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Strawberry Truffle Pie


  • 1 cup semisweet chocolate chips
  • 1 tablespoon butter
  • 1 (8 ounce) package cream cheese, cubed and softened
  • 2 tablespoons orange juice
  • 1/4 cup confectioners' sugar
  • 1 (9-inch) pastry shell, baked
  • 1 pound whole strawberries, rinsed and stems removed
  • 1/4 cup red currant (or apple) jelly
  • 1/2 cup whipping cream (optional)
  • 2 tablespoons sifted confectioners' sugar


  1. In saucepan, combine chocolate chips and butter. Heat and stir over medium-low heat until melted. Add cream cheese and orange juice. Heat and stir until combined. Remove from heat. Stir in the 1/4 cup confectioners' sugar. Spread in bottom of baked pastry shell. Arrange berries, stem ends down, in chocolate.
  2. Melt jelly; brush over berries. Cover; chill in the refrigerator for at least 4 hours.
  3. Let stand at room temperature for 30 minutes before serving.
  4. If you wish to use the whipped cream, in chilled medium bowl, combine whipping cream and the 2 tablespoons confectioners' sugar. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form. Dollop over pie.

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