Equipment Needed
- 9-inch pie dish
- Medium mixing bowl
- Small saucepan
- Measuring cups and spoons
- Spatula
- Whisk
- Food processor or zip-top bag and rolling pin (for crumbs)
Step-by-Step Instructions
I always start by making the crust, as it needs a little time to set. I combine my freshly made graham cracker crumbs with melted butter and a pinch of salt in a bowl—the mixture should hold together when you pinch it. I firmly press it into the bottom and up the sides of my pie dish, using the flat bottom of a measuring cup to really compact it. This is a crucial step I learned the hard way; a loosely pressed crust will crumble when you slice the pie. I then pop it into a preheated oven for about 8 minutes just to set it, which gives it that wonderful toasted flavor and sturdy base. Let it cool completely on a wire rack while you make the filling—a warm crust will melt your ganache.
For the filling, it’s a simple, magical ganache. I pour the heavy cream into a small saucepan and heat it over medium-low until it’s just beginning to simmer, with tiny bubbles forming around the edges. You don’t want it at a roaring boil. Meanwhile, I place all of those glorious dark chocolate chips into a clean, heatproof bowl. Once the cream is ready, I immediately pour it over the chocolate chips, making sure they are fully submerged. Then, I walk away. Seriously, I set a timer for 3 minutes and let it sit. This patience allows the heat to gently melt the chocolate without shocking it.(See the next page below to continue…)