Only the chocolate crust requires baking in this luscious pie -- the rich ganache filling and fresh raspberry topping set in the refrigerator.





Instructions Checklist
  • 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.

Cook's Notes

Filled pie can be refrigerated for up to 1 day. Top with berries and refrigerate before serving.

Reviews (1)

79 Ratings
  • 5 star values: 10
  • 4 star values: 41
  • 3 star values: 20
  • 2 star values: 8
  • 1 star values: 0
Rating: 4 stars
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".