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Mile-High Chocolate Pie Recipe

Mile-High Chocolate Pie
Source: Epicurious



  • 1 pie crust, homemade or store-bought
  • 4 large egg whites
  • ¾ 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
  • ½ cup crème fraîche
  • ? teaspoon kosher salt
  • A 9" pie dish
Makes 10 servings


Step 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.

Step 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.

Step 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.

Step 4 :

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

Step 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 ½ cup chocolate mousse into bottom of prepared pie crust; spread evenly over bottom of crust.
  • Sprinkle ¾ 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.

Step 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.)

Step 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.



A recipe from Epicurious

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