Divine Desserts
Tim had a birthday last week. Even though it went unnoticed on the blog, it did not at home. In fact, I made gnocchi from scratch for dinner and a lovely ganache pie for dessert. That's what I'm here to talk about. THAT PIE.
You just have to try it. Here's what you need and what you need to do:
For the crumb crust:
1 and 1/2 cups finely ground chocolate graham cracker crumbs
1/3 cup white sugar
6 Tbsp butter, melted
Mix the ingredients until well blended and press into a 9 inch pie pan.
For the pie:
3 packages (4 ounces each) semi-sweet baking chocolate
1 and 1/2 cups whipping cream
Microwave the chocolate and cream in a microwavable bowl on high for 2 minutes or until the chocolate is almost melted. Check on it and stir after the first minute. Beat with a whisk or fork until the chocolate is melted and the mixture is well-blended. Stir in 1 Tbsp (more or less) honey or brown sugar to help sweeten the chocolate (see note below).
Pour the mixture into the crust and refrigerate at least 4 hours or overnight. Store in the refrigerator.
Note: The original recipe called for the addition of 2 Tbsp raspberry jam to be added to the chocolate mixture in place of the honey/ brown sugar. My kids don't like raspberry in their chocolate, but I knew that we'd need to do something to cut the bitterness down, so I chose honey. You can add any type of jam or sugar, I would imagine. Be careful to add a little, then taste, then add more, if necessary.
When you serve the pie, if you chooe to use jam, you can heat up a few more spoonfuls of jam, brush it over some fresh berries, and place them on top of the pie. Or, you can use some freshly whipped cream to top of this delectable dessert. The taste is divine. Trust me.
You just have to try it. Here's what you need and what you need to do:
For the crumb crust:
1 and 1/2 cups finely ground chocolate graham cracker crumbs
1/3 cup white sugar
6 Tbsp butter, melted
Mix the ingredients until well blended and press into a 9 inch pie pan.
For the pie:
3 packages (4 ounces each) semi-sweet baking chocolate
1 and 1/2 cups whipping cream
Microwave the chocolate and cream in a microwavable bowl on high for 2 minutes or until the chocolate is almost melted. Check on it and stir after the first minute. Beat with a whisk or fork until the chocolate is melted and the mixture is well-blended. Stir in 1 Tbsp (more or less) honey or brown sugar to help sweeten the chocolate (see note below).
Pour the mixture into the crust and refrigerate at least 4 hours or overnight. Store in the refrigerator.
Note: The original recipe called for the addition of 2 Tbsp raspberry jam to be added to the chocolate mixture in place of the honey/ brown sugar. My kids don't like raspberry in their chocolate, but I knew that we'd need to do something to cut the bitterness down, so I chose honey. You can add any type of jam or sugar, I would imagine. Be careful to add a little, then taste, then add more, if necessary.
When you serve the pie, if you chooe to use jam, you can heat up a few more spoonfuls of jam, brush it over some fresh berries, and place them on top of the pie. Or, you can use some freshly whipped cream to top of this delectable dessert. The taste is divine. Trust me.
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