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Mile-High Chocolate Pie

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Introduction

Welcome to the sumptuous world of Mile-High Chocolate Pie, a delightful confection that promises an unforgettable blend of rich chocolate flavors and velvety textures. This pie is not only a treat for your taste buds but also an experience designed to bring joy with every bite.

Tips for this recipe

For the ultimate Mile-High Chocolate Pie, consider these tips: ensure all ingredients are at room temperature before starting; chop your chocolate finely to prevent burning; and be patient with the pie crust as it requires gentle handling for a tender result.

Why you will love this recipe

The Mile-High Chocolate Pie is an indulgent dessert that marries simplicity with sophistication. Its layers of chocolaty goodness and creamy filling are sure to please any palate, offering a heavenly experience for both novice bakers and seasoned pastry chefs alike.

Ingredients

  • 1 pie crust
  • 4 large egg whites
  • 3/4 cup plus 3 tablespoons sugar
  • 10 ounces semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped
  • 3 tablespoons unsalted butter
  • 4 cups heavy cream
  • 1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers), divided
  • 1/2 cup crème fraîche
  • 1/8 teaspoon kosher salt

Adviced equipments

Equipment essentials for crafting this delectable dessert include:
– Stand Mixer with Paddle Attachments
– Pie Dish (9″ size)
– Silicone Baking Mat
– Pie Server
– Double Boiler
– Measuring Cups and Spoons Set
– Pouring Glass
– Pie Rolling Pin
– Pastry Blender
– Pie Plate with Lid (for baking or serving)
– Pie Cutter

History of the recipe

The concept of a chocolate pie is steeped in tradition, dating back to early settlers who enjoyed cacao-infused desserts. Mile-High Chocolate Pie has evolved from these roots, incorporating modern techniques and rich ingredients that pay homage to its historical predecessors while offering an innovative twist on the classic confection.

fun facts about this recipe

The Mile-High Chocolate Pie is not just a dessert; it’s a celebration of chocolate in all its forms. Did you know that the use of heavy cream contributes significantly to the pie’s height, earning its ‘Mile-High’ moniker? Furthermore, by using different types and quantities of chocolate, bakers can experiment with texture and taste profiles, making each iteration a unique culinary adventure.

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Mile-High Chocolate Pie

Mile-High Chocolate Pie

amanda

Equipment

  • - Stand Mixer with Paddle Attachments (Essential for mixing pie fillings, dough, or batter efficiently)

  • - Pie Dish (Right size and material ensure even baking and easy pie removal)

  • - Silicone Baking Mat (Perfect for lining your baking sheet)

  • - Pie Server (Convenient tool for serving without mess)

  • - Double Boiler (Useful for melting chocolates or making custard components)

  • - Measuring Cups and Spoons Set (Precise measurements are key in baking)

  • - Pouring Glass (Easy, precise portioning when creating pie crusts or dividing ingredients for layers)

  • - Pie Rolling Pin (Helpful in rolling out dough to the perfect thickness)

  • - Pastry Blender (Tool to blend butter into flour for pie crusts)

  • - Pie Plate with Lid (Ideal for baking or serving pre-baked crusts)

  • - Pie Cutter (Perfect for cutting even and decorative slices of the finished pie)

Ingredients

  • 1 pie crust, homemade or store-bought

  • 4 large egg whites

  • 3/4 cup plus 3 tablespoons 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

  • 1/8 teaspoon kosher salt

  • A 9" pie dish

Instructions

1

Instruction 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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

Beat 2 cups cream in another medium bowl until medium peaks form (cream should be soft and pillowy), 5-6 minutes.
5

Instruction 5

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.
6

Instruction 6

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.)
7

Instruction 7

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.
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