Raspberries and chocolate ganache pie
INGREDIENTS
Pie crust
- 375 ml (1 ½ cup) of Oreo cookie crumbs
- 90 ml (6 tablespoon) of melted butter
Ganache
- 340 g (12 oz) of dark cacao chocolate (64-76%), chopped
- 250 ml (1 cup) of 35 % cream
- 30 ml (2 tablespoons) of corn syrup
- 60 ml (¼ cup) of unsalted butter, softened
- 15 ml (1 tablespoon) of raspberry liqueur (see note below)
Garnish
- 750 ml (3 cups) of fresh raspberries
PREPARATION
Pie crust
1. Place the grill in the center of the oven. Preheat the oven to 180°C (350 °F).
2. In a bowl, combine the breadcrumbs and the melted butter until the mixture is smooth. In a pie pan of 23 cm (9 in) with a removable bottom, equally distribute the mixture into the bottom and sides. Press firmly. Bake for 10 minutes, then remove from oven and let cool.
Ganache
3. In a bowl, place the chocolate. Save for later.
4. In a saucepan, bring to a boil the cream and corn syrup. Pour the chocolate and let it melt for 2 minutes without stirring. With a spatula, mix the ganache until the texture is smooth. Add the butter and raspberry liqueur. Stir until butter is melted. Pour into cooled crust and refrigerate 1 hour or until the ganache is ready.
Garnish
5. Completely cover the surface of the pie with raspberries. Serve small portions, because it contains a lot of fat.
Note
The French brand Chambord liqueur is often the reference when it comes to alcoholic drink made with raspberry. To make this recipe, you can also use other alcoholic products made from berries, or even a mash of strawberries and raspberries without alcohol.
