See all pies in the category:

Guittard Chocolate 150th anniversary Pie

Year Submitted: 2019
Winner First Place


Oreo Pie crust:
2 pounds Oreo crumbs
¼ pound butter unsalted

Vanilla bean white chocolate truffle ganache
170 grams heavy cream
3 vanilla beans split
200 grams Guittard white chocolate
50 grams butter unsalted
Guittard Milk chocolate sea salt wafers
500 grams of Guittard milk chocolate
Sea salt as need to sprinkle

Guittard Dark chocolate mousse
100 grams – Eggs
120 grams – Yolks
140 grams – Sugar
350 grams – Guittard organic 66% semi€“sweet wafers
500 grams – Heavy cream soft peak


Oreo Pie crust:
Combine Oreo crumbs with butter, press into pie plate
Bake at 350 degrees Fahrenheit for 10 minutes

Vanilla bean white chocolate truffle ganache
Combine vanilla beans and cream in sauce pan. Place over medium heat. Bring to boil
Place white chocolate over double boiler, melt
Combine melted chocolate with hot cream.
Finish with butter
Pour into prepared crust
Guittard Milk chocolate wafers
Melt and temper milk chocolate
Pour over parchment. Spread very thin
Sprinkle with sea salt
Let set, cut with round cutter about 6 inches in diameter

Dark chocolate mousse
Cook sugar to a softball stage. Add to yolks while whipping. Allow to get light and fluffy
Fold in salt whipped cream
Pour white chocolate ganache into baked and cooked pie crust
Add a layer of dark chocolate mousse
Repeat process so that three layers are made.
Chill till firm
Top with whipped cream and dust with cocoa powder