When it comes to delightful and elegant desserts, raspberry ganache pie stands out as a delectable masterpiece. This classic pie combines the lusciousness of sweet raspberries with the rich, velvety smoothness of ganache, resulting in a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned baker or just starting out, our comprehensive guide will take you through the step-by-step process of creating this exquisite dessert, ensuring that you impress your friends and family with your culinary skills.
Check out the recipes below so you can choose the best recipe for yourself!
RASPBERRY GANACHE PIE
Enjoy the creamy, sweet inside of a truffle poured on top of a pie shell with this Raspberry Ganache Pie. Raspberry Ganache Pie is like heaven on a plate.
Provided by My Food and Family
Categories Recipes
Time 4h15m
Yield 10 servings
Number Of Ingredients 6
Steps:
- Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
- Pour into crust. Refrigerate 4 hours.
- Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.
Nutrition Facts : Calories 330, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 110 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 3 g
RASPBERRY GANACHE PIE
Make and share this Raspberry Ganache Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Combine baking crumbs and butter; press firmly onto bottom and up sides of 9-inch pie plate. Set aside.
- Microwave whipped topping and chocolate in microwaveable bowl on HIGH 1 1/2 - 2 minutes or until chocolate is melted and mixture is well blended, stirring after 2 minutes. Stir in 2 tablespoons of the jam.
- Pour into crust; cover. Refrigerate at least 4 hours or overnight.
- Arrange raspberries on top of pie. Microwave remaining jam and and the water in microwaveable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate at least 1 hour before serving. Store any leftover pie in refrigerator.
- MAKE-AHEAD: Pie can be prepared ahead of time. Cover and freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.
EASY RASPBERRY-GANACHE COOKIE TARTS
These cookie cups made with Betty Crocker™ chocolate chip cookie mix, filled with creamy ganache and topped with raspberries are the perfect mini indulgence!
Provided by Cindy Rahe
Categories Dessert
Time 1h15m
Yield 32
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray 32 mini muffin cups with cooking spray.
- Make cookie dough as directed on pouch. Scoop heaping tablespoonfuls of dough into muffin cups.
- Bake 8 minutes. Immediately press dough in each using back of spoon to form cup. Bake 3 minutes. Using spoon, press dough into cups again; cups will hold shape after second pressing. Bake 5 minutes. Cool completely on cooling rack.
- To make ganache, in large microwavable measuring cup, mix chocolate and cream. Microwave uncovered on High in 30-second intervals, stirring between each, until stirred smooth. Spoon into cookie cups; top each with a raspberry. Refrigerate about 30 minutes to set. Store covered in refrigerator.
Nutrition Facts : Calories 130, Carbohydrate 15 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 75 mg, Sugar 11 g, TransFat 0 g
RASPBERRY GANACHE PIE
Yield 12 servings
Number Of Ingredients 6
Steps:
- Place chocolate in medium bowl; set aside. Mix cream and 2 Tbsp. of the jam in small saucepan. Bring to gentle boil, stirring constantly. Remove from heat. Pour over chocolate in bowl. Let stand 2 minutes. Mix with wire whisk until chocolate is completely melted and mixture is well blended. Pour into crust; cover. Refrigerate 4 hours or overnight. Arrange raspberries on top of pie. Microwave remaining 1/4 cup jam and water in small microwavable bowl on HIGH 30 seconds; stir until well blended. Brush over raspberries. Refrigerate until ready to serve. Make-Ahead: Pie can be prepared, covered and frozen. Thaw in refrigerator for 2 hours before serving.
CHOCOLATE GANACHE AND RASPBERRY TART
Provided by Anna Pump
Categories Milk/Cream Food Processor Chocolate Dessert Bake Valentine's Day Raspberry Kahlúa Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makaes 8 servings
Number Of Ingredients 12
Steps:
- Using on/off turns, mix flour, butter, and sugar in processor until coarse meal forms.
- Mix egg yolks, lemon juice, and 1 tablespoon water in small bowl. Add to processor; mix until moist clumps form. Gather dough into ball; flatten into disk. Wrap in plastic. Chill 30 minutes. DO AHEAD: Dough can be made 2 days ahead. Keep chilled.
- Preheat oven to 375°F. Butter 9-inch diameter tart pan with removable bottom. Roll out dough on lightly floured work surface to 12-inch round. Fit dough into pan; trim overhang. Freeze 20 minutes.
- Bake crust until golden, 25 minutes; cool.
- Meanwhile, bring cream just to boil in small saucepan. Remove from heat. Add chocolate; stir until smooth. Stir in liqueur and vanilla. Cool ganache 15 minutes.
- Transfer cooled crust to platter. Spoon chocolate ganache into crust and smooth top. Arrange raspberries atop chocolate. Stir raspberry jam and 1 1/2 teaspoons water in small saucepan over medium heat until smooth. Brush warm glaze over berries. DO AHEAD: Can be made 8 hours ahead. Cover and let stand at room temperature.
RASPBERRY-CHOCOLATE PIE
Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Crust: Preheat oven to 375 degrees. Roll out pate sucree to a 1/8-inch thickness between two sheets of lightly floured parchment. Fit dough into a 9-inch pie plate, and trim crust to a 1-inch overhang using kitchen shears. Fold edges under, and press to seal. Crimp as desired. Prick bottom of pie all over with a fork. Freeze 15 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool 30 minutes.
- Filling: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan over medium heat; pour over chocolate, and add butter. Let stand 5 minutes. Add salt; whisk until smooth.
- Pour filling into piecrust. Refrigerate at least 1 hour.
- Topping: Combine 1 cup raspberries, the sugar, cornstarch, and 1/4 teaspoon salt in a small saucepan, crushing berries to release some juice. Stir in water, and bring to a boil. Boil, stirring, until mixture is thick and liquid is clear, 2 to 3 minutes. Transfer to a large bowl, and let cool 5 minutes.
- Add remaining 4 cups raspberries; very gently stir to coat. Let stand 15 minutes to cool slightly, then spoon over pie. Refrigerate 15 to 30 minutes.
CHOCOLATE GANACHE PIE WITH RASPBERRIES
Make and share this Chocolate Ganache Pie With Raspberries recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 40m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
- 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.
- Stir in butter untl melted and pour into prepared crust.
- 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.
Nutrition Facts : Calories 266.1, Fat 19.8, SaturatedFat 8.3, Cholesterol 6.1, Sodium 140.4, Carbohydrate 23.6, Fiber 4.2, Sugar 5.2, Protein 3.7
Tips:
- For a richer ganache, use heavy cream instead of milk.
- If you don't have a pastry brush, you can use a spoon to spread the egg wash.
- To make sure the pie crust is cooked evenly, rotate the pie dish halfway through baking.
- Let the pie cool completely before slicing and serving. This will help the ganache to set and the flavors to meld.
- Store the pie in the refrigerator for up to 3 days.
Conclusion:
With its creamy ganache filling and buttery crust, raspberry ganache pie is a delicious and elegant dessert that is perfect for any occasion. Whether you're a seasoned baker or just starting out, this pie is sure to impress your friends and family. So what are you waiting for? Give this recipe a try today!
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