Ann's Chocolate Pie
Submitted by gparke14
Ann’s chocolate pie with a buttery shortbread crust, airy egg white mousse filling swirled with melted chocolate, and whipped cream folded in. A no-bake chocolate mousse pie with a crumb topping.
YIELD
1 piePREP
40 minCOOK
20 minREADY
3 hrsThis chocolate pie is built in layers: a buttery shortbread crust on the bottom, a cloud-like chocolate mousse filling in the middle, and toasted shortbread crumbs scattered on top. The filling is lighter than a typical chocolate cream pie because it’s built on beaten egg whites and whipped cream rather than custard.
The crust gets baked in two parts. Two-thirds gets pressed into the pan for the shell, and the remaining third goes into a separate small pan. Both bake until golden, and that small portion gets stirred into crumbs during baking. Those crumbs become the topping, adding a crunchy contrast to the silky filling.
The chocolate mixture (chips melted with corn syrup and water) splits in half. One half folds into the whipped egg white and cream filling. The other half gets drizzled on top and swirled through with a knife, creating those beautiful marbled chocolate ribbons you see when you slice into it.
Pro Tips
- Use real butter for the crust, not margarine. Margarine has too much water and the crust won’t hold together.
- Cool the chocolate mixture completely before folding it into the egg whites. Warm chocolate will deflate the meringue.
- Beating the egg white mixture to stiff peaks takes a long time, up to 20 minutes. Be patient and don’t underbeat.
- Chill for a full two hours before slicing. The filling needs that time to set firm enough to cut cleanly.
Variations
- Use dark chocolate chips instead of semi-sweet for a more intense, bittersweet filling.
- Add a tablespoon of espresso powder to the melted chocolate for a mocha-flavored pie.
- Top with chocolate shavings instead of crumbs for a more elegant presentation.
Ingredients
Directions
CRUST: Mix butter and together and add flour.
Mix until crumbly (about 3 minutes on med).
Pat ⅔ of mixture into pie pan or spring pan and put remainder into a small pan.
Heat both at 350℉ (180℃) for about 15 minutes (or until light brown).
Stir the small pan amount once during cooking time to create crumbs.
Once done put in refrigerator to cool completely.
FILLING: Melt choc in corn syrup and ¼ cup of water. (Can be done over low heat or in the microwave 4 minutes on med.)
Stir to incorporate and put in refrigerator to cool completely.
Combine sugar, the other ¼ cup of water, egg white, vanilla, and lemon juice.
Beat on high speed until peaks form (this takes a long time about 20 minutes with my mixer).
In a separate bowl beat the whipping cream until thick.
Fold cream and half of the chocolate mixture into the egg white mix.
Spoon into shell.
Drizzle other half of the chocolate over filling and cut throughout with knife.
Sprinkle crumbs over top and cool until firm (about two hours).
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