Mile High Chocolate Pie Recipes

CHOCOLATE MOUSSE PIE

Steps:

• Melt chocolate and butter carefully in the microwave, or use a double boiler. Add boiling water and set aside to cool slightly.
• Whip cold heavy cream until soft peaks form. Place in refrigerator.
• Whip egg whites and sugar in a separate bowl until soft peaks form.
• When the melted chocolate has cooled to approximately 100 degrees F, stir in the egg yolks.
• Fold half of the whipped cream into the chocolate mixture. Fold half of the egg whites into the chocolate mixture.
• Fold in the other half of the whipped cream and the other half of the egg whites.
• For the crust, either use a pre-made Oreo Cookie Crust OR crush 25 Oreo cookies and mix with 5 tablespoons melted butter then press into bottom and sides of pie pan.
• For the whipped cream, mix heavy whipping cream, powdered sugar, and vanilla until medium to stiff peaks form.
• To put it all together, spoon chocolate mousse into pie crust. Smooth top. Refrigerate for at least 1 hour before topping with whipped cream.

MILE-HIGH PEANUT BUTTER BROWNIE PIE

Steps:

• For the brownie: Preheat the oven to 350 degrees F.
• Grease a 9-inch deep-dish pie plate with 1 tablespoon butter, then dust with flour. Tap out any excess.
• Microwave 4 tablespoons butter in a small microwave-safe bowl in 30-second intervals until melted, about 1 minute. Add the peanut butter cookies to the bowl of a food processor and process until fine crumbs have formed. Pour in the melted butter and pulse until the cookies are wet like sand. Press the cookie crumbs into the bottom and completely up the sides of the prepared pie plate.
• Whisk the flour, cocoa powder and salt in a medium bowl. Melt the semisweet chocolate and the remaining 8 tablespoons butter in a medium saucepan over medium heat, stirring constantly to prevent burning, about 2 minutes. Stir in the eggs and sugar until well combined. Gently fold in the flour mixture until well combined. Fold in the peanut butter chips. Pour the batter in the cookie crust and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove to a wire rack to cool completely, about 1 hour.
• For the peanut butter cream: Meanwhile, place the cream cheese, peanut butter and marshmallow creme in a medium bowl. Beat with an electric mixer on medium speed until smooth. Add the heavy cream to a separate medium bowl and beat with an electric mixer on medium speed until stiff peaks form, about 2 minutes. Fold the whipped cream into the peanut butter mixture, then fold in the mini chocolate chips. Spread the mixture on the top of the pie and chill until completely set, about 2 hours.
• For the whipped topping: Meanwhile, whisk the cream cheese, heavy cream and sugar in a medium bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Mound the whipped topping on top of the pie and sprinkle with more mini chocolate chips and peanut butter chocolate chips.

MILE HIGH MUD PIE

Steps:

• Line an 8-quart bowl with overhanging plastic wrap.
• Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour.
• Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine.
• Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight.
• Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard.
• To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up.

MILE HIGH CHOCOLATE CREAM PIE

Steps:

• 1. Pie Crust: Sift flour and salt together. Cut in shortening with a pastry blender until crumbly. Add vinegar to the cold water and stir; mix with flour. Wrap dough in plastic and chill for 20 minutes. Divide dough in half (freeze one for later). Then roll out other half of dough on floured pastry cloth and fit into pie plate. Bake at 350 degrees for 10 - 12 minutes before adding filling. (Recipe makes 2 flaky pie crusts.)
• 2. Mix flour, cocoa powder, and sugar in your sauce pan. Then add milk, salt, butter; slightly whip egg yolks until incorporated together and add to other ingredients in pan. Cook over medium heat, stirring constantly with a whip tool. When the mixture starts to thicken add German chocolate and stir until melted; bring filling to a bubbly boil, remove from heat; add vanilla. Pour into cooled pie shell.
• 3. Prepare Marshmarshmallow Creme Meringue. Start spreading over pie filling at the outer edge, filling in any gaps between meringue and crust. Gradually build up the meringue in the middle to form a high peak. Bake meringue at 350 degrees until golden brown on top (cover edges of crust with foil or pie rim if necessary to prevent crust from burning on edge). Cool pie before refrigerating.

MILE-HIGH FUDGE BROWNIE PIE

Steps:

• Heat oven to 350°F.
• Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Stir in flour until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray.
• Bake 30 min. or until toothpick inserted in center comes out clean. Cool completely.
• Scoop out center of brownie with spoon, leaving thin layer on bottom and 1/2-inch-thick rim around edge. Reserve removed brownie pieces for later use.
• Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in half the COOL WHIP and all but 1/2 cup of the reserved brownie pieces. Spoon into brownie crust; top with remaining COOL WHIP and reserved brownie pieces.
• Refrigerate 2 hours.

MY MILE HIGH CHOCOLATE CREAM MERINGUE PIE!

