Chocolate Ganache Pie With Raspberries

• 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

1. NO-ROLL CRUST: Preheat oven to 375u0b0F 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.

noroll, flour, icing sugar, salt, allvegetable shortening, chocolate ganache, dark chocolate, condensed milk, butter, topping, raspberries

Taken from www.food.com/recipe/chocolate-ganache-pie-with-raspberries-417276 (may not work)