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Chocolate Pie with Raspberries
Indulge in the ultimate dessert experience with our Chocolate Pie with Raspberries. This delightful treat, crafted by the talented Luiza Ferreira Lops, features a rich, velvety chocolate ganache filling nestled in a perfectly baked cookie crust, topped with fresh, juicy raspberries. Whether you're hosting a dinner party or simply treating yourself, this gluten-free pie is sure to impress with its decadent flavours and stunning presentation. Perfect for any occasion, this pie combines the sweetness of chocolate with the tartness of raspberries, creating a harmonious blend that will leave your taste buds craving more. Try it today and elevate your dessert game!
FacebookBase of the pie:
- Put the cookies and butter into a food processor and beat until the dough is smooth
- Remove the dough from the processor and spread into a round baking pan with a removable bottom (around 21 cm diameter) and bake in a pre-heated oven (180°C) for about 15 minutes.
- Remove from oven and set to the side.
Filling:
- Put the milk cream into a small pot and let it boil over a low heat and add the chopped chocolate.
- Stir well until all the chocolate has melted.
- Turn off the heat and spread the filling on the pre-baked pie.
- Then put in the refrigerator for about 30 minutes. Remove, decorate with raspberries and serve.
Tip: If you’d prefer a lighter recipe, swap the milk cream for a green banana mash. You can also substitute the raspberry with any other red fruit.
For the base:
For the filling:
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No rice added
No sesame added
No yeast added
Wheat free
Vegetarian
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