Raspberry & Dark Chocolate Ganache Pie

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There is something so elegant and yet so rustic about a pie. You can make it homely and comfortable, or, you can choose to make it jaw droopingly jazzy, the end result is mostly delicious. It took me quite a few terrible to average pie crusts to get to the one that I could be happy about. You see, its not the filling that’s the hard part. That stuff most people manage. The monster is the pie crust; too buttery and it will break apart, too dry and you will feel like you are eating cardboard. It’s essential to get that crust which is crisp and buttery and also cuts with a fork & knife without a struggle. I use a simple pie crust recipe that I got from a food mag sometime ago and it’s served me well.

I had been itching to bake this chocolate & raspberry pie, since I saw it on Martha Stewart’s website while browsing for another recipe. So when our couple friends invited us over for dinner at their place, I put my hand up for dessert at once, beaming at the thought of chocolate ganache with raspberry in a pie crust. I didn’t deviate much from the original recipe, except, that I added a good splash of dark rum when making raspberry topping, and instead of the chocolate pie crust, I substituted it for the basic one. I added some pecans to the ganache as well, to add an element of nuttiness to it. Sadly, I couldn’t take any pictures of the sliced pie, as I was at our friend’s place, and post dinner and a couple of bottles of wine all we wanted was to sink our teeth into the dessert and pass out 😉

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Only the pie crust in this pie is baked and the rest of the elements are layered and set in the fridge. So, here goes the recipe:

Raspberry & Dark Chocolate Ganache Pie

  • Servings: 6-8
  • Time: 2hr 30mins
  • Difficulty: “moderate”
  • Print


Basic Pie Crust:

  • 1 1/4 cup All purpose flour
  • 1tbsp Sugar
  • 1/4 tsp Salt
  • 8tbsp (1 stick) Chilled Unsalted Butter cut into small 1/4inch cubes
  • 3-4tbsp very cold water
  • Parchment paper with dried beans for baking

Chocolate Ganache:

  • 3/4 cup Bittersweet Chocolate chopped coarsely
  • 1/2 cup Heavy Cream
  • 1tbsp Unsalted Butter cut into small pieces
  • 1/4 cup chopped pecans
  • Pinch of Coarse Salt

Raspberry Topping:

  • 5cups Raspberries fresh or frozen
  • 3/4 cup Castor Sugar
  • 2tbsp plus 1tsp Cornstarch
  • 1/3 cup water
  • 2tbsp dark rum
  • Pinch of Salt


Pie Crust:

  1. To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. it should be a crumbly biscuity mix. Add the water and mix with a fork just until the dough pulls together.
  2. Transfer onto a work surface, pat into a ball and flatten it into a disk. Lightly flour the work surface and flatten the dough gently with a rolling pin. The flattened dough should be approx 12inch in diameter.
  3. Lightly fit the dough into a 9inch pie tin and crimp the sides as desired. Trim the excess dough hanging on the side, and  fold the edges under to seal it. Prick the bottom of the pie with a fork. Let it chill for 15mins in the fridge.
  4. Preheat the oven to 190C. Take the chilled pie out and line it with parchment paper, excess overhanging from the sides. Fill it completely with dried beans or pie weights. Bake for 20mins. Remove from the oven, remove the weights and parchment paper and bake for a further 15mins until the crust is golden and the bottom is completely dried out. Let it cool for 30mins


  1. Place chocolate in a heatproof bowl. In a saucepan over medium heat bring the cream to a simmer. Pour it over the chocolate and add butter. Whisk it vigorously until smooth and the chocolate is melted through. Add a pinch of salt and the chopped pecans and give a final good mix.
  2. Pour the filling into the baked pie crust and refrigerate for at least an hour until set.


  1. Combine 1 cup raspberries, the sugar, cornstarch, and salt in a small saucepan, crushing the berries to release some juice. Add the rum to the berries and mix and let it reduce a little. Stir in the water now and bring to boil. Keep it on the boil stirring the mix until it is thick and of a slightly jammy consistency.
  2. Remove from the heat and add the remaining raspberries. Gently stir through to coat, and crush a few. Let it stand for around 10-15mins for it cool completely
  3. Spoon the raspberry mix over the chocolate filled pie and let it set in the refrigerator for 30mins at least. You can make ahead, and chill for upto a day. Slice into wedges and serve with a swirl of fresh cream or ice cream!

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