1. Preheat oven to 350°F. Line pie dish with crust; crimp edges
decoratively. Fully bake pie crust according to recipe or box
instructions. Let cool completely. 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.
2. 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 1/2 cup chocolate mousse into
bottom of prepared pie crust; spread evenly over bottom of crust. Sprinkle 3/4 cup plus 2
tablespoons 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.
3. 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.)
4. Garnish pie with 2 tablespoons chocolate wafers and chocolate shavings. Slice pie using a
clean, dry knife; wipe between slices to ensure clean, elegant pieces.
Originally Submitted
8/6/2012
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