Panna Cotta Pie with Lingonberries and Chocolate Ganache is a creamy, silky Italian dessert in a pie version. A combination of panna cotta and cheesecake whipped together and chilled in a walnut graham cracker crust. Yum!
Plus, inside this white filling is a layer of sweet and tart lingonberries jam and it’s topped with a bittersweet chocolate ganache, making this a luscious and elegant dessert to serve family and friends.
This is practically a NO-BAKE Panna Cotta with Lingoberries and Chocolate Ganache in a pie version is SO DREAMY – too! It’s so good, everyone will ask you for the recipe, for sure.
The crust of this pie is the only thing you’ll have to bake for a few minutes and it’s loaded with graham cracker crumbs, chopped walnuts and butter. It offers a nutty-flavor along with a subtle crunch with every bite.
Everyone will rave about this pie!
The chocolate ganache is made with bittersweet dark chocolate, butter and heavy cream. And it takes this pie to the next level, complimenting its creamy white filling. The best surprise I think in this pie is the sweet flavor of the lingonberries with every bite.
Lingonberries are in the same family as raspberries. They offer a subtle, but enough sweet and tartness to satisfy anyone’s sweet tooth.
All together, they make a perfect combination!
I hope you’ll enjoy this recipe as well as our Mini Panna Cotta Tarts!
Have a wonderful weekend everyone! And a Happy Easter and Passover too!
Panna Cotta Pie with Lingonberries and Chocolate Ganache
- 1 jar Lingonberries Jam
- 1 (15 ounce) ricotta cheese
- 1 + 1/4 cups heavy cream
- 1/2 cup sugar
- 1/2 tsp. vanilla extract
- 1 package clear gelatin
- 1/2 cup Ghirardelli premium baking chips, bittersweet chocolate
- 3 Tbsp. butter- melted
- 1/2 Tbsp. heavy cream
- 2 cups graham cracker crumbs
- 2 Tbsp. sugar
- 1/3 cup walnuts -chopped
- 1 stick unsalted better – melted
Preheat oven to 400 degrees.
Combine cracker crumbs, sugar, walnuts and melted butter. Transfer to one 9 inch spring form pan or two 7 inch spring form pans (which is photographed above). Use a cup to help press the crumb mixture into the bottom and up the sides. Bake for 10 minutes. Remove, allow to cool and set aside.
In a small sauce pan, pour 1/4 cup of heavy cream and sprinkle one package of gelatin on top.
Allow to sit for about 2 to 3 minutes.
Turn heat to medium-low. Heat the gelatin for about 1 minute. Stir in sugar, 1 cup of heavy cream, and vanilla. Stir until sugar dissolves and bubbles begin to form around the pan. Do not bring to full boil.
Using an electric blender, add ricotta cheese and blend on low speed. Slowly pour in the hot cream mixture. Blend on the HIGHEST SPEED for 5 minutes. This is the key to giving Panna Cotta its silky smooth texture.
Using a teaspoon, gently add and spread some lingonberries jam on the bottom of the crust, about 5 ounces or half of the jar.
Gently pour the warm cream mixture into the pie crust.
Refrigerate for 4 hours, or overnight is best.
Using a double boiler, melt chocolate chips with butter. Stir in about 1/2 tablespoon of heavy cream. This will give the chocolate an easier texture to work with. Remove from heat. Allow to cool for a few minutes. Gently pour the chocolate ganache over the already chilled Panna Cotta pie, return to refrigerate again for one hour more before serving.
Here’s a Tip: If you are short for time, and need to chill this panna cotta pie quickly, carefully place your pie into the freezer for one and a half hours. Remove, then add chocolate ganache on top. Return pie to your refrigerator until ready to serve. Enjoy!
Serves 8 to 10