day, prepare the raspberry sauce. Using a food processor
fitted with a steel blade, puree the fresh berries or thawed frozen berries.
Strain out the seeds. If you are using fresh berries, add the sugar and pulse to
dissolve the sugar. Add the Grand Marnier and mix until the sauce is blended.
Top the pie with whipped cream, shaved chocolate and fresh raspberries. Serve
with the raspberry sauce.
Serves 6 to 8.