Chocolate ganache pie is an incredible desert I discovered while living in France. Like most French deserts or patisseries, calories just do not count! The outer crust is deliciously sweet and crumbly with a smooth chocolate filling that simply melts in your mouth.
I have made this recipe a few times since moving back to Canada. Creme fraiche is certainly a main ingredient that does not have a North American equivalent, however replacing it with half heavy cream and half sour cream is as close as I have gotten.
You can make the pie shell yourself or purchase one ready made. It needs to be a “sablé” pie shell for best results. You can purchase them ready made or make one yourself with the provided recipe.
Scroll to the bottom of this page for the easy-print version of this recipe.
Decadent French Chocolate Ganache Pie
1 – 8 inch baked pie shell
300 grams of dark baking chocolate
20 grams of crème fraiche (or 10g of heavy cream and 10g of sour cream stirred together)
30 grams of melted butter
2 whole eggs
250g of flour
125 g butter
50 g of icing sugar
1 egg yolk
30ml of cold water
1 pinch of salt
Step 1: Pie Shell
Either use your store bought sablé pie shell (easy to find in France by Herta), or prepare your pie shell as follows:
Cut the butter into small cubes and rub the flour and butter together with your hands. Once the butter is totally absorbed, add the icing sugar. Add the egg yolk, cold water and a pinch of salt. Mix the ingredients together with your hands until dough forms without becoming to elastic. Wrap it in plastic and let it cool for 30 minutes in the refrigerator.
You can use granulated sugar, however, powdered sugar will help your dough will be more sturdy.
Preheat oven to 180°C and bake pie shell for 20 minutes (faire cuire à blanc).
Step 2. Ganache preparation:
While the pie shell is baking, melt the chocolate and butter together in microwave or on a “bain marie”. Mixing well, add the two whole eggs. The mixture will immediately become very glossy. Gently stir in the crème fraiche or the heavy cream and sour cream.
Pour into the baked pie shell and bake at 180°C for 5 to 6 minutes. Make sure you do not over bake the pie or it will become bubbly and burn…
Decorate and serve with … use your imagination here: ____! We dusted it with some fleur de sel salt from France! Calories? Yes, many.
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