Easy Dark Chocolate Pie

Ever have one of those nights that you want some kind of dessert but you don't know what you want and only have a few things in the pantry to make it?!?

This pie is so quick and easy to make, the longest part is the time chilling it. Preferably the pie should sit in the fridge over night but the freezer for a little while the back in fridge will work well. The flavors is so rich and velvety....yummy!

I did tweak the recipe quite a bit. Everything in red is what I did.

Prep Time : 2 hours 30 minutes | Cook Time : 8 minutes | Total Time : 2 hours 38 minutes | Servings : 10 | Calories : 483kcal

INGREDIENTS

Cookie Crust:

1 1/2 cups cookie crumbs (sugar cookie, graham cracker, digestive, etc.)*

6 Tbsp unsalted butter melted

1/4 cup granulated sugar

**I used 5 oreos and 1 1/2 packs of graham crackers, regular stick butter, and no sugar.....put it in my food processor then added melted butter****

Dark Chocolate Ganache Filling:

12 oz good quality dark chocolate ** 340g, finely chopped

8.5 oz heavy whipping cream 1 cup, 240g

4 Tbsp unsalted butter room temperature, broken up

****I used leftover dark chocolate, put it through my processor added butter to it, then added warmed up cream, processed until well combined*****

Toppings:

Maldon Sea Salt Flakes

Dulce de Leche

****added sweetened shredded coconut and cool whip*****

INSTRUCTIONS

Cookie Crust:

Preheat oven to 350F.Combine all ingredients in a medium bowl until crumbly. Press firmly into a 9″ tart pan (sides first, then bottom).*** Bake for 7-8mins. Cool completely in pan.

Dark Chocolate Ganache Filling:

Place chopped chocolate and butter into a large bowl. In a small saucepan, bring cream just barely to a simmer. Pour over chopped chocolate and cover bowl immediately with plastic wrap. Let stand 5 mins. Stir with a spatula until combined and smooth. ****Pour into cooled tart shell and allow to set – overnight at room temperature or 1-2 hours in the fridge. Sprinkle with sea salt and drizzle with dulce de leche (or any other sauce) if desired. Serve at room temperature.

I will be trying different chocolates, crust, toppings combinations. New post coming soon.

Enjoy and God bless!