Chocolate Ganache Pie Food

PEANUT BUTTER PIE WITH CHOCOLATE GANACHE

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.

CHOCOLATE GANACHE PIE

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

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

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.