• 8servings
  • 40minutes
  • 617calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsChromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1-1/4 cups graham cracker crumbs

  2. 1/4 cup sugar

  3. 1 tablespoon baking cocoa

  4. 1/4 cup butter, melted


  6. 4 ounces semisweet chocolate, chopped

  7. 2 tablespoons milk

  8. 1 package (8 ounces) cream cheese, softened

  9. 3 tablespoons sugar

  10. 1/3 cup raspberry liqueur

  11. 1-3/4 cups heavy whipping cream


  13. 2 cups fresh raspberries

  14. 1/2 cup sugar

  15. 1/4 cup raspberry liqueur

Instructions Jump to Ingredients ↑

  1. Raspberry Truffle Pie Recipe photo by Taste of Home 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.

  2. For filling, in a small saucepan, melt chocolate with milk; stir until smooth. Remove from the heat; set aside to cool.

  3. 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.

  4. 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. Yield: 8 servings (1-3/4 cups sauce).


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