Yep, you read that right, EASY, SOPHISTICATED and CHOCOLATE CREAM PIE all in the same title. Generally things that are easy are -by definition- not really all that sophisticated. Chocolate Pie is also often considered to be more of a diner dessert than something you'd see in an upscale restaurant - decidedly NOT sophisticated.
This CHOCOLATE CREAM pie breaks those stereotypes.
It is both easy and elegant. A flour-less chocolate cake is used for the base. This is then topped with a rich chocolate mousse. The taste is delicious! This is so much more than a your traditional 'graham-cracker-crust-filled-with-chocolate-pudding' pie!
This is the first pie i ever made
I originally discovered this recipe when I was in middle school. It was from an issue of Seventeen Magazine. In between advertisements for Bonnie Bell Lip Smackers and articles on the latest fashion, there was this gem of a pie. I was drawn to it as I thought it would be hard to make. In those days I was always looking for a cooking challenge. Some things haven't changed much!
It actually isn't difficult at all. If you can divide eggs and whip egg whites, you're good to go. This pie is a breeze to pull together.
What was your first culinary creation? I think mixing soda together at the pizza parlor soda machine, or crazy combinations of breakfast cereal certainly count! What motivates you to cook today? Do tell. We LOVE to hear about your adventures with food. Leave a comment below.
This delicious pie starts with a layer of flour-less chocolate cake which is then topped with mousse and cream.
- 2 tsp butter softened
- 2 tbsp bread crumbs
- 8 oz semi-sweet chocolate divided
- 3 tbsp hot water
- 7 eggs separated
- 1/8 tsp salt
- 2/3 cup sugar divided
- 1-1/2 tsp vanilla
- 2 cups whipped cream already whipped cream / divided
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.]
NOTE: While the pie may be served immediately, it is has a firmer structure if it is refrigerated for a few hours prior to being served.