Raspberry truffle pie

Home / Products / Recipes /  Deserts & Marmalade  / Raspberry truffle pie


Pie crust:

  • 9 oz flour
  • 5 oz butter
  • 1 egg
  • 2 tbsp sugar
  • 2 tbsp cold water


  • 1 ½ cup semi-bitter chocolate
  • 2 cups cream
  • 1 cup raspberries
  • 1 cap rum
  • Mint for decoration


For the crust:
Mix the flour with the butter, once well mixed add the egg, sugar, and water if necessary.
Butter a pie baking pan.
Roll out the dough using a rolling pin and put it in a previously buttered pie pan.
Bake for 15 minutes or until brown.

For the filling:
Put the chopped chocolate or chocolate chips in a bowl.
Heat the cream until it comes to a boil and turn off immediately. Add to the chocolate bowl and stir a bit until the chocolate melts completely. Add the rum cap and stir.

Add crushed raspberries to the cooked pie crust and pour the chocolate mixture over them. Refrigerate for 3 hours and decorate with raspberries and mint.