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Smoked Chocolate Cream Pie with Barrel-Aged Whiskey Ganache Recipe

Smoked Chocolate Cream Pie with Barrel-Aged Whiskey Ganache Recipe

Learn how to make this showstopping homemade smoked chocolate cream pie with a luxurious barrel-aged whiskey ganache. This best dessert combines graham cracker crust, tea-smoked chocolate custard, and an easy whiskey-infused topping for a sophisticated treat that's surprisingly simple to create.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
25 mins
Serves:
1 pie (8 slices)
A close-up cross-section of the pie reveals three distinct layers - a crumbly chocolate graham crust, a silky smoked chocolate custard center, and a glossy whiskey ganache topping. Shot in warm, diffused natural light that highlights the pie's different textures and gleaming surface. The slice sits on a weathered wooden board beside a small tumbler of amber whiskey, with chocolate shavings and a light dusting of smoked salt scattered artfully around the plate. Steam from a just-cut slice suggests warmth, while condensation on the ganache layer indicates perfect setting. The contrast between the dark chocolate filling and caramel-hued ganache creates visual depth against the rustic serving elements.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g chocolate graham crackers (or digestive biscuits)</li><li class="ingredients-single-item">85g unsalted butter, melted</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">2g fine sea salt</li><li class="ingredients-single-item">For the smoked chocolate filling:</li><li class="ingredients-single-item">300ml heavy cream</li><li class="ingredients-single-item">150ml whole milk</li><li class="ingredients-single-item">200g dark chocolate (70% cocoa), finely chopped</li><li class="ingredients-single-item">80g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">30g cornstarch</li><li class="ingredients-single-item">3g fine sea salt</li><li class="ingredients-single-item">15g unsalted butter, room temperature</li><li class="ingredients-single-item">5g liquid smoke (or 2 tablespoons lapsang souchong tea)</li><li class="ingredients-single-item">5ml vanilla extract</li><li class="ingredients-single-item">For the whiskey ganache:</li><li class="ingredients-single-item">150g dark chocolate (60% cocoa), finely chopped</li><li class="ingredients-single-item">120ml heavy cream</li><li class="ingredients-single-item">30ml barrel-aged whiskey (bourbon or rye)</li><li class="ingredients-single-item">25g unsalted butter, room temperature</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">2g smoked sea salt flakes</li><li class="ingredients-single-item">20g chocolate shavings</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Fine-mesh strainer</li><li class="equipment-single-item">Heatproof bowls</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Stovetop smoker (optional, for tea smoking method)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Begin with the crust by pulverizing the chocolate graham crackers in a food processor until you have fine crumbs. The finer the crumbs, the more cohesive your crust will be. Add the melted butter, sugar, and salt, then pulse until the mixture resembles wet sand and holds together when pinched.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Press the crumb mixture firmly and evenly into your pie dish, starting with the sides and working your way to the bottom. Use the bottom of a measuring cup to compact the crust - this creates a sturdy base that won't crumble when sliced. Bake for 10 minutes until the crust is fragrant and set. Remove from the oven and let cool completely on a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>For the tea smoking method (if not using liquid smoke): Line a stovetop smoker or heavy-bottomed pan with foil, sprinkle 2 tablespoons of lapsang souchong tea on the foil. Place a small heat-safe dish containing your chopped chocolate above the tea leaves. Cover tightly with foil or a lid, leaving a small vent. Heat on low for 10-15 minutes until you see wisps of smoke, then close completely and remove from heat. Let the chocolate absorb the smoke for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>For the filling, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl until pale and thickened. This creates the base for your custard and the thorough mixing prevents lumps. In a saucepan, heat the cream and milk until steaming but not boiling. Slowly stream half the hot cream mixture into the egg mixture while whisking constantly - this tempers the eggs so they don't scramble.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium heat, whisking continuously, until the mixture thickens and begins to bubble, about 3-5 minutes. The custard should coat the back of a spoon and hold a line when you run your finger through it. Remove from heat immediately to prevent overcooking.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the smoked chocolate (or regular chocolate plus liquid smoke), butter, and vanilla to the hot custard. Let sit for 1 minute to soften the chocolate, then whisk until completely smooth and glossy. The residual heat melts the chocolate while the butter adds richness and shine. Strain through a fine-mesh sieve to ensure silky smoothness.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the chocolate filling into the cooled crust and smooth the top with an offset spatula. Press a piece of plastic wrap directly onto the surface (this prevents a skin from forming) and refrigerate until set, at least 4 hours or preferably overnight. Patience here yields the perfect sliceable texture.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>For the whiskey ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer at the edges. Pour the hot cream over the chocolate and let stand for 2 minutes before gently stirring until smooth. The gentler you stir, the fewer air bubbles you'll create.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>When the ganache has cooled slightly but is still fluid (about 40°C/104°F), stir in the whiskey and softened butter until fully incorporated. The alcohol adds flavor but won't fully cook out, so the ganache retains a delightful spirit-forward note. The butter creates a silky texture and beautiful sheen.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the chilled pie from the refrigerator and carefully peel off the plastic wrap. Pour the whiskey ganache over the set filling, tilting the pie to create an even layer. If needed, use an offset spatula to smooth the top. Return to the refrigerator for 30 minutes until the ganache is set but still has a slight shine.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Just before serving, garnish the pie with a light sprinkle of smoked sea salt flakes and chocolate shavings. The salt enhances the smoky flavor and cuts through the richness. For clean slices, dip your knife in hot water and wipe dry between cuts. Serve chilled but allow to sit at room temperature for 15-20 minutes for the optimal creamy texture and full flavor development.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Smoked Chocolate Cream Pie with Barrel-Aged Whiskey Ganache Recipe?

