Mile High Chocolate Cream Pie
This mile high chocoate cream pie will satisfy the chocolate lover in everyone. From the crust to the whipped cream, there's chocolate in every layer! It's so easy to make and will surely impress!
Prep Time 45 minutes
Total Time 45 minutes
Servings 9 1/2 inch pie
- 25 chocolate sandwich cookies
- 6 T. butter melted
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 (3.87 oz.) boxes Royal Delights Chocolate French Silk Dessert Mix
- 2 cups milk
- 2 cups heavy cream divided
- 1 cup semi-sweet chocolate chips
- large chocolate curls
In a food processor, add in the chocolate sandwich cookies. Pulse until the cookies are a crumb mixture.
Add in the melted butter and pulse until the crumbs are competely coated with butter.
Press the crumbs into a 9 1/2 inch pie plate. Try to evenly distribute the crumbs on the bottom and sides of the pie plate. Press firmly so the crust holds together. Set aside.
In a microwave-safe bowl, add in both the chocolate chips and heavy cream. Microwave in 30 second intervals and stirring after each interval until the ganache is smooth.
Place into the freezer for 5 minutes to thicken up.
Pour the ganache on top of the pie crust. Spread it on the entire bottom of the pan.
Place into the freezer for 10 - 15 minutes until it's firm. Begin working on the mousse.
In a large mixing bowl add in the 2 boxes of dessert mix and 2 cups of milk. Beat on medium with a hand mixer for 2 minutes until thick like pudding. Turn the hand mixer to high and beat for an additional 4 minutes until the mixture is light and fluffy.
Spread the mousse on top of the ganache layer of the pie. It will be taller than the pie plate. You'll want to shape it like a domed mountain making sure it meets the chocolate crust and doesn't cover it up.
Loosely cover the pie trying not to touch the mousse layer and place in the fridge overnight to set up. I would say at least let it set up for 5 hours before serving.
Just before serving, add the chocolate whipped cream.
Add the chocolate chips and 1/4 cup of heavy cream into a microwave-safe bowl. Microwave for 30 seconds and stir. Repeat microwaving and stirring until the chocolate is smooth. Let cool to room temperature.
Add the remaining heavy cream into the same bowl we used before for whipped cream. Beat on medium until stiff peaks form.
Add the cooled chocolate mixture to the whipped cream. Fold in until combined.
Add the chocolate whipped cream into a piping bag fitted with the 1M piping tip.
Just before serving, pipe the whipped cream on top of the pie. You can also just use a spatula and spread it on top of the pie. My technique was piping shells on the edges of the pie. Added the second layer slightly overlapping the first and then a third.
Load the chocolate curls on the top of the cake.
Refrigerate until ready to serve.
Calories: 595kcal | Carbohydrates: 43g | Protein: 6g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 99mg | Sodium: 209mg | Potassium: 362mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1085IU | Vitamin C: 0.3mg | Calcium: 130mg | Iron: 4.8mg