If you’re in the mood for a sugar rush, but not just any treat will do, this Truffle Temptation Pie is a sweet and decadent way to go. Whip up this warm and flaky homemade crust and get ready for the sugar-induced euphoria that’s on its way. And it gets even better! Your work of art (as in, your crust) gets smothered with chocolate, covered in a sweet and jammy strawberry dream, that will satisfy your sweet tooth’s craving and then some. Experience the greatest rush of joy and glee thanks to this Truffle Temptation Pie!
Ingredients
For the pie crust:
- 1 1/4 cups all-purpose flour, plus more, for dusting a work surface
- 1/4 teaspoon salt
- 1/3 cup shortening
- 4 tablespoons cold water
For the pie:
- 1 (6-ounce) package semisweet chocolate pieces
- 1 tablespoon butter
- 1 (8-ounce) package cream cheese, cubed and softened
- 2 tablespoons orange liqueur or orange juice
- 1/4 cup powdered sugar
- 1 pound fresh strawberries, stems removed and halved
- 1/4 cup red currant jelly, melted
- whipped cream, optional, to taste, for serving
Directions
Step 1 –Preheat the oven to 450 degrees F.
Step 2 –In a medium bowl, stir 1 1/4 cups of the flour and the salt together.
Step 3 –Use a pastry blender to cut the shortening into the flour mixture until the dough pieces are pea-sized.
Step 4 –Add the water, 1 tablespoon at a time, to the dough mixture until it is moistened.
Step 5 –Shape the dough into a ball.
Step 6 –Dust a work surface with the extra flour, and then use your hands to slightly flatten the dough.
Step 7 –Roll the dough from the center to the edge into a 12-inch-wide circle.
Step 8 –Wrap the dough circle around a rolling pin and unroll it into a 9-inch pie plate.
Step 9 –Ease the dough into the pie plate without stretching it.
Step 10 –Trim the dough to 1/2-inch beyond the edge of the pie plate.
Step 11 –Fold the extra dough under and crimp the edge as desired.
Step 12 –Prick the bottom and sides of the dough with a fork.
Step 13 –Line the dough with two layers of foil and bake for 8 minutes.
Step 14 –Carefully discard the foil and bake until the crust is golden, about 5-6 minutes.
Step 15 –Allow the crust to cool in the pie plate on a wire rack.
Step 16 –While the crust is cooling, in a small saucepan over medium-low heat, add the chocolate and the butter and cook, while stirring, until they melt.
Step 17 –Add the cream cheese and the orange liqueur to the chocolate mixture and cook, while stirring, until smooth.
Step 18 –Transfer the chocolate mixture from the heat and stir in the powdered sugar.
Step 19 –Spread the chocolate mixture on the bottom of the pie crust.
Step 20 –Arrange the strawberries, stemmed-ends-down, on the chocolate layer.
Step 21 –Brush the strawberries with the melted jelly.
Step 22 –Cover the pie and chill for at least 4 hours and up to overnight.
Step 23 –Let the pie stand at room temperature for 30 minutes prior to serving.
Step 24 –Slice the pie and serve with the whipped cream.
