Name: Chocolate Raspberry Ganache Pie
Prep time: 15 min
Cook time: 5 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 chocolate cookie crust (9-inch); 1 cup heavy cream; 8 oz semi-sweet or dark chocolate (chopped); 2 tablespoons unsalted butter; 1 teaspoon vanilla extract; 2 cups fresh strawberries (whole or halved)

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Chocolate raspberry ganache pie was actually the first dessert I made for a dinner party when I moved into my new apartment. I remember how nervous I felt hosting friends for the first time and wanting something that looked fancy and tasted even better. I went with dark chocolate and fresh raspberries because I knew that combination never fails to impress.

What I didn’t expect was how simple it would be to pull off. With just a few ingredients and no oven time for the filling, I created something that looked like it came straight from a bakery display. That smooth chocolate ganache and juicy berries wowed everyone and I’ve made it countless times since then for all kinds of occasions.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!
Pie crust – A pre-baked shell that adds crisp contrast to the creamy filling.
Heavy cream – Helps melt the chocolate into a rich and silky ganache.
Dark chocolate – The hero of the pie that gives a deep and intense flavor.
Unsalted butter – Adds shine and softness to the ganache as it sets.
Fresh raspberries – Provide tart, juicy pops and a bright finish on top.
Vanilla extract – Enhances the chocolate flavor with subtle sweetness.
Sea salt – Just a pinch to balance the richness.

Tools You’ll Need

Pie dish – Holds the crust and provides a beautiful shape for serving.
Medium saucepan – Used to gently heat the cream before adding chocolate.
Whisk or spatula – Helps blend the ganache to smooth perfection.
Knife – For chopping chocolate if you’re not using chips.
Measuring cups and spoons – For precise amounts of each ingredient.
Refrigerator – Essential for setting the ganache until firm.

Instructions

Step 1:

I start by blind-baking the pie crust if it isn’t pre-baked. I usually follow the package directions or bake a homemade crust at 375°F for about 15 minutes with pie weights, then another 10 minutes uncovered until golden.

Step 2:

Next, I chop the dark chocolate and place it in a heatproof bowl so it’s ready for the hot cream.

Step 3:

In a small saucepan, I heat the heavy cream just until it begins to simmer, then immediately pour it over the chocolate. I let it sit for about a minute before whisking gently.

Step 4:

Once the chocolate is smooth, I stir in the butter, vanilla extract, and a pinch of sea salt. The ganache should be glossy and luscious.

Step 5:

I pour the ganache into the cooled pie crust and use a spatula to smooth the top evenly.

Step 6:

Then I refrigerate the pie for at least 3 hours so the filling sets and becomes perfectly sliceable.

Step 7:

Right before serving, I arrange fresh raspberries over the top. I like to press them gently into the ganache so they stay in place.

Tips

If you want an extra touch, I sometimes brush the crust with melted chocolate before filling to help it stay crisp. You can also switch the fruit—try strawberries or blackberries for a twist. And for a more indulgent bite, I occasionally sprinkle chocolate shavings over the top before chilling.

Ways to Serve

This pie is beautiful served chilled straight from the fridge. I like to pair it with whipped cream or a drizzle of raspberry sauce for guests. It makes a stunning finale for dinner parties or a romantic night in, and it travels well if you need a dessert to-go!

Frequently Asked Questions

Can I use milk chocolate instead of dark for Chocolate Raspberry Ganache Pie?

Yes, though the flavor will be sweeter and less intense. You may want to reduce the butter slightly.

How long will Chocolate Raspberry Ganache Pie last in the fridge?

It keeps well for up to 4 days, just cover it tightly to prevent the ganache from drying out.

Can I freeze Chocolate Raspberry Ganache Pie?

Yes! Freeze it without the raspberries and add them fresh after thawing for the best texture and look.

See You in the Kitchen

I hope you try this chocolate raspberry ganache pie soon! It’s surprisingly easy but never fails to turn heads and satisfy sweet cravings. I’d love to see how yours turns out and hear about your own dinner party stories or celebrations where it steals the show.

Happy Cooking!