Chocolate Ganache for Black-Bottom Pies

“Black bottom” is a relatively loose term used to describe desserts that have a base layer of chocolate in some form or another. My black-bottom pies are made either by adding a thin layer of chocolate ganache to coat the bottom of a crust before it is baked, as in the black-bottom Almond Chess Pie, or added to a blind-baked crust for use in a chilled pie, such as the Pistachio Cloud Pie.