Do you ever have a craving for chocolate? What about two different chocolates sitting on top of a buttery graham cracker crust?
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 overnight, so keep that in mind if deciding to make it.
The pie is made in a series of layers, first is the rich and buttery crust.
Double Chocolate Pie
1 1/2 cups graham cracker crumbs
2 tablespoons sugar
6 tablespoons melted butter
Preheat oven to 350°F.
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 minutes. Let completely cool.
Chocolate Ganache Layer
2/3 cup heavy whipping cream
6 ounces 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 minutes, until chocolate is firm.
German Chocolate Cream Layer
1 3/4 cups whipping cream (1/2 cup at room temp, 1 1/4 cups very cold)
4 ounces German chocolate, chopped in small pieces
1/2 teaspoon 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 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 cups 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 overnight.
Whipped Cream Topping
1 cup heavy whipping cream
1/2 teaspoon 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.
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