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.