This recipe is, obviously, part of Chocolate Pie Month. It sounded really good, and I've been going nuts sorting through so many chocolate recipes. I officially have "chocolate on the brain!" Raspberry Ganache Pie
1 pkg. (8 squares = 8 oz.) Baker's semi-sweet chocolate, coarsely chopped
1 c. whipping cream
6 T. seedless raspberry jam, divided
1 graham cracker pie crust
2 c. fresh raspberries
1 T. water
1 t. dark chocolate cocoa for dusting
- In medium saucepan, heat cream with chocolate until chocolate is almost melted, stirring constantly.
- Remove from heat. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 tablespoons of jam.
- Pour into crust. Dust with sifted cocoa.
- Refrigerate 4 hours.
- Arrange berries on top of pie.
- Microwave remaining jam and water in glass measuring cup on high for 20 seconds; stir until well blended. Brush/spoon onto berries.
- Keep pie refrigerated!!!
Option:
Thaw frozen raspberries to top pie.
...and this is what happens when I play with frozen raspberries that thaw out and get really juicy:
Raspberry Eeeek!!!!!
(a special thanks to Tracee for taking the picture!)
4 comments:
I gotta tell ya....this was *incredibly* yummy!!!!! WOW. Very rich, though. Use caution when serving this pie!
This was so good that I had to have seconds!!!!!!!!!!!!! Guess who!
Wow, would could be better than chocolate and raspberry. Looks delicious.
Looks and sounds delicious!
Love the cats!
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