Pie Recipe #27 - Berry Truffle Pie

Strawberries and blueberries lying gently upon a bed of thick chocolate all contained in a pie shell will make the perfect ending to your 4th of July picnic. Ingredients:1 single-crust pie crust, 1 cup semi-sweet chocolate chips, 1 tablespoon butter, 8 ounce package cream cheese, softened, 2 tablespoons orange liqueur (optional-I didn't use), 1/4 cup sifted powdered sugar, 1 cup whole strawberries, rinsed and stems removed, 1 cup mixed berries, such as blueberries and raspberries, 2 tablespoons red currant jelly, 1/2 cup whipping cream made with 2 tablespoons sifted powdered sugar and 1/2 teaspoon finely shredded orange peel (I used the can stuff or Cool Whip will work). Instructions: Bake pastry shell in 450 degree oven for 13-14 minutes or until lightly browned; set aside to cool. In a saucepan combine chocolate chips 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 sides down. Melt jelly in microwave and brush over berries. Cover and chill for 4 hours. 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. (Or use the canned stuff). bhg.com/berry-truffle-pie. "As easy as pie!"