You know my deal. Sweet and easy, casual times. This pie is that. That pie is this. Pie, pie, who am I??? No but really – easy chocolate ganache pie recipe, right here, right now. Ohhh yeah. I’m busting through a brick wall like a giant glass jug sloshing with electric pink Kool-Aid yelling “this is EASY, guys!!! EASY!” If you want to complicate things, make your pie crust from scratch, because… I just used a frozen pie shell. ZING! Gimme another OHHH YEAHHH!!!
But isn’t it pretty? I would wear this as a face mask if I didn’t hate having food on my skin. The reason why I know I hate having food on my skin is because in grade 9, I was on student council and for a fundraiser, we had pies thrown at our faces. Disgusting whipped edible oil product pies thrown at us. I can still feel the remnants of non-dairy oiliness in my ear. It felt like it would never come off of my skin. Also: make this pie or I will pinch the above blackberry til it bursts into a million little juicy tangy bits.
Chocolate Ganache Pie With Fresh Berries
12 slices (maybe 8 if you're feeling piggy?)
For The Crust
- Walk to your nearest supermarket and go down the frozen foods aisle.
- Open up those cool heavy doors and let that cold air blast at your face.
- Select your favourite frozen pie crust. I selected Tenderflake, because they paid me to - but it really did bake up all cute and wonderful!
- Pay for your frozen pie crust.
- Bag it and bring it home. See you over at Ingredients Two!
For The Chocolate Ganache Filling
- 2 cups of full fat high quality coconut milk
- 1 pound of good quality semi-sweet or dark chocolate - chopped chocolate, or chocolate chips
- fresh berries
- edible flowers
Make The Pie Crust
Preheat the oven to 400 degrees.
Bring the frozen pie shell to room temperature; poke all over with a fork.
Bake in the oven for ten minutes; let it cool completely on a wire rack.
Make The Ganache
- In a medium saucepan, heat the coconut milk on medium heat unit it reaches a low boil.
- Remove from heat; add the chocolate, making sure the coconut milk covers the chocolate.
- Let it sit untouched for ten minutes.
- After ten minutes, gently whisk together until a glossy smooth ganache forms.
- Pour ganache into cooled pie shell and chill for 60 minutes until set.
- Decorate with fresh berries, edible flowers, fresh herbs.
In other news: my friend Michelle from Hummingbird High tells it like it is in this timely post about what it means to be a food blogger. It’s a good reminder to consider WHY one blogs. For me this past year, my blog was a place I could shit it all out there and talk about my breast cancer diagnosis and treatments, and a place to put some of my thoughts and feelings. Also? Two of my favourite things, writing and photography, get to combine with another favourite thing, baking stuff. Plus, jokes. And another thing i’ve learned about myself is that I think food styling is fun. That I will food style a fucking family picnic of fried chicken because it’s THAT FUN and the light is too beautiful for me not to be the food stylist turd family member. It makes me giddy and happy. So that’s why I do it I guess. I’ve also met some DELIGHTFUL people through being an online wingwang. Did you know you can find a list of my favourite blogs ( and people) at the bottom of my ABOUT page? These are all the bitches who I admire, or who are hilarious and real, and create insanely good and/or delicious content but are also good people, or funny people. Or just crazy talented people. But there’s a no jerks allowed rule. So feel free to browse my favourites and know that there are no jerkturds on those lists! (PS – Tenderflake compensated me to create this video, but not this post – but I love these pie photos so decided to post the recipe!) xo Lyndsay
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