Pie Recipes

Raspberry Ganache Pie

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Yield: 10 to 12 servings


  • 1 package (8 squares) semisweet baking chocolate, coarsely chopped or 8 ounces semisweet chocolate, chopped
  • 1 cup whipping cream
  • 6 tablespoons seedless raspberry jam
  • 1 (6 ounce) Oreo chocolate cookie crumb pie crust (store-bought)
  • 2 cups raspberries
  • 1 tablespoon water


  1. Place chocolate in a medium bowl; set aside.
  2. Mix cream and 2 tablespoons jam in a small saucepan. Bring to a gentle boil, stirring constantly. Remove from heat. Pour over chocolate in bowl. Let stand for 2 minutes. (Can also be done in microwave oven).
  3. Mix with wire whisk until chocolate is completely melted and mixture is well blended. Turn into crust; cover.
  4. Refrigerate for 4 hours or overnight.
  5. Arrange raspberries on top of pie.
  6. Microwave remaining 1/4 cup jam and water in a small, microwaveable bowl on HIGH for 30 seconds; stir until well blended. Brush over raspberries.
  7. Refrigerate until ready to serve.

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