Instructions

Ganache

1. Place half of the chopped chocolate in a glass bowl; set aside. Heat the cream over medium heat just until it starts to get bubbles around the edges. Immediately remove it from the heat and pour it over the chocolate pieces. Let it sit for 2 minutes and then stir slowly. As you stir, gradually add the rest of the chocolate pieces until the chocolate is all melted and the mixture is emulsified. This takes about 2 minutes. You want it super smooth and shiny.
2. Set aside and allow to cool.

Make the Crust

1. Preheat the oven to 350F, rack in the middle. In a bowl combine the crumbs and sugar. Pour in the butter and mix with a fork coating all of the crumbs evenly. Pour the crumbs into the bottom of 9” pie pan. Using the bottom of a flat-bottomed glass (or a measuring cup) press the crumbs on the bottom and up the sides of the pan. See Note*
2. Bake for 10-12 minutes or until golden brown. Remove from the oven and set aside to cool completely.

Chocolate Dream Layer

1. In a large, deep bowl add the instant pudding, heavy cream and whole milk. Using a hand mixer beat for 2 minutes until thick and creamy scraping down the sides as needed.
2. Add in 1/4 cup cooled ganache and beat until combined.
3. Add in the whipped topping and fold gently to combine. Set aside.

Cream Layer

1. In a clean bowl add the cream cheese. Using a hand mixer beat for 2-3 minutes until light and creamy. Add in the confectioners’ sugar and mix to combine. Scrape the sides and bottom to incorporate.
2. Add in the cream to the mixture and slowly mix until light and fluffy scraping down the sides.
3. Add in the whipped topping and fold gently to combine. Set aside.

Assembly

1. To the cooled Butter Cracker Crust add the remaining cooled ganache to the bottom and spread out. If the ganache is hard, melt in the microwave for a few seconds just to get it to a soft, spreadable state.
2. Next add in the Chocolate Dream Layer spreading out evenly. Top with the Cream Layer and spread to the edge. Garnish with the shaved chocolate and chill for at least 4 hours or until firm. Cover any leftovers with plastic wrap.