Sky-Hi-Chocolate Pie

prepared by and photo by Emily Doscher

A true “sky-high” pie!  Directions seem lengthy, but it’s the chilling that takes some time. I recommend chilling overnight, maybe even two nights.    Be certain to fold gently so as to keep the mousse light and fluffy.

Size: 10 servings

1 pie crust*, homemade or store-bought for 9" pie dish
4 large egg whites
3/4 cup plus 3 tbsp sugar
10 oz semisweet or bittersweet chocolate (do not exceed 71% cacao), chopped, plus more shaved w/a vegetable peeler for garnish
3 tbsp 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


Line pie dish with crust (* pate brisee or store bought); 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.

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 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, 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 mouse 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.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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