Whipped Chocolate Ganache Pie
- Ganache Chilling Time: 2 to 3 hours
- Pie Crust Preparation time: 20 minutes
- Total time: 3 hours
Ingredients
- 1½ cups heavy whipped cream
- 6-ounces bittersweet or semisweet chocolate; finely chopped
Crust:
Ingredients
(serves 4)
Section
Instructions
-
Prepare the ganache at least 3 hours in advance of when you need to use it.
- To prepare the ganache, bring heavy whipped cream to a boil in a medium saucepan.
- Remove from heat and whisk in chocolate.
- Cover and let stand for 10 minutes.
- With a rubber spatula, stir the mixture until it is perfectly smooth and glossy in color. NOTE: Scrap the bottom of pan with the spatula to make sure all chocolate is melted.
- Cover and chill for at least 2 hours.
- While the ganache is chilling bake the crust. See "Comments Section" below for guidance on which crust to bake.
- Cool crust completely on a cooling rack.
- Remove the chilled ganache from the refrigerator.
- 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.
- Fill the baked crust with the ganache.
- Serve.
Comments
Refrigerate unused portions.Note: You can make this pie 6 to 8 hours in advance, cover with waxed paper, and refrigerate until ready to serve.
Which Crust Should You Use For Your Pie?:
The graham cracker pie crust will be on the sweeter side. The chocolate graham cracker pie crust will offer a more intense chocolate flavor. The baked sweet pie shell will add a nice buttery flavor and a lovely flaky 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.