Berry Truffle Pie

Ingredients

• 1 pastry pastry for single-crust pie (1 crust) or 1/2 of a 15-ounce package refrigerated pie crust (1 crust)

• 1 (6 ounce) package semisweet chocolate pieces
• 1 tablespoon butter

• 1 (8 ounce) package cream cheese, softened
• 2 tablespoons orange liqueur (optional)
• 1/4 cup sifted powdered sugar
• 1 quart strawberry, rinsed and stems removed
• 1 cup mixed berry, such as blueberries and raspberries
• 2 tablespoons red currant jelly
• 1/2 cup whipping cream
• 2 tablespoons sifted powdered sugar
• 1/2 teaspoon finely shredded orange peel

Directions

1. 1

   Directions.

2. 2

   1. Prepare and/or bake pastry shell; set aside. In a saucepan combine chocolate and butter. Heat and stir over medium-low heat until melted. Add cream cheese and liqueur (if desired). Heat and stir until combined. Remove from heat. Stir in the powdered sugar. Spread in baked pastry shell. Arrange strawberries and mixed berries on filling, placing strawberries stem ends down. Melt jelly; brush over berries. Cover; chill for 4 hours.

3. 3

   2. Let pie stand at room temperature for 30 minutes before serving. Beat whipping cream with the 2 tablespoons powdered sugar and the orange peel until soft peaks form. Spoon or pipe whipped cream into center of pie. Makes 8 servings.