This dessert requires chocolate graham crackers, butter, dark chocolate, heavy cream, milk, egg yolks, cornstarch, liquid smoke (or lapsang souchong tea), vanilla, barrel-aged whiskey, and smoked sea salt for garnish. These ingredients create distinct layers of graham crust, smoked chocolate custard, and whiskey ganache.

How to cook Smoked Chocolate Cream Pie with Barrel-Aged Whiskey Ganache Recipe at home?

Learn how to cook Smoked Chocolate Cream Pie with Barrel-Aged Whiskey Ganache by creating three distinct components: first bake a chocolate graham cracker crust, then prepare a smoked chocolate custard filling (using either liquid smoke or tea-smoking method), and finally top with a luxurious whiskey-infused ganache. The process involves tempering eggs properly, achieving the right custard consistency, and allowing proper setting time.

Can I substitute the liquid smoke in a chocolate dessert for another ingredient?

Yes, you can substitute liquid smoke with 2 tablespoons of lapsang souchong tea using the tea-smoking method described in the recipe. Alternatively, try smoked salt, a touch of mezcal, or even chipotle powder for different smoky notes. The key is using a subtle amount that complements rather than overwhelms the chocolate.

What type of whiskey works best for a chocolate ganache topping?

Barrel-aged whiskeys like bourbon, rye, or Scotch work superbly for chocolate ganache as they impart rich caramel, vanilla, and oak notes. Choose a whiskey you enjoy drinking, as the flavour will be prominent. For this dessert, bourbons with chocolate or coffee undertones are particularly harmonious with the smoky chocolate base.

How far in advance can I make a layered chocolate cream pie?

You can make a layered chocolate cream pie up to 2 days in advance. The crust can be prepared 3-4 days ahead and stored at room temperature. The filled pie (without ganache) keeps well for 48 hours refrigerated. Add the ganache topping within 24 hours of serving for optimal texture and a beautiful glossy finish.

