Mile-High Chocolate Pie

By ezunich

Ingredients

• 1 pie crust
• 4 large egg whites
• 3/4 cup plus 3 tbs sugar
• 10 oz semisweet or bittersweet chocolate, chopped, plus more shaved with a vegetable peeler for garnish
• 3 tbs unsalted butter
• 4 cups heavy cream, divided
• 1 cup coarsely crushed chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers, divided)
• 1/2 cup creme fraiche
• 1/8 tsp kosher salt

Details

Servings 10

Preparation

Step 1

Preheat oven to 350°. Line a pie dish with crust; crimp edges. Fully bake pie crust according to recipe. Let cool completely.

Whisk egg whites and sugar in a medium heatproof bowl set over a medium saucepan of simmering water until sugar dissolve 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 from (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 over mix 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 tbs 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, creme fraiche 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.

Garnish pie with 2 tbs chocolate wafters and chocolate shavings.