Chocolate Pie with a Cloud of Whip Cream

This is my mom's chocolate pie.  It is super rich and super delicious. I was always afraid to make it because of the egg whites.  I was afraid of egg whites.  Not sure why.  If you have a KitchenAid mixer you should not fear the egg white.  All things are possible with the KitchenAid.  If I could only have one appliance in my kitchen it would be my mixer.

This pie calls for a prebaked pie crust.  You could use a cookie crust, store bought or homemade.  I prefer the saltiness of regular pie crust.  This is my go to pie crust for prebaked crust needs.  You don't have to roll this crust, you just press it into the pan.  I saw this crust on on Cook's Country and you can look over there for the particulars. This post is more about the filling and the best part, the cloud of whipped cream.

Chocolate Pie

• 
  
  1 prebaked crust
• 
  
  1 12 ounce package semisweet chocolate chips
• 
  
  2 T. milk
• 
  
  2 T. sugar
• 
  
  4 eggs, separated
• 
  
  1 t. vanilla

Separate eggs, placing whites in bowl of mixer and yolks in another bowl. Begin beating whites on medium speed and once they begin to look foamy, after about one minute, turn the speed to medium-high and let beat until stiff peaks form. While the whites are beating, place chocolate chips, sugar and milk into a microwave safe bowl. Microwave at 30 second intervals, stirring in between, until chocolate is completely melted and smooth. Beat egg yolks, one at a time, into chocolate mixture and then add the vanilla. Fold in the egg whites.  This takes some work.  You want a uniform color to your chocolate and no white clumps, so be patient, while gently folding the two mixtures together. Once fully combined, pour into prebaked pie crust and refrigerate for at least 2 hours before serving.  Top with a cloud of whip cream.

Cloud of Whipped Cream

• 
  
  1 pint heavy whipping cream, cold
• 
  
  2 T. sugar
• 
  
  1 t. vanilla

Chill your mixing bowl in the freezer for 30 minutes prior to making whipped cream.  Pour cream into mixer and begin beating with whisk attachment. When it starts to thicken, after about 2 minutes, add sugar and vanilla and continue whipping until to desired consistency.  I whip mine until it is just about stiff peak stage.