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'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.
  • 8 oz. semisweet-dark chocolate, broken into pieces
  • 1 cup heavy cream
  • 2 tbsp. seedless raspberry jam
  • 4 tbsp. seedless raspberry jam
  • 1 tbsp. water
  • 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.
  • 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.)
  • 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.
Disclaimer: This post contains Affiliate links
Related Posts Plugin for WordPress, Blogger...
Print Friendly and PDF
I love it when you try & want to share recipes you found here! Please just rewrite in your own words, use your own photos, & always link back to me! Thanks!

About Me



Follow by Email

Featured Post

Homemade Mexican Guacamole

Popular Posts

Image Map
There was an error in this gadget


Powered by Feastie

Life on Instragram

Grab a Button!

Kayle Blogna. Powered by Blogger.
Designed by Munchkin Land Designs • Copyright 2013 • All Rights Reserved