Steps:

• 1. 1/3 C All Purpose Flour 1 1/2 C White Sugar 1/4 "Heaping" C Hersheys Cocoa, not sweetened, (I like my Pie rich so I always put in MORE Cocoa) 3 Egg Yolks, "reserve egg whites for Meringue. 1/4 C Unsalted Butter 1 12oz. Carnation Canned Milk + enough water to make a full 2 Cups. Dash of Salt
• 2. Combine Flour, Sugar, Cocoa & Salt in medium saucepan mix thoroughly until ALL combined. In a 2 C measuring cup add a 12oz. Carnation milk + however much water to make 2 Cups, perfect amount, then add the 3 egg yolks to the milk mixture in the measuring cup MIX WELL until egg is well combined.
• 3. Next SLOWLY pour milk, water and egg mixture into medium saucepan over dry ingredients while stirring constantly over medium heat, then drop in the 1/4 C. unsalted butter melt completely, mixing slowly & thoroughly, turn flame up to medium high keep mixing & adding liquid slowly until all milk is added. Make sure you bring mixture to a boil and it thickens, this can take up to 10 minutes maybe more, you want the mixture to thicken nicely, which you'll notice it does by the way it sticks to the sides of the pan, keep mixing until everything is incorporated and thick. Don't be afraid of overcooking as long as you're stirring it, it will NOT burn, watch your flame. If mixture isn't thick keep cooking. When removed from heat add Vanilla and stir until well combine, Your Pie should not be runny at all. Once cooked and thickened immediately pour into a 9" prebaked pie shell. Next prepare Meringue!
• 4. For Meringue, I have my own secret recipe as I love meringue to be tall, "see photos" Most of you have your own already.
• 5. My personal pie crust, for a 9" pie, if using a double crust double recipe 1/2 C. + 1/4 C. All purpose Flour 1/2 tsp salt, mix will with pastry blender add 1/4 C unsalted butter cut up NOT room temperature, Blend well with Pastry blender. Once blended Add 1 tblsp of water at a time, using a fork mix well, until dough isn't too sticky. I usually add 4 to 5 but if doubling recipe for double crust use 7-8 tblsp water. Flour surface and hands as well as rolling pin, put dough on floured surface roll out adding very little flour at a time to keep the dough from sticking to surface and rolling pin. Roll into a perfect circle, once rolled out to your pie plate size fold in half put baking dish in front of crust slip into dish halfway and unfold the other side to fit over the dish, flute to your liking. If baking crust for a cream pie prick bottom and sides and bake in hot oven 425* for 12-15 minutes depending on your oven temperature and the browning of pie crust you desire.

MILE-HIGH TRIPLE-CHOCOLATE-ESPRESSO MOUSSE PIE

Steps:

• Crust: Preheat oven to 350°F. Brush the bottom and sides of a 9-inch-round, 3-inch-deep springform pan with butter. Pulse cookies and granulated sugar in a food processor until finely ground. Add butter and salt, pulsing until texture resembles that of wet sand. Press mixture evenly into bottom and halfway up sides of prepared pan. Bake until crust is set and dry to the touch, 12 to 15 minutes. Transfer pan to a wire rack; let cool completely. (Crust can be loosely wrapped and stored at room temperature up to 1 day.)
• Mousses: Melt both chocolates in separate heatproof bowls set over (but not in) a pot of simmering water, stirring occasionally, until only pea-size lumps remain. Remove from heat; stir until chocolate is completely melted. Let cool to warm room temperature. Stir 1 egg yolk and 1/2 teaspoon vanilla into each bowl just to combine.
• In a mixer fitted with the whisk attachment, beat egg whites on low speed until foamy. Add cream of tartar; increase speed to medium-high and beat to soft peaks. With motor running, gradually add granulated sugar and beat to stiff, glossy peaks.
• Stir 1 cup meringue into each bowl with chocolate mixture. Divide remaining meringue evenly between mixtures, gently folding in until no streaks remain. Whisk cream with confectioners' sugar to soft peaks. Divide evenly between chocolate mixtures, gently folding in until no streaks remain.
• Pour bittersweet-chocolate mousse into crust, smoothing top with an offset spatula. Gently pour milk-chocolate mousse over bittersweet mousse, smoothing top.
• Espresso Cream: Whisk cream, espresso powder, and confectioners' sugar to stiff peaks. Spread evenly over milk-chocolate mousse in pan, smoothing top. Refrigerate until set, at least 8 hours. (Pie can be loosely covered with plastic wrap and refrigerated up to 3 days.)
• To serve, lightly dust top with cocoa, then run a thin knife around edges of pan to loosen; unlock pan and lift sides to remove. Transfer pie to a serving plate or cake stand and cut into wedges.

