The Classic Chocolate Pie Recipe made with a layer of rich chocolate layer and then it's topped with a fluffy chocolate mousse. This is an easy low-bake chocolate cream pie recipe.
Behold the Pie and the Original Recipe Page
While I had held on to the recipe for my entire adult life, I had only made the pie a few times.
How to make Chocolate Pie
We'd been talking about where we found inspiration and how we learned about food. This recipe came to mind. I originally found it in Seventeen magazine...and yes, I've held on to it for all these years.
One thing I hope to add to the blog is a perspective on finding inspiration for cooking; including thoughts on recipes, sharing resources for learning about cooking, and celebrating cooking traditions.
This pie looks like a basic (boring) chocolate cream pie, but it is anything but.
It is actually a flour-less chocolate cake with a pudding/mousse layer on top. While it does require separating eggs and whipping up the whites, it is actually quite simple to prepare.
- Coat a 9" pie plate generously with butter. Sprinkle with bread crumbs (as if you are flouring it). Set aside.
- Preheat oven to 350 ℉.
- Combine 7 oz of chocolate with the hot water in a double boiler. Place over simmering water until melted. Whisk rapidly until smooth.
- Separate eggs. Beat egg whites and salt until foamy and double in volume.
- Add ⅓ cup of sugar - 1 tablespoon at a time - to the egg whites. Beat after each addition until sugar is dissolved. [To test, rub a bit of the mixture between your thumb and index finger. It should feel smooth, not grainy.] Continue beating until all of the sugar is incorporated and the egg whites are shiny and form stiff peaks.
- Beat egg yolks in a large bowl until lemon colored. Gradually beat the remaining ⅓ cup of sugar into the yolks. Add the vanilla.
- Gradually beat the melted chocolate into the egg yolk mixture, scraping the sides of the bowl to make sure that the ingredients are well blended.
- Fold ¼ of the beaten egg whites into the chocolate/yolk mixture. Once this has a uniform color, gently fold in the remaining egg whites.
- Pour ½ of the batter into the prepared pie plate. Spread the top smooth. It should be just even with the rim of the pie plate. Bake at 350 for 20 minutes.
- While the pie is baking... quickly but gently fold ⅔ cup of whipped cream into the remaining chocolate mixture/batter. Cover and refrigerate (until the baked portion has finished baking and cooling).
- Cool the pie 'shell' on a wire rack for 2 hours. [The center will sink to form a shell as it cools.]
- When the shell has cooled, fill it with the remaining chocolate mixture/batter (from the refrigerator).
- To make a decorative border, press the remaining whipped cream through a pastry bag with a large fluted tip. [If you don't have one, simply drop dollops of whipped cream from a small spoon.] Top the whipped cream with chocolate curls made from the remaining 1 oz portion of chocolate. [To make chocolate curls, drag a vegetable peeler across the flat surface of the chocolate.]