Decadent Raspberry Truffle Pie

If you are in the mood for a little dessert indulgence, then today’s post is just for you: Decadent Raspberry Truffle Pie. This dessert is easy, rich, and oh-so-yummy! It is perfect for a dinner party or Valentine’s Day dessert or Christmas or even just because. This pie has a chocolate cookie crust pressed into a fluted tart pan and has a whipped creamy, chocolatey cheesecake filling. On top is a sweet tart raspberry sauce that runs over the side over your pie and pools around the crust- yum! Make ahead of time and put this in the refrigerator or freezer.

Decadent Raspberry Truffle Pie

Crust:

1 package of chocolate wafer cookies

2 tbsps. of powdered sugar

1/2 cup of melted butter

Combine all ingredients and press into a tart pan and up the sides. Freeze until firm which is about 1/2 hour. Make the filling while you are waiting.

Filling:

2 8 oz. packages of cream cheese

2 cups of powdered sugar

8 oz. melted bittersweet chocolate

2 cups heavy whipping cream that has been whipped to stiff peaks

Whip the cream cheese and powdered sugar well. Whip in melted chocolate. Fold in the whipping cream until just combined. Spoon the filling into tart shell and chill until firm. Serve with raspberry sauce.

Raspberry Sauce:

4 cups of fresh or frozen raspberries

1 cup of sugar

Combine raspberries and sugar in a saucepan and bring to a simmer over medium. Turn heat back down to low and simmer until berries are broken down (a few minutes). Strain the raspberries out keeping the juice. Return the raspberry juice to the saucepan and bring to a simmer again. Simmer over low heat for about 20 minutes and then set aside to cool. The sauce should slightly thicken. Drizzle the raspberry sauce over chocolate truffle cake. Enjoy!

Enjoy!