Chocolate Ganache Pie With Raspberries Recipes

RASPBERRY GANACHE PIE

Steps:

• Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
• Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
• Pour into crust; cover. Refrigerate at least 4 hours or overnight.
• Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
• MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

CHOCOLATE-RASPBERRY GANACHE FROSTING

Steps:

• In a small, heavy saucepan over medium heat, bring the heavy cream to a simmer; remove pan from heat.
• Add the chocolate chips, preserves, and butter, shaking the pan to immerse the chocolate and as much of the preserves and butter as possible.
• Let stand for 1 1/2 minutes, or until the chocolate has melted.
• Beat the mixture with a wire whisk until smooth.
• Cool until thick enough to use as a glaze; or, cool completely and whip to desired spreading consistency using an electric mixer on medium speed.
• *Trywith milk chocolate or white chocolate chips.
• *.

RASPBERRY GANACHE PIE

Steps:

• 1. Microwave chocolate and cream on high, 2minutes or until chocolate is almost melted, stirring after each minute. Whisk until smooth and fully melted. Stir in 2 tablespoons of jam.
• 2. Pour into crust and refrigerate 4 hours.
• 3. Arrange berries on top of pie. Microwave remaining 4 tablespoons of jam and 1 tablespoon water in small microwave safe bowl for 30 seconds on high. Stir until well blended. Brush onto the berries. Keep refrigerated.

CHOCOLATE GANACHE PIE WITH RASPBERRIES

Steps:

• NO-ROLL CRUST: Preheat oven to 375°F Place flour, sugar and salt in a food processor; add shortening and pulse until the mixture starts to cling together.
• Transfer the flour mixture to a 9-inch pie plate; press evenlu over bottom adn up the sides. Prick all over with a fork. Chill in the refrigerator for 30 minutes.
• Bake for 18-20 minutes or until lightly golden. Shield crust with foil to prevent over browning during the last few minutes of baking if necessary. Cool completely, 30-40 minutes.
• CHOCOLATE GANACHE FILLING: In a heavy saucepan, heat chocolate, and sweetened condensed milk over medium-low heat; stirring constantly, until melted and smoooth, 3-5 minutes.
• Stir in butter untl melted and pour into prepared crust.
• TO GARNISH: Place raspberries with open side down in circles on top of the pie starting with the outside and working toward the middle. Chill in refrigerator until set for 4 hours or overnight.

CHOCOLATE RASPBERRY PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.