Chocolate Ganache Pie With Raspberries |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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This is an elegant dessert to have for any of your special occasions, so delicious!! Ingredients:
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 |
Directions:
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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