Cakes, Pies and Cupcakes

Panna Cotta Pie with Lingonberries and Chocolate Ganache

Panna Cotta with Lingonberries and Chocolate Ganache by
Panna Cotta Pie with Lingonberries and Chocolate Ganache is a creamy, silky Italian dessert in a pie version.  A dreamy combination of a panna cotta and a cheesecake over a walnut graham cracker crust. Yum!  Plus, inside this white filling is a layer of sweet lingonberries jam and then its topped with a bittersweet chocolate ganache making this a luscious and elegant dessert to serve family and friends.

This NO-BAKE panna cotta in a pie version is SO DREAMY delicious too!  It’s so good, everyone will ask you for the recipe, for sure.  The crust is loaded with graham cracker crumbs and chopped walnuts and butter; imagine a nutty-flavor along with a subtle crunch with every bite. We now can say YUMMY! Everyone will rave about this pie!
The chocolate ganache is made with bittersweet dark chocolate and it actually takes this pie to the next level, complimenting its creamy white filling.  Plus, the lingonberries jam, which is in the same family as raspberries offers a subtle sweetness and tartness- enough 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


  • 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

I’d like to tell you, that another one of my passions in life, is art.  I take an art class once a week and I find it to be very relaxing.  There is a nice camaraderie among the group.  I made new friends, and I even brought some of my old friends into the class.  In fact, some of my best taste-testers are from this class, because I bring something each week for them to try.  When the class is over, a few of us girls rotate hosting our homes each week to continue working on our paintings. We all have a good time, and its very satisfying when you finally finish a piece of artwork.

These are some of my art class friends and my taste-testers!  Thanks girls!

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  • Reply
    The Harried Cook
    April 9, 2012 at 2:11 am

    Impressive dessert! Great job 🙂 Love the flavors in there… Thanks for sharing 🙂

  • Reply
    Inside a British Mum's Kitchen
    April 9, 2012 at 8:01 pm

    What a fantastic looking dessert – simply delicious and I love the Emma Bridgewater plate too!
    Mary x

  • Reply
    April 10, 2012 at 12:01 pm

    I find panna cotta alone to be MAJORLY impressive…and in pie form it's doubly so! Looks amazing!

  • Reply
    April 10, 2012 at 3:17 pm

    WOW!!! I absolutely have to make this 🙂

  • Reply
    March 26, 2017 at 7:06 pm

    Looks pretty.

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