Raspberry Chocolate Truffle Pie

• 1 each pie shell (9 inch) baked
• 1 teaspoon flour, all-purpose
• 4 cups raspberries frozen without syrup, thawed
• 3/4 cup sugar
• 1/4 teaspoon cream of tartar
• 1/2 cup milk, sweetened condensed
• 23 cup heavy whipping cream
• 5 ounces chocolate (semi-sweet) melted (5 squares)
• 2 each egg yolks
• 2 tablespoons liqueur *, raspberry
• 2 tablespoons amaretto liqueur **
• 113 cups heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• 1 x chocolate curls, garnish, if desired
• 1 x raspberries , garnish, if desired

1. Heat oven to 450 F.
2. Prepare pie crust according to package directions for unfilled one-crust pie using 9 inch pie pan.
3. Refrigerate remaining crust for later use.
4. Bake at 450 F. for 9 to 11 minutes or until light golden brown.
5. Cool completely.
6. To prepare sauce, press 4 cups raspberries through strainer to make 1 cup puree.
7. Discard seeds.
8. In small saucepan, combine sugar and cream of tartar; blend well.
9. Stir in puree; mix well.
10. Over medium heat, bring mixture to a boil.
11. Boil for 3 minutes, stirring constantly.
12. Cover; refrigerate.
13. In medium heavy saucepan, combine condensed milk and 23 cup whipping cream; blend well.
14. Over Medium heat, bring mixture to a boil.
15. Remove from heat; cool 5 minutes.
16. In food processor bowl with metal blade, combine milk mixture and melted chocolate; process 5 to 10 seconds.
17. Add egg yolks; process 5 seconds.
18. Add raspberry- flavored liqueur and amaretto; process 5 seconds.
19. Pour blended mixture into large bowl; set over ice.
20. Stir for 5 to 7 minutes or until mixture is cool.
21. Beat mixture on Highest speed for 2 to 3 minutes or until soft peaks form.
22. Pour into cooled baked crust.
23. Refrigerate about 1 hour or until firm.
24. In small bowl, beat 113 cup whipping cream until soft peaks form.
25. Add confectioner's sugar and vanilla; beat until stiff peaks form.
26. Spread over cooled filling.
27. Garnish with chocolate curls and whole raspberris, if desired.
28. Refrigerate until serving time.
29. Remove from refrigerator 1 hour before serving.
30. Serve with raspberry sauce.
31. Store in refrigerator.
32. Makes 10 to 12 servings.
33. ** One tespoon almond extract plus enough water to measure 2 tablespoons can be substituted for amaretto.
34. *** Electric mixer can be used in large bowl, combine milk mixture and melted chocolate; beat on Medium speed for 30 seconds.
35. Add egg yolks; beat 15 seconds.
36. Add raspberry flavored liqueur and amaretto beat 30 seconds or until smooth.
37. Contine as above.

pie shell, flour, syrup, sugar, cream of tartar, milk, heavy whipping cream, chocolate, egg yolks, liqueur, liqueur, heavy whipping cream, powdered sugar, vanilla, chocolate curls, raspberries

Taken from recipeland.com/recipe/v/raspberry-chocolate-truffle-pie-5498 (may not work)