Chocolate Ganache Pie With Raspberries

This is an elegant dessert to have for any of your special occasions, so delicious!!

• Ready In: 40 mins
• Serves: 10

Ingredients

• NO-ROLL CRUST

• 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

• CHOCOLATE GANACHE FILLING

• 1  cup dark chocolate, chopped
• 1 (300 ml) can  eagle brand low fat sweetened condensed milk
• 2  tablespoons butter, softened

• TOPPING

• 2  cups raspberries

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. Stir in butter untl melted and pour into prepared crust.
6. 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.