Raspberry Chocolate Ganache Pie


I feel just a little edgy posting this recipe.  Most of my favorite pies are made with fruit and are as good for breakfast as they are for dessert after a main meal.  This one is not.  It is decadent, rich, and absolutely something that should be made only occasionally.  That being said, there are a lot of chocolate desserts out there, but none comes easier than this.  The crust is ground nuts, sugar and butter; the filling is chocolate and heavy cream.  It’s soo good and has soo many variables, that I couldn’t resist.




For the Crust

▪ 1 ½ C ground almonds or hazelnuts or walnuts

▪ Optional:  2 T cocoa powder

▪ 4 T sugar

▪ ¼ t salt

▪ 4 T unsalted butter, melted

For the Ganache

▪ 12 ounces bittersweet or semi-sweet chocolate, coarsely chopped

▪ 1 ¼ C heavy cream

▪ 1 t pure vanilla extract


▪ ¾ C (more or less)seedless raspberry jam


  1. Preheat oven to 350 degrees.


  1. In a food processor, pulse nuts until finely ground. Measure out 1 ½ C.


  1. Add sugar and salt (and cocoa powder if desired); pulse until combined.


  1. Add melted butter, pulsing until all is combined; the “dough” should clump together when pinched with fingers.


  1. Transfer dough to a 9-inch tart pan with a removable bottom or a glass pie plate; evenly press dough into the bottom and up the sides of pan (use a measuring cup or something else with a flat bottom to make the job easier).


  1. Bake in center rack of the oven until golden brown and firm to the touch, about 15-20 minutes. Transfer to a wire rack to cool completely, about 1 hour.


  1. Spread the raspberry jam over the bottom of the tart shell.


  1. Coarsely grate the chocolate in a large mixing bowl. (Use a serrated knife; it’s much easier than a chef’s knife and won’t scatter the chocolate everywhere.)


  1. In a small saucepan, bring cream to an almost boil. [You can also use a microwave.]


  1. Pour hot cream over chocolate. Let it sit for a minute or two. Stir until smooth and creamy in texture.


  1. Mix in vanilla.


  1. If the chocolate mixture is lumpy, pass it through a sieve.


  1. Pour chocolate mixture into center of cooled tart shell. Let stand until set, about 2 hours, or refrigerate for 1 hour.


  1. Decorate with whipped cream and fresh raspberries.


  1. Cut into small slices (this stuff is rich!) If you like coffee, this is the time to have some. Eat slowly.


Note:  you could add some of your favorite whiskey or some orange liquor or some espresso to the ganache (just substitute 2 T of it for the same amount of cream).  You could add some canned pie cherries to the ganache or spoon the cherry filling on top for a sort of black forest pie.

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