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Ingredientes
- 15 ounce pkg. Pillsbury all ready pie crust
- 1 teaspoon flour
- 4 c. frzn raspberries without syrup, thawed
- 3/4 c. sugar
- 1/4 teaspoon cream of tartar
- 1/2 c. sweetened condensed lowfat milk (not evaporated)
- 2/3 c. whipping cream
- 5 ounce (5 sq.) semi-sweet chocolate, melted
- 4 ounce (4 sq.) unsweetened chocolate, melted
- 2 egg yolks
- 2 T raspberry - flavored liqueur
- 2 T amaretto
- 1 1/3 c. whipping cream
- 2 T powdered sugar
- 1/2 teaspoon vanilla
- Chocolate curls, if you like
- Whole raspberries, if you like
Direcciones
- Heat oven to 450 degrees. Prepare pie crust according to package directions for unfilled 1 crust pie using 9 inch pie pan. (Chill remaining crust for later use.) bake at 450 degrees for 9-11 min or possibly till light golden. Cool completely.To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree. Throw away seeds. In small saucepan, put together sugar and cream of tartar; blend well. Stir in puree; mix well. Over medium heat, bring mix to a boil. Boil 3 min, stirring constantly. Cover; chill.
- In medium heavy saucepan, put together condensed lowfat milk and 2/3 cup whipping cream; blend well. Over medium heat, bring mix to a boil. Remove from heat; cool 5 min. In food processor bowl with metal blade, put together lowfat milk mix and melted chocolate; process 5-10 seconds. Add in egg yolks, process 5 seconds. Add in raspberry flavored liqueur and amaretto; process 5 seconds. Pour blended mix into large bowl; set over ice. Stir for 5-7 min or possibly till mix is cool. Beat mix on highest speed for 2 to 3 min or possibly till soft peaks form. Pour into cooled, baked crust. Chill about 1 hour or possibly till hard.
- In small bowl, beat 1 1/3 cups whipping cream till soft peaks form. Add in powdered sugar and vanilla; beat till stiff peaks form. Spread over cooled filling. Garnish with chocolate curls and whole raspberries. Chill till serving time. Remove from refrigerator 1 hour before serving. Serve with raspberry sauce. Store in refrigerator. 10-12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 12 servings | |
| Calories 432 | |
| Calories from Fat 164 | 38% |
| Total Fat 18.39g | 23% |
| Saturated Fat 7.22g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 105mg | 4% |
| Potassium 194mg | 6% |
| Total Carbs 65.04g | 17% |
| Dietary Fiber 4.0g | 13% |
| Sugars 49.62g | 33% |
| Protein 3.3g | 5% |
