Granny’s Chocolate Pie
Granny’s Chocolate Pie is a old-fashioned dessert that blends rich chocolate flavor with a silky texture for the ultimate sweet treat. It’s simple enough for a beginner’s bake yet indulgent enough to impress at any gathering.
Occasionally, chocolate cream pies were topped with meringue and bake again, but this unique take on the pie replaces the meringue with a white chocolate ganache. The soft, silky pie topped with a layer of white ganache is a game changer on the dessert table. In my humble opinion ganache is better than mernigue.
This pie is ideal for holidays, special occasions, or any time you want to make something extraordinary. Whether it’s a family gathering, a potluck, or a cozy weekend indulgence, this pie is guaranteed to bring smiles and requests for the recipe.
What You Need To Make This Chocolate Pie
This pie is the perfect balance of rich chocolate and smooth ganache, making it a standout dessert for any occasion. The recipe is straightforward, with familiar ingredients you find at just about any grocery store.
- ready-made pie crust
- cocoa powder
- eggs (Forgot the eggs? Use these alternatives instead)
- granulated sugar (Running out? Check these sugar swaps)
- unsalted butter
- all-purpose flour
- vanilla
- salt
- evaporated milk
- white chocolate wafers
- heavy cream
- pie weights OR dry beans
- parchment paper
Making The Pie Crust
For this recipe, you will need to slightly prebake the pie crust. Does that worry you? Don’t let it scare you!
Sprinkle a pinch of flour in the bottom of the pie pan, and unroll the pie crust over the pan and gently ease it into the pan. Pinch the edges of the crust. Trim off the excess crust.
Crumple a piece of parchment paper and then smooth it out. Lay it in the pie crust, cover with pie weights or dry beans, and bake the pie crust for 10 minutes with the pie weights.
Remove the pan from the oven, pull the paper and beans from the pie crust. Return the pan to the oven and bake again for 10 more minutes. Remove from the oven and your pie crust is ready to bake.
Granny’s Chocolate Pie
Ingredients
Chocolate Pie
- 1 pie crust ready made
- 5 tbsp cocoa powder
- 3 eggs room temperature
- 1 ½ cups granulated sugar
- 1/3 cup unsalted butter softened
- 2 tbsp all-purpose flour
- 1 tsp vanilla
- 1/4 tsp salt
White Chocolate Ganache Layer
- 1/2 cup evaporated milk
- 1/2 cup heavy cream
- 1 cup white chocolate melting chips or wafers Ghirardelli Wafers
Instructions
- preheat the oven at 325 degrees
- prebake the pie crust: dust the bottom of the pie pan with a pinch of flour
- ease the pie crust into the pan, press the crust into the sides and pinch or crimp around the top of the pie pan
- crumple a piece of parchment paper, lay it in the pie crust, cover with pie weights or dry beans and bake for 15 minutes
- after 10 minutes remove the paper and the weights and bake for another 10 minutes
- meanwhile make the pie: In a medium bowl add flour, sugar, salt and cocoa together.
- Whisk to combine
- Now add the milk to the flour mixture
- Stir to combine
- In a small bowl beat the eggs and add to the cocoa mixture
- Stir to combine
- Add the vanilla and butter to the cocoa mixture
- Use a hand mixer and beat it until the mixture gets smooth
- Now, pour this batter into the pie shell
- Bake for 50 – 60 minutes or until the center is no longer runny but still has jiggle
- Cool completely
- Begin the white chocolate ganache while the pie is cooling
- Add white chocolate wafers to a medium sized bowl and set aside
- In a small pot, heat cream over low heat, stirring occasionally
- Heat until just before boiling, bubbles will start to appear in the cream at the edge of the pot
- Remove the cream from the heat and pour over the chocolate wafers
- Let stand for 2-3 minutes and then stir until completely smooth
- Let the white chocolate ganache cool to room temperature, this will take sometime, do not let it get completely solid
- When the pie is cool pour the ganache on top of the pie
- Set to the side to cool completely
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