Mile-High Chocolate Pie
Serves: 2
Keyon Hand
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
49
Sourness
40
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350°F
2
Line pie dish with crust; crimp edges decoratively
3
Fully bake pie crust according to recipe or box instructions
4
Let cool completely
5
Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3-4 minutes
6
Remove from heat
7
Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes
8
Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4-5 minutes; set aside
9
Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes
10
Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty)
11
Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate
12
Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust
13
Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse
14
Top with remaining mousse, mounding in the center to create a dome
15
(The point is to add height, not to spread out evenly to edges
16
) Chill pie
17
Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over)
18
Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape
19
Chill pie for at least 4 hours or, covered, for up to 3 days
20
(It will slice best if chilled overnight, allowing mousse to set properly
21
) Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings
22
Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces
23
Preheat oven to 350°F
24
Line pie dish with crust; crimp edges decoratively
25
Fully bake pie crust according to recipe or box instructions
26
Let cool completely
27
Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolves and egg whites are warm but not hot, 3-4 minutes
28
Remove from heat
29
Using an electric mixer, beat on medium-high speed until cool, tripled in volume, and stiff peaks form (the tips of the peaks won't fall over when beaters are lifted from bowl and turned upright), about 6 minutes
30
Stir chopped chocolate and butter in a large bowl set over same saucepan of simmering water until melted and smooth, 4-5 minutes; set aside
31
Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes
32
Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty)
33
Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate
34
Spoon 1/2 cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust
35
Sprinkle 3/4 cup plus 2 tablespoons crushed chocolate wafers over mousse
36
Top with remaining mousse, mounding in the center to create a dome
37
(The point is to add height, not to spread out evenly to edges
38
) Chill pie
39
Beat remaining 2 cups cream, crème fraîche, and salt until medium-stiff peaks form (when the beaters are lifted from the cream, the peaks will hold their shape but the tips will fall over)
40
Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape
41
Chill pie for at least 4 hours or, covered, for up to 3 days
42
(It will slice best if chilled overnight, allowing mousse to set properly
43
) Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings
44
Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces