Makes One 9-inch pie, serving 6 to 8 Prep Time: 10 minutes Baking Time: 13 minutes Cooling Time: 30 minutes Chilling Time: 1 hour Level: *
9-inch pie pan
Heavy-duty aluminum foil
Pie weights or dry beans
Electric stand mixer, bowl, and whisk
Wire colling rack
Pastry bag fitted with plain tip (optional)
3 cups Milk Chocolate Ganache, at room temperature (recipe below)
3 cups White Chocolate Ganache Whipping Cream at room temperature, divided ( recipe below)
¼ cup shaved chocolate curls (optional)
Preheat the oven to 450°F. On a lightly floured surface with a floured rolling pin, roll the dough into a circle. Gently roll the dough around the rolling pin and position the pin over a 9-inch pie pan. Unroll the dough, gently easing the dough into the pan and gently but firmly pressing the dough against the side and bottom of the pan, taking care not to pull or stretch the dough. Line the pie shell with two pieces of heavy-duty foil and fill the pie weights or dry beans. Bake for 8 minutes. Remove the foil and weights and bake for about 5 minutes longer, until lightly brown. Cool on a wire cooling rack.
While the crust is cooling, make the filling. In the bowl of an electric mixer fitted with the whisk attachment, whip the Milk Chocolate Ganache on medium speed for 2 minutes until light and fluffy. Using a rubber spatula, fold 1 ½ cups of the White Chocolate Ganache whipped cream into the ganache.
Spoon the filling into the cooled crust and smooth the surface. Refrigerate for at least 1 hour and up to 10 hours to chill.
Just before serving, top the pie with dollops of remaining White Chocolate Ganache Whipped Cream. (Alternatively, spoon the whipped creams into pastry bag fitted with a plain tip and pipe florets around the edge of the pie.) Garnish with chocolate curls, if desired.