MILE-HIGH MUD PIE

Steps:

• Line an 8-quart bowl with plastic wrap, leaving an overhang. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle the chopped pecans on top and freeze until the ice cream is firm, at least 1 hour.
• Tip the chocolate ice cream into the bowl over the pecans and smooth the surface. Sprinkle the toffee pieces on top and freeze until firm, at least 1 hour.
• Meanwhile, put the sandwich cookies in a food processor and pulse into fine crumbs. Pour in the melted butter and pulse to combine. Set aside.
• Once the chocolate ice cream is firm, tip the vanilla ice cream into the bowl over the toffee pieces and smooth the surface. Tip the cookie mixture on top of the vanilla ice cream; spread it evenly and press down firmly. Cover with the overhanging plastic and freeze until completely firm, at least 4 hours and up to overnight.
• Turn out the pie onto a cake stand or platter lined with 4 squares of parchment so that the paper hangs over the edges of the platter. Peel off the plastic wrap from the pie and pour the chocolate shell over the ice cream to cover completely. Slide out the sheets of parchment.

MILE HIGH PIE

Steps:

• Combine walnuts and biscuits. Add butter and mash thoroughly.
• Preheat oven to 325 degrees F. Butter a 10-inch diameter springform pan and press biscuit crust into base and 2-inches up side. Cover this crust with waxed paper, cut to fit bottom exactly. Fill pan with split peas, up to height of sides and bake "blind" for 1 hour. Let cool while still filled.
• When crust is cooled, removed pea weights and paper. Meanwhile, whip egg whites with cold water and salt until peaked. Fold in sugar a little at a time. Add vanilla and keep cool.
• Unmold ice cream from containers and cut horizontally through middle of each to yield 4 discs total. Place disks in pie crust, alternating strawberry and vanilla flavors. Top with meringue, letting it fall all around the ice cream. Set in freezer for 2 hours.
• Preheat oven to 450 degrees F. Remove pie from freezer and place in oven to brown meringue tips. You may also use a blowtorch instead. Serve with chocolate sauce.

MILE-HIGH CHOCOLATE PIE

Steps:

• Preheat oven to 350°. Line pie dish with crust; crimp edges decoratively. Fully bake pie crust according to instructions in recipe or on box. 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 overmix or mixture will deflate. Spoon ½ 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, crème fraîche, 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 mousse 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.

MILE-HIGH PEANUT BUTTER PIE

Steps:

• Heat oven to 375ºF.
• Combine wafer crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
• Beat chocolate pudding mix and 1 cup milk with whisk 2 min. (Pudding will be thick.) Spread onto bottom of crust. Gradually add remaining milk to cream cheese in large bowl, beating constantly with mixer until well blended. Add dry vanilla pudding mix; beat 2 min.
• Reserve 1 Tbsp. peanut butter. Add remaining peanut butter to vanilla pudding mixture; beat until blended. Gently stir in 1 cup COOL WHIP. Spread over chocolate pudding layer to within 1 inch of edge. Top with remaining COOL WHIP.
• Refrigerate 3 hours. When ready to serve, microwave remaining peanut butter in microwaveable bowl on HIGH 15 sec. or until melted when stirred. Melt chocolate as directed on package. Drizzle peanut butter, then chocolate over pie.

MILE-HIGH CHOCOLATE CREAM CHEESE PIE

Steps:

• Crust:.
• Combine the pecans with the graham cracker crumbs,sugar and cinnamon until well mixed.
• Add the melted butter and stir again until all the mixture is moistened.
• Place in a 9 inch pie plate and pat firmly with fingers or the back of a spoon to coat the bottom and sides evenly.
• Bake in a preheated 375 degree oven until the crust is firm to the touch and lightly browned, about 8 to 10 minutes.
• Allow to cool completely before filling.
• Filling:.
• Cut the chocolate in small pieces and place in the top of a double boiler over simmering water. Stir constantly until the chocolate mixture begins to melt.
• Remove from heat and stir until the chocolate is melted and is completely smooth and shiny. Set aside to cool.
• With an electric mixer, beat the cream cheese until very smooth.
• Add the vanilla and 1/4 cup sugar and continue to beat again until smooth.
• Scrape the bottom and sides of the bowl often to make sure the ingredients are well combined.
• Beat 2 egg yolks, one at a time.
• When smooth, pour in the cooled chocolate and beat until well blended.
• In another bowl, beat the egg whites with the cream of tartar until they form soft peaks.
• Gradually add the sugar and beat until a very shiny, stiff meringue has formed.
• In a chilled bowl, whip the cream with chilled beaters until if forms a firm, but not stiff, peak.
• Carefully fold the cream into the chocolate mixture and then fold in the meringue.
• Mound the filling in the prepared crust so that is highest in the middle.
• Refrigerate at least 4 hours or overnight.
• Topping:.
• Just before serving, in a chilled bowl with chilled beaters, whip the cream with the vanilla and sugar.
• When soft, firm peaks are formed, ice the pie.
• A third of the cream may be placed in a pastry bag and used to decorate the edges.
• Top with the chocolate curls and serve.