American Pie Council

Guittard chocolate 150th anniversary pie

• Oreo Pie crust:
o 2 pounds Oreo crumbs
o ¼ pound butter unsalted
• Vanilla bean white chocolate truffle ganache
o 170 grams heavy cream
o 3 vanilla beans split
o 200 grams Guittard white chocolate
o 50 grams butter unsalted
• Guittard Milk chocolate sea salt wafers
o 500 grams of Guittard milk chocolate
o Sea salt as need to sprinkle
• Guittard Dark chocolate mousse
o Eggs – 100 grams
o Yolks – 120 grams
o Sugar – 140 grams
o Guittard organic 66% semi–sweet wafers – 350 grams
o Heavy cream soft peak 500 grams
• Oreo Pie crust:
1. Combine Oreo crumbs with butter, press into pie plate
2. Bake at 350 degrees Fahrenheit for 10 minutes
3. Cool
• Vanilla bean white chocolate truffle ganache
1. Combine vanilla beans and cream in sauce pan. Place over medium heat. Bring to boil
2. Place white chocolate over double boiler, melt
3. Combine melted chocolate with hot cream.
4. Finish with butter
5. Pour into prepared crust
• Guittard Milk chocolate wafers
1. Melt and temper milk chocolate
2. Pour over parchment. Spread very thin
3. Sprinkle with sea salt
4. Let set, cut with round cutter about 6 inches in diameter
• Dark chocolate mousse
1. Cook sugar to a softball stage. Add to yolks while whipping. Allow to get light and fluffy
2. Fold in salt whipped cream
• Build
1. Pour white chocolate ganache into baked and cooked pie crust
2. Add a layer of dark chocolate mousse
3. Repeat process so that three layers are made.
4. Chill till firm
5. Top with whipped cream and dust with cocoa powder