Love Actually: Raspberry & Chocolate Ganache filled Pie 

Love Actually sums up all the feels I get about the holidays during the first 2 minutes of the movie…

“Whenever I get gloomy with the state of the world, I think about the arrivals gate at Heathrow Airport. General opinion’s starting to make out that we live in a world of hatred and greed, but I don’t see that. It seems to me that love is everywhere. Often, it’s not particularly dignified or newsworthy, but it’s always there – fathers and sons, mothers and daughters, husbands and wives, boyfriends, girlfriends, old friends. When the planes hit the Twin Towers, as far as I know, none of the phone calls from the people on board were messages of hate or revenge – they were all messages of love. If you look for it, I’ve got a sneaky feeling you’ll find that love actually is all around.” – Prime Minister, Love Actually

Happy Holidays, y’all. Search for the light in the darkness, hold on, be bold, and most importantly let yourself look around and find love…actually.

Raspberry & Chocolate Ganache Filled Pie

  • 5 1/2 cups all purpose flour
  • 1lb pure lard
  • 1 tbsp vinegar
  • 1 egg
  • 1/3 cup ice cold water
  • 1 egg, beaten
  • 2 tbsp water
Ganache Filling
  • 1/2 cup whipping cream
  • 1 cup semi sweet chocolate
Raspberry Filling
  • 2 cups raspberries (frozen or fresh)
  • 1/2 cup granulated sugar
  • 1 1/2 tbsp cornstarch
  • 1/2 cup water

Assembling the Pie

  1. Preheat the oven to 425* and spray a pie plate with non-stick spray.
  2. In a large bowl combine salt and flour. Cut in lard until the mixture resembles oatmeal.
  3. Gradually add egg, vinegar, and water. Mix until dough forms.
  4. Separate dough in half (you will only need half- freeze the rest for another day). Separate the dough in half again.
  5. On a lightly floured surface roll or dough. Drape onto pie plate.
  6. Roll out other dough and set aside, this is the top of your pie.
  7. In a microwave safe bowl, melt whipping cream and chocolate (45-60 seconds). Pour ganache into pie.
  8. In a saucepan over medium heat, add sugar, raspberries, water and cornstarch. Heat and stir until a thick purée is formed. Pour and spread over top of chocolate ganache.
  9. Drape the top of the pie. Pinch the edges of the pie together. Brush the pie with beaten egg and water mixture. Poke top with fork 3-4 times.
  10. Bake at 425* for 15 minutes. Reduce heat to 325* and bake for an additional 35-40 minutes. Let cool completely.




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