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How to Make Perfect Homemade Pie + Amazing Chocolate Ganache Cream Pie

Chocolate Ganache Cream Pie

Yield: 8 Slices (9-inch pie)
Prep Time: 2 hours 35 minutes
Total Time: 3 hours

Ingredients

  • 9- inch pie crust, baked and cooled (see note)

Ganache Filling:

  • 2 cups (340 g) semisweet or bittersweet chocolate, chopped (see note)
  • 3 cups heavy cream, divided (meaning you'll use 2 1/2 cups first and then 1/2 cup later)
  • 2 teaspoons vanilla extract
  • 4 ounces (113 g) cream cheese, softened to room temperature

Whipped Cream Topping:

  • ¾ cup heavy whipping cream
  • ⅓ cup (38 g) powdered sugar
  • ½ teaspoon vanilla extract

Instructions 

  • For the ganache filling, add the chocolate to a heatproof bowl. Bring 2 1/2 cups cream to a simmer in a medium saucepan. Pour the cream over the chocolate and let the mixture sit for 1-2 minutes. Add the vanilla and whisk to combine until the mixture is glossy and smooth. Cover with plastic wrap and refrigerate until completely chilled, 2-3 hours.
  • When thoroughly chilled, scrape the mixture into an electric stand mixer fitted with the paddle or whisk attachment (or use a handheld electric mixer) and whip until the ganache is fluffy and lighter in color, about 1-2 minutes, scraping down the sides of the bowl as needed.
  • In a small bowl or in a blender, combine the softened cream cheese and remaining 1/2 cup cream and whip or process until smooth and thick.
  • Add the cream cheese mixture to the ganache filling and whip on low speed until combined and no white streaks remain.
  • Spread the chocolate filling in the baked and cooled pie crust.
  • For the whipped cream topping, combine the whipping cream, powdered sugar and vanilla in a blender (or in a bowl using a handheld electric mixer or an electric stand mixer) and mix until thick and fluffy.
  • Spread the whipped cream topping over the pie.
  • If desired, grate chocolate over the top of the pie using a rasp grater or the small/poky holes of a box grater (or garnish with chocolate curls). Serve immediately or refrigerate for 2-3 hours before serving.

Notes

Pie Crust: my go-to pie crusts for any pie, including ones that call for a blind baked pie crust, are this sour cream pie crust or this slightly easier no-fail pie crust. 
For Chocolate: quality is important here! Most chocolate chips won't fare well here (both in texture and taste); the exception I've found is Ghirardelli or Guittard bittersweet or semisweet chocolate chips. Baking bar chocolate (like the Baker's brand, usually found above the chocolate chips) will work well - I've also used Trader Joe's pounds plus bars.
Whipping Cream: my preferred brand of heavy whipping cream is the Darigold brand (I buy it at Costco) - it is 40% cream and whips up thick and fluffy better than other brands I've tried.