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Raspberry-Chocolate Pie

Recipe photo courtesy of Con Poulos

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

Source: Martha Stewart Living, June 2011
Total Time Prep Servings Yield

Ingredients

For the crust

For the filling

For the topping

Directions

Cook's Notes

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

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  • MS12112411
    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".
    Reply

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