Wednesday, October 30, 2013

Chocolate Raspberry Ganache Pie

I'm a mean old lady...
It's taken me over a month to share this recipe with you. And that's not cool, guys.
This pie was Michael's birthday dessert this year and it could not have been a better choice. First: it represents 2 of Michael's favorite flavors, dark chocolate and raspberry. Second: THIS PIE IS SO EASY IT'S INSANE! Oh hey, can you use a microwave and do you have a refrigerator? Yes? Fab. You can make this pie.
Now, I mean...I can never really make anything too easy for myself. So I made my own crust (although honestly, that's pretty simple too....although I did make my own cookies to make my own crust....#ihaveaproblem). But you can totes just buy one. No judging here. This is a safe space. But yeah, anyway, throw some stuff in a microwave, stir it, pour it in your crust, refrigerate, and you have yourself an amazing pie!
A pie that, I might add, prompted my friend Molly to call me a "goddess". So yeah. It's impressive.

And OF COURSE the birthday boy loooved it! He told me so, repeatedly. The ganache gives you the most amazing, silky, texture and then there's a beautiful raspberry glaze on top to give an extra punch of fruity flavor. And there's nothing more delicious (ok that's prob. a big statement but....it's up there) than a cookie crust!

You're gonna love this one.

Chocolate Raspberry Ganache Pie

Adapted from Kraft recipes

Makes one 9 in. pie
Note: You can use a store-bought chocolate cookie crust in place of the homemade recipe below.
Ingredients:
Crust
Filling
  • 8 oz. semisweet-dark chocolate, broken into pieces
  • 1 cup heavy cream
  • 2 tbsp. seedless raspberry jam
Glaze
  • 4 tbsp. seedless raspberry jam
  • 1 tbsp. water
Preparation:
Crust
  • Preheat oven to 350 degrees. Coat a 9 in. pie plate with nonstick cooking spray.
  • Put cookies in food processor, process until finely ground.
  • Add melted butter into processor and pulse until evenly moistened.
  • Transfer moistened cookie crumbs to the prepared pie plate and press into the bottom and up around the sides (using the bottom of a glass may help).
  • Bake 10 minutes, until fragrant and set, but not burnt. 
  • Allow to cool completely on a wire rack.
Filling
  • In a heatproof bowl microwave the chocolate and heavy cream on high for a minute. Stir. Microwave in additionally 1 minute increments (stirring between each) until the chocolate is completely melted and the mixture is smooth. 
  • Stir in the jam.
  • Pour into the cooled crust. Refrigerate for at least 4 hours. (Can keep in the refrigerator for about a week, or freeze for a couple days and then move to refrigerator.)
Glaze
  • Before serving, microwave jam and water together in a small heatproof bowl on high for 30 seconds.
  • Stir until well blended and pour or drizzle over pie.
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