Yummy yummy yummy! – To get a super-light mousse, you’ll need to properly fold together the whipped cream, egg whites, and melted chocolate.
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Mile High Chocolate Pie
2015-01-19 14:08:14
Yummy yummy yummy! - To get a super-light mousse, you'll need to properly fold together the whipped cream, egg whites, and melted chocolate.
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Nutrition Facts
Serving Size
2013g
Servings
8
Amount Per Serving
Calories 7247
Calories from Fat 4849
% Daily Value *
Total Fat 553g
850%
Saturated Fat 313g
1566%
Trans Fat 1g
Polyunsaturated Fat 38g
Monounsaturated Fat 172g
Cholesterol 1408mg
469%
Sodium 2790mg
116%
Total Carbohydrates 569g
190%
Dietary Fiber 24g
94%
Sugars 384g
Protein 70g
Vitamin A
303%
Vitamin C
13%
Calcium
96%
Iron
106%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 1 pie crust
- 4 large egg whites
- 3/4 cup plus 3 Tbsp. sugar
- 10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved with a vegetable peeler for garnish
- 3 tablespoons unsalted butter
- 4 cups heavy cream, divided
- 1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
- 1/2 cup crème fraîche - recipe here
- 1/8 teaspoon kosher salt
Blind bake the crust
- Preheat oven to 350°.
- Line pie dish with crust; crimp edges decoratively.
- Fully bake pie crust according to instructions in recipe or on box.
- Let cool completely.
Make the filling
- 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.
- Remove from heat.
- 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.
- 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.
- Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
- Gently fold egg whites into warm chocolate mixture until fully incorporated (work quickly to prevent chocolate from turning gritty). Gently fold in whipped cream just until no white streaks remain; do not overmix or mixture will deflate.
- Spoon ½ cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust.
- Sprinkle 3/4 cup plus 2 Tbsp. crushed chocolate wafers over mousse.
- Top with remaining mousse, mounding in the center to create a dome. (The point is to add height, not to spread out evenly to edges.) Chill pie.
- 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).
- Top chocolate mousse with whipped-cream mixture, following the same rounded dome shape.
- Chill pie for at least 4 hours or, covered, for up to 3 days. (It will slice best if chilled overnight, allowing mousse to set properly.)
- Garnish pie with 2 Tbsp. chocolate wafers and chocolate shavings.
- Slice pie using a clean, dry knife; wipe between slices to ensure clean, elegant pieces
Jessy + Melissa https://www.jessyandmelissa.com/