Chocolate Ganache Pie With Raspberries
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
- Servings: 10
- 1 1/3 cups all-purpose flour
- 1/3 cup icing sugar
- 1/2 teaspoon salt
- 1/2 cup all-vegetable shortening, cold and cubed
- 1 cup dark chocolate, chopped
- 1 (300 ml) can eagle brand low fat sweetened condensed milk
- 2 tablespoons butter, softened
- 2 cups raspberries
Recipe
- 1 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.
- 2 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.
- 3 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.
- 4 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.
- 5 stir in butter untl melted and pour into prepared crust.
- 6 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.
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