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Raspberry-Chocolate Pie

The chocolate ganache filling and the raspberry topping set in the refrigerator -- only the crust is baked.

  • prep: 45 mins
    total time: 4 hours
  • servings: 10
Photography: Con Poulos

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Ingredients

For the crust

For the filling

  • 4 ounces bittersweet chocolate, coarsely chopped (3/4 cup)
  • 1/2 cup heavy cream
  • 1 tablespoon unsalted butter, cut into small pieces
  • Pinch of coarse salt

For the topping

  • 1 1/2 pounds raspberries (5 cups)
  • 3/4 cup sugar
  • 2 tablespoons plus 1 teaspoon cornstarch
  • Coarse salt
  • 1/3 cup water

Cook's Note

Can be refrigerated for up to 1 day. Top with berries and refrigerate before serving.

Directions

  1. Step 1

    Preheat oven to 375 degrees. Make the crust: Roll out pate sucree to a 1/8-inch thickness between 2 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 for 15 minutes.

  2. Step 2

    Line crust with parchment, leaving an overhang on all sides. Fill completely with dried beans or rice. Bake for 25 minutes. Remove from oven, and remove beans and parchment. Bake crust until bottom is completely dry, 10 to 15 minutes more. Let cool for 30 minutes.

  3. Step 3

    Make the 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 for 5 minutes. Add salt; whisk until smooth.

  4. Step 4

    Pour filling into piecrust. Refrigerate for at least 1 hour.

  5. Step 5

    Make the 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 for 5 minutes.

  6. Step 6

    Add remaining 4 cups raspberries; very gently stir to coat. Let stand for 15 minutes to cool slightly, then spoon over pie. Refrigerate for 15 to 30 minutes.

Source
Martha Stewart Living, June 2011

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Reviews (1)

  • 1 May, 2014

    Nourse Farms makes a pie like this, but alas, I no longer live near the Newton Farmer's Market. I cooked the berries to a conserve, using 2c berries, 1/2 c sugar, 1T cornstarch and a splash of Grand Marnier, no water. Next time will cook longer to thicken it up to a jam. I spread the ganache up the sides of the crust. The 72% cacao chocolate from Trader Joes made an intense bittersweet base. Great with whipped cream or ice cream. A little too much ganache for a 7" pie, probably perfect for a 9".