Servings: 12
No Bake Chocolate Ganache Pie
The rich and luscious chocolate filling for this pie has just 2 main ingredients! Pour into a prepared pie crust and enjoy the tastiest, easiest no baking Chocolate Ganache Pie!
Ingredients
- 15 ounce can sliced peaches in juice, cling or clingless
- 12 ounces chocolate chips, or baking chocolate (2 cups semi-sweet, bittersweet, or milk chocolate, depending on your preference)
- 1 teaspoon vanilla extract, optional
- 1 pinch salt, optional
- pre-made chocolate cookie pie crust, like an Oreo pie crust (see notes for homemade)
- whipped cream, (for serving)
- shaved chocolate, (take a regular chocolate bar and grate the corner on a grater) (for serving)
- Medium-large microwave-safe bowl (to melt chocolate chips, or set up a double boiler)
Instructions
- Drain the juice from the canned peaches. Save it and use it to flavor water, setzer, iced tea, or cocktails. You should have about 1.5 cups peaches.
- Blend the peaches in a blender until totally smooth and liquified.
- Melt the chocolate chips in the microwave in 20-30 second intervals. (I only need a total of 1 minute to melt 2 cups of chocolate chips.) Once they are softened, stir them around and the residual heat will melt them fully.
- Add the melted chocolate chips to the blender and process until combined, stopping to scrape down the peach juices from the sides. If you want, blend in the vanilla and a pinch of salt.
- Pour the chocolate mixture into the prepared pie crust and refrigerate for at least 2 hours, or overnight.
- Slice with a sharp knife, wiping the knife clean with a paper towel in between slices. This pie is really rich, so I recommend dividing into 12 slices.
- Serve chilled or let sit at room temperature for 15-20 minutes to soften. Top with whipped cream and chocolate shavings.
Notes
- The peaches can be in any kind of juice (pear, apple, etc). I find that the semi-sweet chocolate chips + canned peaches in juice are sweet enough, so there is no need to pie peaches in syrup.
- A chocolate cookie crust is best here, but a graham cracker crust can be used too. If you want a homemade crust, combine 22 oreos + 5 tablespoons unsalted butter in a food processor and blend until you get a mixture with the texture of wet sand. Press that mixture into a pie dish.
- You can make homemade whipped cream by whipping 1 cup of heavy whipping cream, 2 tablespoons of confectioner's sugar, and ½-1 teaspoon vanilla with an electric mixer until peaks form. You can make it a little thicker than regular whipped cream by whipping a few seconds extra so it's easy to spoon and spread (just don't turn it into butter by accident!).
- This can be a 2-ingredient chocolate ganache recipe if you want to skip the crust. Just spray a pie dish or an 8x8 baking container with vegetable oil, pour the chocolate mixture directly in there, and refrigerate. Slice into pieces and enjoy!
- A fun variation of this pie is to add a handful of mini chocolate chips to the blender once everything is smooth, and then just pulse once or twice (do NOT blend them in). You'll have bits of harder chocolate in your fudgey filling.
- If making this ahead of time, cover with plastic kitchen wrap once it cools and hardens, and add the whipped cream right before serving. The pie will keep fresh in the fridge for at least 3 days (we always finish it within 3 days, it might last longer!). It freezes well, too, if you have leftovers you don't want to eat all at once.
- Nutrition facts assume 12 slices and do not include whipped cream. Actual nutrition will depend on actual ingredients used, so check the labels if you are tracking calories.
Nutrition Facts
Calories 224kcal (11%)Carbohydrates 31g (10%)Protein 0.3g (1%)Fat 12g (18%)Saturated Fat 6g (38%)Polyunsaturated Fat 0.03gMonounsaturated Fat 0.02gSodium 61mg (3%)Potassium 125mg (4%)Fiber 1g (4%)Sugar 24g (27%)Vitamin A 116IU (2%)Vitamin C 1mg (1%)Calcium 22mg (2%)Iron 0.1mg (1%)
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