Cakes, Pies and Cupcakes/ Desserts/ Holiday Treats

Panna Cotta Pie with Lingonberries and Chocolate Ganache

Panna Cotta with Lingonberries and Chocolate Ganache by 2sistersrecipes.com

 

Panna Cotta Pie with Lingonberries and Chocolate Ganache is a creamy, silky Italian dessert in a pie version.  A combination of  classic panna cotta and cheesecake whipped together and chilled in a walnut graham cracker crust, makes this a luscious and delicious dessert to serve anytime.  Yum!

Bonus!  There is a sweet filling inside this white pudding-like dessert, and it is a layer of sweet and tart lingonberries jam.  And topped with a bittersweet chocolate ganache, making this an elegant pie to serve for the holidays.

A NO-BAKE Panna Cotta with Lingoberries and Chocolate Ganache in a pie version is SO DREAMY and SO good, everyone will ask you for the recipe – for sure.

 

 

 

The crust of this pie is the only thing you will have to bake for a few minutes.  Loaded with graham cracker crumbs, chopped walnuts and butter, it offers a nutty-flavor along with a subtle crunch and the perfect back drop to this creamy panna cotta pie!

The chocolate ganache on top 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 and tart flavors of the lingonberries with every bite.

 

 

 

Panna Cotta Pie with Lingonberries and Chocolate Ganache by 2sistersrecipes.com

 

 

Lingonberries are in the same family as raspberries. They offer a subtle, but enough sweet and tart flavors to satisfy anyone’s sweet tooth.

All together, they make a perfect combination in this panna cotta pie with lingonberries and chocolate ganache!  Everyone will rave about this panna cotta pie!

 

Panna Cotta Pie with Lingonberries and Chocolate Ganache by 2sistersrecipes.com

You might enjoy these recipes as well, try our:

 Mini Panna Cotta Tarts! and our Lemon Raspberry Panna Cotta Cheesecake.

Have a wonderful weekend everyone!

Panna Cotta Pie with Lingonberries and Chocolate Ganache by 2sistersrecipes.com

5.0 from 1 reviews
Panna Cotta Pie with Lingonberries and Chocolate Ganache
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
 
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, makes this a luscious and delicious dessert to serve anytime.
Ingredients
  • 1 jar Lingonberries Jam
  • 1 (15 ounce) ricotta cheese
  • 1 + ¼ cups heavy cream
  • ½ cup sugar
  • ½ tsp. vanilla extract
  • 1 package clear gelatin
  • ½ cup Ghirardelli premium baking chips, bittersweet chocolate
  • 3 Tbsp. butter- melted
  • ½ Tbsp. heavy cream
Crust:
  • 2 cups graham cracker crumbs
  • 2 Tbsp. sugar
  • ⅓ cup walnuts -chopped
  • 1 stick unsalted better - melted
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.
  3. Bake crust for 10 minutes. Remove, allow to cool and set aside.
  4. In a small sauce pan, pour ¼ cup of heavy cream and sprinkle one package of gelatin on top. Allow to sit for about 2 to 3 minutes.
  5. 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.
  6. Using an electric blender, add ricotta cheese and blend on low speed. Slowly pour in the hot cream mixture through the top opening of the blender. Close the opening of the top.
  7. Blend on the HIGHEST SPEED for 5 minutes. This is the key to giving Panna Cotta its silky smooth texture.
  8. Using a teaspoon, gently add and spread some lingonberries jam on the bottom of the crust, about 5 ounces or half of the jar.
  9. Gently pour the warm cream mixture into the pie crust.
  10. Refrigerate for 4 hours, or overnight is best.
Chocolate Ganache:
  1. Using a double boiler, melt chocolate chips with butter. Stir in about ½ tablespoon of heavy cream. This will give the chocolate an easier texture to work with.
  2. Remove from heat. Allow the chocolate to cool for a few minutes.
  3. Gently pour the chocolate ganache over the already chilled Panna Cotta pie, return to refrigerate again for one hour more to chill and set before serving.
  4. Serves 8 to 10
Notes
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.

This post contains affiliate links.

Thanks for stopping by!

Anna and Liz  🙂

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7 Comments

  • 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
    Joanne
    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
    Shawn
    April 10, 2012 at 3:17 pm

    WOW!!! I absolutely have to make this 🙂

  • Reply
    helen
    March 26, 2017 at 7:06 pm

    Looks pretty.

  • Reply
    Mimi
    November 27, 2019 at 8:31 am

    Well this is really unique!!! I love this idea! A little too late for me to change plans for tomorrow, but I’m printing the recipe!

    • Reply
      2sistersrecipes
      November 27, 2019 at 11:14 am

      That’s ok !! Christmas is around the corner! This is a lovely dessert for any dinner party!! Enjoy!

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