Pour the filling into the cooled crust and bake until set, 40-45 minutes (or longer, depending on your oven). The pie should be set except for the very, very center will still "jiggle" slightly). Let pie cool to room temperature, then spread ganache over the top and refrigerate until cold, at least 4 to 5 hours or overnight is even better.
You can use all milk chocolate or all semi-sweet if you prefer. I like the combination of the two together.