A few weeks ago, I talked about how pie is the new cupcake. I enjoy both pie and cupcakes, so I will continue to eat both of them. On the other hand, my mom prefers pie. She was never really impressed by the cupcake craze and has been telling me for a while that pie is where its at. So naturally when she made a double chocolate pie, I had to take a few pictures of it.
Double Chocolate Pie
This pie is one of my mom’s favorites. Easy to make and absolutely delicious. A rich base of bittersweet chocolate ganache sits on top of a buttery and crumbly graham cracker crust. Layered on top of the ganache is a sweet German chocolate cream layer. The whole pie is topped with a light and airy whipped cream. This pie will need to chill over night, so keep that in mind if deciding to make it.
use a pre made 9″ graham cracker crust, or make your own. To make your own, you will need:
1 1/2 cup graham cracker crumbs
2 tbsp sugar
6 tbsp melted butter
With a fork in a medium bowl, mix graham cracker crumbs and sugar together. Add melted butter. Stir until a thick paste is formed. Spread the mixture evenly in a 9 inch pie pan. Make sure an even layer is formed on the bottom and sides of the pan. Bake for 8 min at 350. Let completely cool.
Chocolate #1 Ganache Layer
You will need:
2/3 cup heavy whipping cream
6 oz bittersweet chocolate (chopped into small pieces)
In a medium pot, bring the cream to a simmer. Remove from heat and add the chocolate pieces. Let stand for 1 minute. With a whisk, stir until the mixture is smooth and all of the chocolate is melted.
Pour Ganache onto prepared graham cracker crust. Level out the chocolate layer and then place in the freezer for 20 min.
Chocolate Layer #2 German Chocolate Cream
You will need:
1 3/4 cup whipping cream (1/2 cup at room temp, 1 and 1/4 cup very cold)
4 oz German chocolate(chopped in small pieces)
1/2 tsp vanilla extract
1/2 cup powdered sugar
In a medium size pot, bring 1/2 cup of room temperature cream to a simmer. Remove from heat and and add chocolate. Let stand for 1 minute. With a whisk, stir until all chocolate pieces have melted. Let cool to room temperature.
In a chilled mixing bowl, begin whipping 1 1/4 cup cold whipping cream. Add vanilla and slowly add sugar. Whip until thick and fluffy. Add room temperature chocolate mixture. Whip until soft peaks have formed.
Pour mixture onto ganache layer. Spread evenly over ganache surface, going right up to the edges of the pie pan. Chill in refrigerator over night.
Whipped Cream Topping
You will need:
1 cup heavy whipping cream
1/2 tsp vanilla
1/3 – 1/2 cup powdered sugar ( depending on taste)
In a cold mixing bowl, add the cream and vanilla. Begin mixing and slowly add the powdered sugar. Mix until soft peaks have formed. Spread whipped cream over the German chocolate layer of the pie. Let pie set up in the freezer for 20 minutes prior to serving.
Optional: garnish with chocolate shavings.
I learned very quickly that this is not the pie to have around when you live alone. After shooting it, I proceeded to eat half of it. I have now learned I can’t be trusted with whole pies.