This Decadent 5-Ingredient Whipped Ganache Pie delivers big, bold chocolate flavor without being too sweet. The fact that it only requires a few ingredients and whips up in no time will make this chocolate pie your new favorite summer dessert.
The cookie crust for this pie is made from Nabisco Famous Chocolate Wafers that have been ground fine and baked until a firm pie crust is formed. If you have trouble finding Famous Chocolate Wafers, you can also use the cookie portion of Oreos. It’s a sacrifice, but if your family is anything like mine, I’m sure you could find someone to help take the discarded filling and leftover cookies off your hands. If you’re really looking to make this easy recipe even easier, you can also use a ready-made chocolate crumb crust.
The filling is a rich blend of cream, chocolate and hazelnut flavoring, but if hazelnut isn’t your thing, I provide insight into other flavoring options later in this post.
Jump to RecipeA ganache that can flex
I love recipes that can do double or triple duty. This ganache recipe is one of those that can be whatever I need to be in the moment. It serves as a beautiful glaze for my Chocolate Gateau Nicole. In this Decadent 5-Ingredient Whipped Ganache Pie recipe, we chill the ganache down before whipping it into a buttercream-like consistency. However, to glaze a finished cake, we would use it immediately after incorporating the chocolate into the warm cream – while it is still in an easily pourable, liquid state. When warm, this ganache is also great for dipping the tops of doughnuts.
This ganache is also the base for my Easy 5-Ingredient Black Currant Chocolate Truffles. Once flavored and completely chilled, the ganache can be scooped and rolled into truffles. At the holidays, I will often make a batch of these truffles. Dipped in tempered chocolate and dusted with edible gold dust, they make an elegant homemade gift.
Indulgence tip: My husband enjoys tossing one in a cup of coffee for an after-dinner treat. Delicious!
Because this ganache is heavy on cream, it can be whipped into a dense but airy ganache that serves as the focus of this chocolate pie. To see the transformation, check out my video on how to make this dessert from start to finish. This pie is rich, not overly sweet and big on dark chocolate flavor. A thin slice of this Decadent 5-Ingredient Whipped Ganache Pie will satisfy even the most ardent chocolate lover. To round out this Decadent 5-Ingredient Whipped Ganache Pie, top it with a little sweetened whipped cream and tart, fresh berries to cut the richness.
Building flavors in this Decadent 5-Ingredient Whipped Ganache Pie
Vanilla is a staple in my pantry, but I also like to use liqueurs to build flavor in my bakes. By FDA standards, pure vanilla extract contains a minimum of 35 percent alcohol. This is roughly the same percentage of alcohol found in many flavored liqueurs. On average one teaspoon of vanilla will have the same amount of alcohol as one to two teaspoons of alcohol – depending on the proof of the alcohol (alcohol content by volume). The higher the proof, The higher the alcohol content. For example, a liqueur listed as 100-proof is 50 percent alcohol. Anything listed as 80-proof would be 40 percent alcohol.
In essence, you can impart a lot of flavor by simply substituting a little liqueur as your flavoring of choice.
In this recipe for Decadent 5-Ingredient Whipped Ganache Pie, I wanted something low in alcohol, but something a little more complex than vanilla. The flavor profile of Italian hazelnuts pairs beautifully with dark chocolate, and so I reached for Frangelico Liqueur to serve as the flavoring in this dessert. Frangelico has notes of vanilla, chocolate and roasted coffee – all flavors which naturally enhance the richness of the chocolate. The infusion of hazelnut flavor is nutty, sweet and subtle.
You don’t have to use any flavoring in this pie, or you can substitute vanilla or another liqueur of your choice, but I encourage you to give Frangelico a try. You can find a small bottle at most grocery stores or specialty stores, and it certainly deserves a little space next to the vanilla or almond extract in your pantry.
Although vengeance is a dish best served cold, this chocolate pie is best served room temp
Why room temperature? Like buttercream, this ganache gets very firm when cold. It’s still delicious, but like a good cheese or any butter-rich dessert, you’ll have an easier time cutting through it and the texture and taste will improve when it’s had a chance to warm up.
You can store this pie in the refrigerator for up to a week, but allow it to come to room temperature before serving so it has time to soften. Top with fresh fruit and sweetened whipped cream just before serving.
Decadent 5-Ingredient Whipped Ganache Pie
Course: DessertCuisine: AmericanDifficulty: Intermediate10
servings30
minutes15
minutesThis decadent pie can easily serve 12 if the slices are cut smaller.
Ingredients
- For the cookie crust
2 cups chocolate cookie crumbs, ground fine
4 Tbsp. unsalted butter
1/4 tsp. kosher salt
- For the ganache
1 1/4 cup heavy whipping cream
12 oz. dark chocolate (60 percent cocoa minimum)
1-2 Tbsp. of liqueur to flavor (optional)
- Finishing the pie
1/2 cup heavy cream, sweetened with powdered sugar and vanilla and whipped to stiff peaks.
Fresh fruit
Cocoa nibs (optional)
Directions
- Prepare the crust
- Preheat oven to 350 degrees F. Have a 9-inch pie pan or individual tart shells set aside.
- In a large capacity food processor, grind the chocolate cookies into a fine crumb. Add the butter and salt and continue to pulse until completely combined.
- Using your hands or the back of a measuring cup, press the crumb crust into place until an even surface is formed.
- Bake at 350 degrees F for 10-12 minutes until the crust is firmly set. Allow to cool to room temperature before filling. Smaller shells will require less time – approximately 7-10 minutes.
- Prepare the ganache
- In a heavy bottom sauce pan over medium heat, bring the cream just below the boil – approximately 3-5 minutes. Remove from the heat and pour over the chocolate.
- Gently whisk the chocolate and cream until they come together to form a smooth, glossy ganache. At this stage you can add your desired liqueur flavoring.
- Allow the ganache to cool for approximately 2 hours before whipping.
- Finish the pie
- Using a stand mixer and whisk attachment, whip the ganache until it lightens in color and doubles in volume – approximately 5 minutes. When ready, the ganache will have the texture of a stiff buttercream. Spoon the whipped ganache into the pie crust and spread evenly.
- Serve room temperature and top with whipped cream and fresh fruit. Cocoa nibs (optional).
Notes
- It’s such a small amount of salt, do I really need it? Don’t be tempted to skip the salt. Yes, it’s a small amount, but what that tiny bit does to elevate the flavor of this pie is considerable. In fact, a little sprinkle of sea salt flakes on the top of the pie before serving is a nice touch as well.
