US
UK Chocolate Ganache Pie
We’ve got the secret to the best crust: our all-butter Shortbread Fingers! Crushed into a buttery base, they create a pie crust that’s irresistibly rich and melt-in-your-mouth delicious. 🥧✨
Ingredients
For the Crust:
2 cups Walkers Shortbread All-Butter Fingers (crumbled finely)
5 tablespoons unsalted butter (melted)
For the Ganache Filling:
1 ½ cups heavy cream
12 ounces (about 2 cups) semi-sweet or dark chocolate (finely chopped or use chocolate chips)
1 teaspoon pure vanilla extract
¼ teaspoon salt
Optional Toppings:
Whipped cream
Shaved chocolate
Method
Step 1: Make the Crust
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the finely crushed Walkers Shortbread crumbs and melted butter. Mix until the crumbs are evenly coated and the texture resembles wet sand.
Press the mixture evenly into a 9-inch pie dish, covering the bottom and sides firmly.
Bake for 8-10 minutes, until the crust is lightly golden and set. Remove from the oven and let cool completely.
Step 2: Prepare the Ganache Filling
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
Place the chopped chocolate in a medium heatproof bowl.
Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate.
Add the vanilla extract and salt, then gently whisk the mixture until smooth and glossy.
Step 3: Assemble the Pie
Pour the ganache filling into the cooled shortbread crust, spreading it evenly with a spatula.
Chill the pie in the refrigerator for at least 4 hours, or until the ganache is fully set.
Step 4: Garnish and Serve
Before serving, garnish with whipped cream and shaved chocolate.
Slice with a sharp knife, wiping it clean between cuts for neat slices. Enjoy!
