A light and fluffy raspberry cream filling with a hidden chocolate ganache layer.
Start to Finish: 1 hour PT1H0M
GRAHAM CRACKER CRUST:
2 cups graham cracker crumbs
2 tablespoons sugar
1 teaspoon cinnamon
Pinch of salt
6 tablespoons unsalted butter, melted
RASPBERRY CREAM FILLING:
20 ounces Cascadian Farm frozen raspberries
1 cup sugar, divided
Pinch of salt
1 lime, zest and juice
1 1/2 cups heavy cream
1 teaspoon vanilla
1 pint fresh raspberries, for topping
QUICK CHOCOLATE GANACHE:
1 cup semi-sweet chocolate
1/3 cup cream
2 tablespoons unsalted butter
1. Preheat oven to 350 degrees F. To make crust, add graham cracker crumbs to a bowl and stir in sugar, cinnamon, and a pinch of salt. Add melted butter. Stir together.
2. Pack crumb mixture into a 10-inch tart pan with removable bottom. Use a measuring cup to press the crust up the sides. Work slowly and make sure the crust is even and packed tightly.
3. Bake crust for 12 minutes at 350 degrees F. Then let cool.
4. Meanwhile, combine raspberries, 3/4 cup sugar, a pinch of salt, and the zest and juice from one lime into a medium sauce pan over medium heat. Cook until the mixture is bubbling and mash well with a large fork or potato masher. Continue to simmer over medium-low heat for 4-5 minutes until raspberries break down completely.
5. Strain cooked raspberry sauce through a fine mesh strainer. Use a spatula to press out as much liquid as possible. You should end up with about a cup of rich raspberry syrup. Chill the syrup either in the fridge or you can place it over an ice bath to chill quickly.
6. When raspberry syrup is chilled, add cream, 1/4 cup sugar, and vanilla to a stand mixer bowl. With the whisk attachment, whisk cream mixture until it starts to hold medium peaks.
7. Slowly drizzle chilled raspberry syrup into the cream as it whips. Continue whipping cream until it holds stiff peaks.
8. To make ganache, combine chocolate, cream, and butter in a small saucepan over medium heat. Stir until chocolate is melted and smooth.
9. Pour 3/4 of the chocolate into the cooled crust. Spread it evenly over the surface of the crust.
10. Place tart pan in freezer for 10 minutes to harden and cool the chocolate.
11. Scoop raspberry cream into the crust. Spread evenly.
12. Dot pie with fresh raspberries and drizzle remaining chocolate ganache over the top of the pie.
13. Serve immediately or chill the pie until served. It will keep in the fridge for a day or two.