Truffle Temptation Pie

Step 1 -Preheat the oven to 450 degrees F.

Step 2 -In a medium bowl, stir 1 1/4 cups of the flour and the salt together.

Step 3 -Use a pastry blender to cut the shortening into the flour mixture until the dough pieces are pea-sized.

Step 4 -Add the water, 1 tablespoon at a time, to the dough mixture until it is moistened.

Step 5 -Shape the dough into a ball.

Step 6 -Dust a work surface with the extra flour, and then use your hands to slightly flatten the dough.

Step 7 -Roll the dough from the center to the edge into a 12-inch-wide circle.

Step 8 -Wrap the dough circle around a rolling pin and unroll it into a 9-inch pie plate.

Step 9 -Ease the dough into the pie plate without stretching it.

Step 10 -Trim the dough to 1/2-inch beyond the edge of the pie plate.

Step 11 -Fold the extra dough under and crimp the edge as desired.

Step 12 -Prick the bottom and sides of the dough with a fork.

Step 13 -Line the dough with two layers of foil and bake for 8 minutes.

Step 14 -Carefully discard the foil and bake until the crust is golden, about 5-6 minutes.

Step 15 -Allow the crust to cool in the pie plate on a wire rack.

Step 16 -While the crust is cooling, in a small saucepan over medium-low heat, add the chocolate and the butter and cook, while stirring, until they melt.

Step 17 -Add the cream cheese and the orange liqueur to the chocolate mixture and cook, while stirring, until smooth.

Step 18 -Transfer the chocolate mixture from the heat and stir in the powdered sugar.

Step 19 -Spread the chocolate mixture on the bottom of the pie crust.

Step 20 -Arrange the strawberries, stemmed-ends-down, on the chocolate layer.

Step 21 -Brush the strawberries with the melted jelly.

Step 22 -Cover the pie and chill for at least 4 hours and up to overnight.

Step 23 -Let the pie stand at room temperature for 30 minutes prior to serving.

Step 24 -Slice the pie and serve with the whipped cream.