Raspberry Chocolate Truffle Pie

15 ounce pkg. Pillsbury All-Ready Pie Crusts

1 teaspoon flour

Sauce: 4 cups frozen raspberries -- without syrup

-thawed 3/4 cup sugar

1/4 teaspoon cream of tartar

Filling: 1/2 cup sweetened condensed milk

2/3 cup whipping cream

5 ounces semi-sweet chocolate -- (5 squares)melted

2 egg yolks

2 tablespoons raspberry-flavored liqueur -- * see below

2 tablespoons amaretto -- ** see below

Topping: 1 1/3 cups whipping cream

2 tablespoons confectioner`s sugar

1/2 teaspoon vanilla

chocolate curls -- if desired whole raspberries -- if desired

Heat oven to 450 F. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan. Refrigerate remaining crust for later use. Bake at 450 F. for 9-11 minutes or until light golden brown. Cool completely. To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree. Discard seeds. In small saucepan, combine sugar and cream of tartar; blend well. Stir in puree; mix well. Over medium heat, bring mixture to a boil. Boil for 3 minutes, stirring constantly. Cover; refrigerate. In medium heavy saucepan, combine condensed milk and 2/3 cup whipping cream; blend well. Over Medium heat, bring mixture to a boil. Remove from heat; cool 5 minutes. In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5-10 seconds. ***Add egg yolks; process 5 seconds. Add raspberry- flavored liqueur and amaretto; process 5 seconds. Pour blended mixture into large bowl; set over ice. Stir for 5 to 7 minutes or until mixture is cool. Beat mixture on Highest speed for 2-3 minutes or until soft peaks form. Pour into cooled baked crust. Refrigerate about 1 hour or until firm. In small bowl, beat 1 1/3 cup whipping cream until soft peaks form. Add confectioner`s sugar and vanilla; beat until stiff peaks form. Spread over cooled filling. Garnish with chocolate curls and whole raspberris, if desired. Refrigerate until serving time. Remove from refrigerator 1 hour before serving. Serve with raspberry sauce. Store in refrigerator. Makes 10-12 servings. * One tsp. raspberry extract plus enough water to measure 2 tablespoon mabe be substitute for raspberry liqueur. ** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto. *** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds. Ad egg yolks; beat 15 seconds. Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth. Contine as above. Per 1/12 of recipe : 530 calories, 5 g protein, 55 g carbohydrate, 32 g fat, 100 mg cholesterol, 140 mg sodium Pillsbury Classic Cookbook, #86, p. 78 (33rd Bake-Off) Submitted by Carol Hind, Madison, Wisconsin MC formatting by [email protected] ICQ#2099532