Whipped Chocolate Ganache Pie


Whipped Chocolate Ganache:



  1. Prepare the ganache at least 4 to 6 hours in advance of when you need to use it.
  2. To prepare the ganache, bring heavy whipped cream to a boil in a medium saucepan.
  3. Remove from heat and whisk in chocolate.
  4. Cover and let stand for 10 minutes.
  5. Whisk until perfectly smooth. Scrap bottom of pan with spatula to make sure all chocolate is melted.
  6. Cover and chill for at least several hours.
  7. While the ganache is chilling prepare the graham cracker pie crust or the baked sweet pie shell and set aside.
  8. Remove the chilled ganache from the refrigerator.
  9. With a hand mixer, beat chilled ganache on medium speed just until the ganache is thickened and begins to hold a shape; do no overbeat.
  10. Fill the pie crust with the whipped chocolate ganache.
  11. Serve.


Note: You can make this pie 6 to 8 hours in advance, cover with waxed paper, and refrigerate until ready to serve.

Should you use a graham cracker crust or a sweet pastry pie crust? I like them both. A graham cracker crust will be much sweeter than the regular crust. A regular crust will have a nice flaky texture. Either one works well with whipped chocolate ganache.

Refrigerate unused portions.

For a pie with more chocolate flavor try making it using my Whipped Chocolate Ganache Pie With Chocolate Crust.

Looking for a quicker whipped chocolate cream pie? Try my cocoa whipped cream pie. It isn't as rich as the ganache filling, but will satisfy a chocolate craving and is quicker to make.

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