Chocolate Ganache Pie With Raspberries

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

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