Chocolate Ganache Pie
Our chocolate pie topped with a towering meringue looks impressive but is a snap to prepare. The crust is made from store-bought chocolate cookies and melted butter, while the rich ganache calls for just three ingredients plus a pinch of salt. The filled pie needs to be refrigerated for several hours or up to overnight, so you can do most of the work in advance. All that’s left to do is whip up the billowy meringue, then lightly brown it with a kitchen torch before serving.
Ingredients:
For the piecrust:
- 28 chocolate sandwich cookies, such as Oreos, or 56 thin chocolate wafer cookies
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted
For the chocolate ganache:
- 12 oz. (375 g) semisweet chocolate, chopped
- 2 cups (16 fl. oz./500 ml) heavy cream
- 2 tsp. vanilla extract
- Pinch of kosher salt
For the meringue:
- 7 egg whites
- 3/4 tsp. cream of tartar
- 3/4 cup (6 oz./185 g) sugar
- 1 tsp. vanilla extract
Directions:
Preheat an oven to 350°F (180°C).
To make the piecrust, if using chocolate sandwich cookies, separate the cookies from the filling; scrape off the filling and discard (or enjoy as a treat!). In a food processor, pulse the chocolate cookies until small crumbs form. Transfer to a bowl and add the melted butter. Using a rubber spatula, mix together the cookie crumbs and butter until combined. Pour the mixture into a 9-inch (23-cm) pie dish. Using your hands and the back of a small measuring cup, smooth out the crumbs to form a crust along the bottom and up the sides of the dish.
Bake until the crust is set, about 10 minutes. Transfer the pie dish to a wire rack and let the crust cool completely, about 30 minutes.
Meanwhile, make the ganache: Put the chocolate in a heatproof bowl and set aside. In a small saucepan over medium heat, bring the cream to a simmer; do not let it come to a boil.
Pour the hot cream over the chocolate and let stand for a few minutes until the chocolate softens. Whisk the mixture from the center outward until smooth, then whisk in the vanilla and salt. The ganache will seem thin but will firm up in the refrigerator. Pour the ganache into the cooled piecrust and refrigerate until firm, at least 3 hours or up to overnight.
When ready to serve, make the meringue: In the bowl of an electric mixer fitted with the whisk attachment, beat together the egg whites and cream of tartar on medium speed until foamy, about 2 minutes. Increase the speed to medium-high and slowly add the sugar. Beat until soft peaks form and the egg whites are shiny and glossy, about 4 minutes. Add the vanilla and beat until stiff peaks form, about 1 minute more.
Pipe or spread the meringue over the ganache so that it completely covers the pie. Use the back of a spoon to create swooshes and texture in the meringue. Using a kitchen torch according to the manufacturer’s instructions, toast the meringue until lightly browned. Cut into slices and serve. Serves 8 to 10.
Williams Sonoma Test Kitchen
Recommended Products:
-
$59.95
-
$299.95
(934)
-
$699.95
(190)
-
$49.95
-
$15.95
-
$99.95
-
$27.95
(23)
-
Sugg. Price $200 Our Price $160
(48)
-
$65.95
-
$24.95