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This best dessert combines graham cracker crust, tea-smoked chocolate custard, and an easy whiskey-infused topping for a sophisticated treat that's surprisingly simple to create.", "prepTime": "PT45M", "cookTime": "PT25M", "totalTime": "PT5H10M", "keywords": "smoked chocolate pie, whiskey ganache, barrel-aged dessert, chocolate cream pie, gourmet pie recipe", "recipeYield": "8", "recipeCategory": "Dessert", "recipeCuisine": "American", "nutrition": { "@type": "NutritionInformation", "calories": "425 calories", "carbohydrateContent": "38 g", "proteinContent": "5 g", "fatContent": "28 g", "saturatedFatContent": "16 g", "cholesterolContent": "155 mg", "sodiumContent": "210 mg", "sugarContent": "24 g", "servingSize": "1 slice" }, "recipeIngredient": [ "200g chocolate graham crackers (or digestive biscuits)", "85g unsalted butter, melted", "30g granulated sugar", "2g fine sea salt", "300ml heavy cream", "150ml whole milk", "200g dark chocolate (70% cocoa), finely chopped", "80g granulated sugar", "4 large egg yolks", "30g cornstarch", "3g fine sea salt", "15g unsalted butter, room temperature", "5g liquid smoke (or 2 tablespoons lapsang souchong tea)", "5ml vanilla extract", "150g dark chocolate (60% cocoa), finely chopped", "120ml heavy cream", "30ml barrel-aged whiskey (bourbon or rye)", "25g unsalted butter, room temperature", "2g smoked sea salt flakes", "20g chocolate shavings" ], "recipeInstructions": [ { "@type": "HowToStep", "name": "Prepare Crust", "text": "Preheat your oven to 175°C (350°F). Begin with the crust by pulverizing the chocolate graham crackers in a food processor until you have fine crumbs. The finer the crumbs, the more cohesive your crust will be. Add the melted butter, sugar, and salt, then pulse until the mixture resembles wet sand and holds together when pinched." }, { "@type": "HowToStep", "name": "Form and Bake Crust", "text": "Press the crumb mixture firmly and evenly into your pie dish, starting with the sides and working your way to the bottom. Use the bottom of a measuring cup to compact the crust - this creates a sturdy base that won't crumble when sliced. Bake for 10 minutes until the crust is fragrant and set. Remove from the oven and let cool completely on a wire rack." }, { "@type": "HowToStep", "name": "Smoke Chocolate (Optional)", "text": "For the tea smoking method (if not using liquid smoke): Line a stovetop smoker or heavy-bottomed pan with foil, sprinkle 2 tablespoons of lapsang souchong tea on the foil. Place a small heat-safe dish containing your chopped chocolate above the tea leaves. Cover tightly with foil or a lid, leaving a small vent. Heat on low for 10-15 minutes until you see wisps of smoke, then close completely and remove from heat. Let the chocolate absorb the smoke for 15 minutes." }, { "@type": "HowToStep", "name": "Prepare Custard Base", "text": "For the filling, whisk egg yolks, sugar, cornstarch, and salt in a medium bowl until pale and thickened. This creates the base for your custard and the thorough mixing prevents lumps. In a saucepan, heat the cream and milk until steaming but not boiling. Slowly stream half the hot cream mixture into the egg mixture while whisking constantly - this tempers the eggs so they don't scramble." }, { "@type": "HowToStep", "name": "Cook Custard", "text": "Pour the tempered egg mixture back into the saucepan with the remaining cream. Cook over medium heat, whisking continuously, until the mixture thickens and begins to bubble, about 3-5 minutes. The custard should coat the back of a spoon and hold a line when you run your finger through it. Remove from heat immediately to prevent overcooking." }, { "@type": "HowToStep", "name": "Finish Filling", "text": "Add the smoked chocolate (or regular chocolate plus liquid smoke), butter, and vanilla to the hot custard. Let sit for 1 minute to soften the chocolate, then whisk until completely smooth and glossy. The residual heat melts the chocolate while the butter adds richness and shine. Strain through a fine-mesh sieve to ensure silky smoothness." }, { "@type": "HowToStep", "name": "Chill Filling", "text": "Pour the chocolate filling into the cooled crust and smooth the top with an offset spatula. Press a piece of plastic wrap directly onto the surface (this prevents a skin from forming) and refrigerate until set, at least 4 hours or preferably overnight. Patience here yields the perfect sliceable texture." }, { "@type": "HowToStep", "name": "Make Ganache Base", "text": "For the whiskey ganache, place the chopped chocolate in a heatproof bowl. Heat the cream in a small saucepan until it just begins to simmer at the edges. Pour the hot cream over the chocolate and let stand for 2 minutes before gently stirring until smooth. The gentler you stir, the fewer air bubbles you'll create." }, { "@type": "HowToStep", "name": "Finish Ganache", "text": "When the ganache has cooled slightly but is still fluid (about 40°C/104°F), stir in the whiskey and softened butter until fully incorporated. The alcohol adds flavor but won't fully cook out, so the ganache retains a delightful spirit-forward note. The butter creates a silky texture and beautiful sheen." }, { "@type": "HowToStep", "name": "Top Pie", "text": "Remove the chilled pie from the refrigerator and carefully peel off the plastic wrap. Pour the whiskey ganache over the set filling, tilting the pie to create an even layer. If needed, use an offset spatula to smooth the top. Return to the refrigerator for 30 minutes until the ganache is set but still has a slight shine." }, { "@type": "HowToStep", "name": "Garnish and Serve", "text": "Just before serving, garnish the pie with a light sprinkle of smoked sea salt flakes and chocolate shavings. The salt enhances the smoky flavor and cuts through the richness. For clean slices, dip your knife in hot water and wipe dry between cuts. Serve chilled but allow to sit at room temperature for 15-20 minutes for the optimal creamy texture and full flavor development." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Moretti", "datePublished": "2024-06-01", "reviewBody": "Sophisticated flavors that are absolutely worth every calorie! The smoky notes in the chocolate filling paired with the whiskey ganache created a dessert that impressed everyone at my dinner party. A definite showstopper!", "name": "Sophisticated Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Lars Eriksson", "datePublished": "2024-05-28", "reviewBody": "The smoked chocolate element is absolutely game-changing! I used liquid smoke as suggested and the result was incredible. The whiskey ganache adds a beautiful complexity that elevates this beyond any chocolate pie I've ever made.", "name": "Game-Changing Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Mei-Ling Zhang", "datePublished": "2024-05-20", "reviewBody": "Made this for my husband who is a whiskey enthusiast and he was blown away. The tea smoking method adds such a beautiful depth to the chocolate that perfectly complements the barrel-aged whiskey in the ganache. Superb recipe!", "name": "Whiskey Lover's Dream", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Alejandro Reyes", "datePublished": "2024-06-05", "reviewBody": "This pie completely wowed my dinner guests! Everyone was asking for the recipe. The contrasting textures between the graham crust, silky chocolate filling, and glossy ganache are perfection. Worth the effort!", "name": "Ultimate Crowd-Pleaser", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Priya Sharma", "datePublished": "2024-05-15", "reviewBody": "The balance of sweet and smoky flavors is absolutely perfect in this recipe. I made it for our anniversary dinner, and my spouse couldn't stop raving about it. The textures are incredible, and the whiskey ganache takes it to another level. Better than any restaurant dessert!", "name": "Better Than Restaurant Quality", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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