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Chocolate Ganache Custard Pie

There is something wonderfully indulgent about a chocolate custard pie: a crisp pastry crust, a silky chocolate filling, and a rich ganache topping that turns every slice into a special dessert. This Chocolate Ganache Custard Pie combines the smoothness of classic baked custard with the deep flavor of chocolate and the luxurious finish of ganache.

The secret is to cook the custard gently so it stays creamy rather than becoming firm or grainy. Once chilled, the pie develops a beautifully smooth texture that contrasts with the delicate crust and glossy chocolate topping.

Ingredients

For the Pie Crust

1 ½ cups all-purpose flour
½ cup cold unsalted butter, cut into small cubes
¼ cup granulated sugar
¼ teaspoon salt
3–4 tablespoons ice-cold water

For the Chocolate Custard Filling

1 ½ cups whole milk
½ cup heavy cream
6 ounces semi-sweet or dark chocolate, finely chopped
½ cup granulated sugar
3 large eggs
2 large egg yolks
1 teaspoon vanilla extract
¼ teaspoon salt

For the Ganache

4 ounces semi-sweet or dark chocolate, finely chopped
½ cup heavy cream
1 tablespoon unsalted butter, optional, for extra shine

Optional Garnishes

Chocolate shavings
Cocoa powder
Whipped cream
Fresh berries
A light sprinkle of flaky sea salt

Step 1: Prepare the Pie Dough

Begin by making the crust. In a large bowl, whisk together the flour, sugar, and salt.

Add the cold butter and work it into the flour using a pastry cutter or your fingertips. Stop when the mixture resembles coarse crumbs with a few small pieces of butter still visible. Those little pieces of butter will help create a tender, flaky crust.

Add the ice water one tablespoon at a time, gently mixing until the dough begins to hold together. Avoid adding more water than necessary.

Shape the dough into a disk, wrap it, and refrigerate it for at least 30 minutes.

Step 2: Roll and Blind-Bake the Crust

Lightly flour your work surface and roll the chilled dough into a circle slightly larger than your pie dish.

Carefully transfer the dough into a 9-inch pie dish. Press it gently against the bottom and sides without stretching it. Trim the edges and crimp them however you like.

Prick the bottom of the crust several times with a fork. Line it with parchment paper and fill it with pie weights or dried beans.

Bake in a preheated 375°F (190°C) oven for about 15 minutes. Remove the parchment and weights, then bake for another 5–8 minutes, until the crust is lightly golden.

Allow the crust to cool slightly while you prepare the filling.

Step 3: Make the Chocolate Base

Place the chopped chocolate in a heatproof bowl.

In a saucepan, combine the milk and heavy cream. Warm the mixture over medium-low heat until it is hot and steaming, but do not allow it to boil vigorously.

Pour the hot dairy mixture over the chopped chocolate. Let it sit for about 2 minutes, then whisk gently until the chocolate melts completely and the mixture becomes smooth and glossy.

Set it aside to cool slightly.