Chocolate Ganache Pie Food

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PEANUT BUTTER PIE WITH CHOCOLATE GANACHE



Peanut Butter Pie With Chocolate Ganache image

Rich and delicious; a real favourite for those who like a peanut butter/chocolate flavour combination.

Provided by Lennie

Categories     Pie

Time 5h38m

Yield 12 serving(s)

Number Of Ingredients 11

1 1/2 cups chocolate wafer crumbs
1/3 cup butter or 1/3 cup margarine, melted
1/2 cup whipping cream
1 (8 ounce) package cream cheese
1 cup smooth peanut butter
2 tablespoons soft butter
1 tablespoon vanilla extract
1 cup icing sugar (no lumps)
6 ounces bittersweet chocolate (usually imported)
1/2 cup whipping cream
6 miniature peanut butter cups, halved

Steps:

  • Preheat oven to 350°F.
  • Make crust first.
  • In a small bowl, combine crumbs and melted butter and then pat into a 9" pie plate.
  • Bake until firm and solid; 8 minutes.
  • Let cool.
  • Now make filling.
  • In medium-sized bowl, whip cream.
  • Place in fridge until you need it.
  • Now, in a large bowl, beat softened cream cheese until fluffy.
  • Next, beat in peanut butter, then butter and vanilla.
  • Beat in icing sugar until nice and fluffy.
  • Retrieve whipping cream from fridge.
  • Fold about one-quarter of the cream into mixture to lighten it up, then fold in remainder of cream.
  • Use a light hand-- but you don't want any streaks of cream to show either.
  • Fill baked crust with peanut butter mixture.
  • Cover with plastic wrap and refrigerate until it firms up, about 3 hours.
  • To make chocolate ganache topping, finely chop chocolate bar (you can substitute 6 squares of semisweet bakers chocolate) and place in a small bowl.
  • In a small pot, heat cream just until bubbles form.
  • Pour over chocolate and stir until chocolate melts.
  • Let cool, then spread over pie.
  • Take the 12 miniature-peanut-butter-cup halves and arrange them evenly around the edge of the pie.
  • I tilt them so the inside shows.
  • Cover and refrigerate at least 2 hours before serving; I always make this a day ahead.

Nutrition Facts : Calories 443.6, Fat 34.9, SaturatedFat 16.4, Cholesterol 67.1, Sodium 304.5, Carbohydrate 27.4, Fiber 1.9, Sugar 17.8, Protein 8.6

CHOCOLATE GANACHE PIE



Chocolate Ganache Pie image

Ganache is a chocolate lovers best friend. This is a Very quick and easy recipe to satisfy your chocolate cravings. You can make this recipe in less than 5 min. This would be a good recipe for you to prepare with a child that is learning to cook. Chocolate, cream and butter.... it is very forgiving. Enjoy .

Provided by John West

Categories     Chocolate

Time 10m

Number Of Ingredients 4

8 oz semi-sweet baking chocolate
1 c heavy whipping cream
2 Tbsp butter
1 chocolate pie crust

Steps:

  • 1. Add the 8 ounces of chocolate and heavy whipping cream into a microwaveable mixing bowl.
  • 2. Microwave on high for 1 minute then stir with wisk.
  • 3. Microwave a second time for 1 minute, stir until well mixed, add butter and stir it in. Next pour into the chocolate pie crust and chill for around 3 hours.

CHOCOLATE GANACHE



Chocolate Ganache image

Heavenly! This recipe was given to me by my sister, one of the owners of the Carpe Diem restaurant in Charlotte, N.C., famous for it's ganache(she makes the desserts). Taste it and you will see why!

Provided by Sharon123

Categories     Dessert

Time 30m

Yield 1 ganache

Number Of Ingredients 6

1 1/2 cups heavy cream
12 ounces bittersweet chocolate, chopped
1 egg yolk
1 1/2 cups pecans, chopped fine
4 tablespoons melted butter
3/4 cup sugar

Steps:

  • Mix together the pecans, melted butter, and sugar.
  • Press into 9" tart pan with removable bottom.
  • Bake at 325* for 12 minutes until light brown, cool.
  • Heat cream to boil.
  • Add chocolate and yolk and mix until smooth.
  • Pour into cool shell and refrigerate until set.
  • Enjoy!

CHOCOLATE GANACHE PIE WITH RASPBERRIES



Chocolate Ganache Pie With Raspberries image

Make and share this Chocolate Ganache Pie With Raspberries recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

1 1/3 cups all-purpose flour
1/3 cup icing sugar
1/2 teaspoon salt
1/2 cup all-vegetable shortening, cold and cubed
1 cup dark chocolate, chopped
1 (300 ml) can eagle brand low fat sweetened condensed milk
2 tablespoons butter, softened
2 cups raspberries

Steps:

  • NO-ROLL CRUST: Preheat oven to 375°F Place flour, sugar and salt in a food processor; add shortening and pulse until the mixture starts to cling together.
  • Transfer the flour mixture to a 9-inch pie plate; press evenlu over bottom adn up the sides. Prick all over with a fork. Chill in the refrigerator for 30 minutes.
  • Bake for 18-20 minutes or until lightly golden. Shield crust with foil to prevent over browning during the last few minutes of baking if necessary. Cool completely, 30-40 minutes.
  • CHOCOLATE GANACHE FILLING: In a heavy saucepan, heat chocolate, and sweetened condensed milk over medium-low heat; stirring constantly, until melted and smoooth, 3-5 minutes.
  • Stir in butter untl melted and pour into prepared crust.
  • TO GARNISH: Place raspberries with open side down in circles on top of the pie starting with the outside and working toward the middle. Chill in refrigerator until set for 4 hours or overnight.

Nutrition Facts : Calories 266.1, Fat 19.8, SaturatedFat 8.3, Cholesterol 6.1, Sodium 140.4, Carbohydrate 23.6, Fiber 4.2, Sugar 5.2, Protein 3.7

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