Dark Chocolate Ganache Pie
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 255.6
- Total Fat: 17.2 g
- Cholesterol: 15.0 mg
- Sodium: 130.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.7 g
- Protein: 3.4 g
View full nutritional breakdown of Dark Chocolate Ganache Pie calories by ingredient
Introduction
Quick and easy! A big hit for the party! Quick and easy! A big hit for the party!Number of Servings: 8
Ingredients
-
4 serving Land O Lakes, Unsalted Butter, 1 Tbsp
12 oz Almond Breeze Almond Milk, Unsweetened Original, shelf stable
4 serving Graham Crackers Honey Maid Honey Grahams Nabisco (GS) 8 crackers= 2 full sheets
1 serving Salt
2 bars Endangered Species Strong Velvety Dark Chocolate 88% cocoa 3 oz bar (6 Oz total)
Directions
First step make and bake a graham cracker crust:
Pre-heat oven to 375 with a rack in the center.
In a medium size mixing bowl or large measuring Pyrex (or in a food processor or blender) break up and crush fine the graham crackers. In a bowl mix the Graham cracker with half of the butter 2 tablespoons melted. Mix well. Press and smooth into the bottom of a butter greased Pyrex pie pan with the back of a metal soup spoon, and bake the crust for 7 minutes at 375 and then remove from oven and let cool.
Second step make the ganache filling:
Heat 1-1/2 cups almond milk in a pan on the stove just until a soft boil. Turn down heat to lowest setting and add two, 3 oz candy bars (6 oz total) of the very finest darkest chocolate you can buy, broken into small pieces. Stir frequently to melt it completely, takes about 3 minutes. Then turn off the heat and remove the pan completely from the stove. Immediately stir in 2 tablespoons softened or melted butter, 1/4 to 1/2 teaspoon of salt to taste. Carefully taste (I blow on a little bit to cool it so I don’t burn my mouth as it is hot). If tastes too bitter for you add a teaspoon of sugar. Mix well. Let the ganache filling cool for 5 minutes then pour into cooled pie crust. Let cool for 15 minutes or more, then put in refrigerator uncovered. Bring to room temperature again to serve.
Serving Size: Makes 8 servings
Pre-heat oven to 375 with a rack in the center.
In a medium size mixing bowl or large measuring Pyrex (or in a food processor or blender) break up and crush fine the graham crackers. In a bowl mix the Graham cracker with half of the butter 2 tablespoons melted. Mix well. Press and smooth into the bottom of a butter greased Pyrex pie pan with the back of a metal soup spoon, and bake the crust for 7 minutes at 375 and then remove from oven and let cool.
Second step make the ganache filling:
Heat 1-1/2 cups almond milk in a pan on the stove just until a soft boil. Turn down heat to lowest setting and add two, 3 oz candy bars (6 oz total) of the very finest darkest chocolate you can buy, broken into small pieces. Stir frequently to melt it completely, takes about 3 minutes. Then turn off the heat and remove the pan completely from the stove. Immediately stir in 2 tablespoons softened or melted butter, 1/4 to 1/2 teaspoon of salt to taste. Carefully taste (I blow on a little bit to cool it so I don’t burn my mouth as it is hot). If tastes too bitter for you add a teaspoon of sugar. Mix well. Let the ganache filling cool for 5 minutes then pour into cooled pie crust. Let cool for 15 minutes or more, then put in refrigerator uncovered. Bring to room temperature again to serve.
Serving Size: Makes 8 servings
Member Ratings For This Recipe
-
ROSSYFLOSSY
-
KATHYJO56
-
NANCYPAT1
-
EVILCECIL