Raspberry Ganache Pie

4.6
(137) 123 Reviews
Prep Time
15
min.
Total Time
4
hr.
15
min.
Servings

10 servings

The creamy, sweet inside of a truffle, poured on top of a pie shell. It’s like heaven on a plate, topped with fresh berries.

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What You Need

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Make It

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  • Microwave chocolate and cream in microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after each minute. Beat with whisk until chocolate is completely melted and mixture is well blended. Stir in 2 Tbsp. jam.
  • Pour into crust. Refrigerate 4 hours.
  • Arrange berries on top of pie. Microwave remaining jam and water in small microwaveable bowl on HIGH 30 sec.; stir until well blended. Brush onto berries. Keep refrigerated.

Size Wise

Enjoy one serving of this indulgent dessert with friends and family at your next special occasion.

Make Ahead

Pie can be prepared ahead of time. Freeze up to 2 days. Place in refrigerator to thaw about 2 hours before serving.

Servings

  • 10 servings

Nutritional Information

Serving Size 10 servings
AMOUNT PER SERVING
Calories 320
% Daily Value
Total fat 20g
Saturated fat 11g
Cholesterol 35mg
Sodium 115mg
Carbohydrate 37g
Dietary fiber 4g
Sugars 23g
Protein 3g
   
Vitamin A 8 %DV
Vitamin C 15 %DV
Calcium 4 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • summersands06 |

    I make this for special people and occasions, it is so easy and tastes like a slice of heaven !!!

  • Bakergma |

    I made this with orange marmalade and orange slices instead of raspberry jam and raspberries. It was sooooo good!

  • gloriahow |

    This is a chocolate lovers delight. I've made it so many times I can't count every one. Small slices are a must because it is so rich but satisfies. Very easy to make and is beautiful to present.

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