Name: Chocolate Ganache Pie
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 batch pasta frolla; 1 lb dark chocolate; 1 cup heavy cream; 6 eggs; 1 shot coffee liqueur

Silky dark chocolate ganache enriched with coffee liqueur, baked inside a buttery pasta frolla crust.

Chocolate Ganache Pie in pasta frolla crust

Servings

Servings: Base recipe = 8 servings.

Ingredients

Pasta frolla: batch
Dark chocolate: lb
Heavy cream: cup
Eggs:
Coffee liqueur: shot

Preparation

Prepare and chill the pasta frolla shell.
Heat cream and pour over chopped chocolate; whisk until smooth.
Whisk in eggs and coffee liqueur.
Bake at 300°F / 150°C for 35–40 minutes. Cool completely.

Nutrition Facts (per slice)

Calories450

Fat (g)30

Carbs (g)32

Protein (g)7

Chef Costing, Labor & Pricing

Food Cost$0.00

Labor Cost$0.00

Cost / Slice$0.00

Menu Price$0.00

Ingredient Costs

Chocolate ($/lb) Cream ($/cup) Egg ($ each) Liqueur ($/shot) Frolla ($/batch)

Labor

Minutes Rate/hr Margin

Diet
Vegetarian

Style
Crostata · Ganache

Texture
Silky · Rich

Pairing
20-Year Tawny Port

← Dolci Directory Open Menu Builder

Wine Pairing

Suggested wine: Porto Ferreira Dona Antonia Tawny 20 Years Old
Why it works: Oxidative maturity brings nuts, spices, dried fruit, and marmalade—exactly the flavors that lift dark chocolate and coffee notes without making the pairing heavy.

On the palate: Full-bodied, delicate, soft, velvety, and lingering, with balanced freshness. Perfect with caramel-rich desserts and chocolate.

Serving Note

Serve slightly cool (12–14°C / 54–57°F). The pie should be fully cooled so the ganache is set—this keeps the port feeling elegant and not syrupy.