AmericanMedium · Warm To Room Temp
Smoky Chocolate Ganache Pie in a Spiced Crust
A decadent chocolate ganache pie with a hint of smokiness from smoked paprika, nestled in a cinnamon-spiked butter crust. Rich, bold, and unapologetically fiery.
Prep
45 min
Cook
20 min
Total
1h 5m
Method
1
Combine 1.5 cups all-purpose flour, 0.25 tsp salt, and 1 tsp ground cinnamon in a food processor; pulse to blend. Add 0.5 cup cold cubed butter and pulse until the mixture resembles coarse breadcrumbs.
2
Add 1 egg yolk and 2 tbsp brown sugar; pulse just until the dough clumps together. Turn onto a floured surface, form a disc, wrap in plastic, and refrigerate for 30 minutes.
3
4
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, until the edges are lightly golden. Remove weights and parchment, then bake an additional 5 minutes. Cool completely on a wire rack.
5
Heat 200ml heavy cream and 50g butter in a small saucepan over medium heat, stirring until the butter melts and the mixture just begins to simmer at the edges. Do not boil.
6
Place 250g chopped dark chocolate in a heatproof bowl. Pour the hot cream mixture over it and let stand for 2 minutes without stirring.
7
Whisk the chocolate and cream together in slow, circular motions from the center outward until the ganache is smooth and glossy.
8
Sift in 2 tbsp cocoa powder, 30g brown sugar, 0.5 tsp smoked paprika, and 0.25 tsp salt. Stir until fully incorporated and the mixture is silky.
9
Reduce oven temperature to 160°C. Pour the warm ganache filling into the cooled crust, tapping the dish gently on the counter to level the surface and release any air bubbles.
10
Bake the pie for 12-15 minutes, until the edges are set but the center still has a gentle, liquid wobble when you nudge the dish. The center should register 35-40°C on an instant-read thermometer.
11
Remove from the oven and let the pie cool at room temperature for at least 1 hour to allow the ganache to set into a sliceable consistency with a glossy top.
12
Slice the pie with a warm, clean knife (run under hot water and wipe dry between cuts) for clean, sharp edges. Serve at room temperature or slightly warm.
D
Nutri-Score
Needs balance
A–E · lower is better · score 15
Calories
722
per serving
High in saturated fat · 30gCalorie-dense · 722 kcalSource of fibre · 5g
Protein
9g
Carbs
64g
Fat
50g
Sat. fat
30g
Fiber
5g
Sugar
26g
Sodium
243mg
Contains DairyContains EggContains GlutenHigh Saturated FatIndulgent DessertNot Diabetic FriendlyNot Heart HealthyNot Low SodiumNot Weight LossHigh CalorieLow FiberLow ProteinNot Balanced
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
D
Environmental impact
High impact
A–E · lower is better · includes estimates
kg CO2e
2.6
per serving
DCarbonAEU all-round· carbon sets the grade
Water
0.2m³
Land
55Pt
Runoff
0.1g P
Dark Chocolate, chopped drives 75% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
5
Sweet
4
Salty
2
Sour
3
Bitter
5
Spicy
Textures
CrispySilkyTender
Aromas
CaramelChocolateSmokySpicy
Kitchen Equipment
Techniques
Safety & Storage
Cooking Temperature
Do not boil the heavy cream and butter mixture - heat only until butter melts and edges begin to simmer. Boiling may cause the ganache to break or become grainy.
Bake pie at 160°C with center reaching exactly 35-40°C. The center should retain a gentle liquid wobble when the dish is nudged - overbaking will result in a cracked, firm filling instead of a silky ganache texture.
The ganache filling MUST reach at least 74°C (165°F) at the center to ensure food safety. A center temperature of 35-40°C as originally specified falls within the danger zone (4-60°C) where bacteria multiply rapidly. This is especially critical because the filling contains dairy (heavy cream, butter) and the crust contains egg yolk—both high-risk ingredients requiring proper heat treatment.
Handling
Use oven mitts when handling the hot pie dish and when pouring the hot cream mixture over chocolate. The saucepan and bowl reach high temperatures during the ganache preparation step.
Storage
Refrigerate the completed pie within 2 hours of serving. The dairy-based ganache filling (heavy cream, butter) and egg-containing crust create conditions for rapid bacterial growth at room temperature.
Shelf Life
Consume refrigerated pie within 3-4 days for optimal food safety. The dairy and egg content make this a perishable dessert requiring strict time-temperature control.
Cross Contamination
Clean the warm slicing knife thoroughly between each cut - run under hot water, wipe completely dry - to prevent the ganache from smearing and to maintain sharp, clean edges on each slice.
Use separate cutting boards and utensils for the crust dough if any raw flour or egg contact surfaces are a concern, especially if preparing for immunocompromised individuals.
High Risk Population
This recipe contains both dairy and egg allergens. Individuals with milk allergies or egg allergies must avoid this dish entirely. Persons with lactose intolerance should also refrain from consuming this dessert.
Equipment Safety
When blind baking, ensure pie weights or dried beans are properly contained in parchment paper to prevent them from shifting or spilling during the 15-minute initial bake.
The spiced crust must cool completely (room temperature) before adding the warm ganache filling. Pouring hot ganache onto a warm crust may cause the crust to become soggy or the filling to set unevenly.
Pro Tips
Technique
That wobble in the center is your compass, compadre—nudge the dish and if it trembles like molten lava but holds at the edges, you're gold. Pull it too early and you lose the drama; too late and kiss that gooey magic goodbye.
Substitution
Want more smoke without introducing new ingredients? Bump that smoked paprika to three-quarters of a teaspoon—it's still using an ingredient from the list, just with more intention.
From the chef
I created this pie the night I realized smoked paprika was the missing whisper in my chocolate—like finding the right guitar solo that makes the whole song click. This is not a polite dessert, my friends; it's bold, smoky, and that cinnamon crust? It's the bass line that keeps everything grounded while the ganache center stays beautifully molten. When you slice into it and see that gentle wobble, you'll know: I set the bar and then I set it on fire.
TagsChocolateSmokySpicedGanacheRichDecadentCinnamonButter CrustPieBaking
AllergensMilkEggsWheatGluten
Source: generated · June 13, 2026