Introduction
This Mile High Chocolate Cream Pie is the ultimate dessert for any chocolate lover. You get a decadent chocolate cookie crust, a rich and creamy chocolate silk filling, and a towering swirl of homemade chocolate whipped cream, all finished with elegant chocolate curls. Every slice is a stunning, indulgent experience that’s surprisingly simple to create.
Prep & Cook Time
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour 15 minutes (plus chilling)
Servings: 9
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- In a food processor, pulse the 25 chocolate sandwich cookies into fine crumbs. Combine crumbs with the 6 tablespoons of melted butter until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate. Bake for 10 minutes, then set aside to cool completely.
- For the ganache layer, place the 1/2 cup of semi-sweet chocolate chips in a small bowl. Heat the 1/2 cup of heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips, let sit for 2 minutes, then whisk until smooth. Spread this ganache in an even layer over the bottom of the cooled crust. Place in the refrigerator to set for 15 minutes.
- In a large bowl, whisk together the contents of both boxes of Chocolate French Silk Dessert Mix with the 2 cups of milk and 1 cup of the heavy cream. Beat with an electric mixer on high speed for 3-4 minutes, until very thick and creamy.
- Pour the thickened French silk filling over the set ganache layer in the crust, smoothing the top. Refrigerate for at least 30 minutes to firm up.
- For the chocolate whipped cream, place the remaining 1 cup of heavy cream in a chilled bowl. Beat with an electric mixer on medium-high speed until soft peaks form. In a microwave-safe bowl, melt the 1 cup of semi-sweet chocolate chips in 20-second intervals, stirring between each, until smooth. Let cool slightly. Gently fold the melted chocolate into the whipped cream until fully incorporated and streaks disappear.
- Pile the chocolate whipped cream high on top of the chilled pie, creating decorative swirls. Garnish generously with large chocolate curls. Chill the assembled pie for at least 4 hours, or preferably overnight, before slicing and serving.
Variations
- Individual Servings: Prepare the recipe in individual jars or glasses by layering the crumbled crust, ganache, filling, and whipped cream.
- Mocha Twist: Add 1-2 teaspoons of instant espresso powder to the French silk filling mix before beating it with the milk and cream.
- Candy Bar Upgrade: Fold chopped chocolate-covered toffee bars or peanut butter cups into the chocolate whipped cream before topping the pie.
- Mint Chocolate: Add 1/4 teaspoon of pure peppermint extract to the chocolate ganache layer for a refreshing flavor.
Tips for Success
- Ensure your mixing bowl and beaters are completely chilled before making the chocolate whipped cream for the best, sturdiest peaks.
- When making the ganache, be sure the heavy cream is hot enough to fully melt the chocolate chips for a perfectly smooth layer.
- For clean slices, dip your knife in hot water and wipe it dry between each cut.
- Allow the pie to chill thoroughly; this sets the layers and makes it much easier to slice neatly.
Storage & Reheating
FAQ
Can I use a store-bought crust?
Yes, you can use a pre-made chocolate cookie crust to save time, though the homemade one with 25 cookies will be thicker and more flavorful.
What if I can’t find Royal Delights mix?
This recipe is specifically designed for this mix, which creates the signature “mile high” structure. Substituting with instant pudding may result in a softer, less stable filling.
Can I make this pie ahead of time?
Absolutely. It’s actually better when made a day ahead, as this allows all the layers to set firmly and the flavors to meld.
My whipped cream is too soft. What happened?
This usually means the cream, bowl, or beaters weren’t cold enough, or the melted chocolate folded in was still too warm. Ensure everything is well-chilled.
Do I have to bake the crust?
Yes, baking the crust for 10 minutes helps to set it, preventing it from becoming soggy once the creamy fillings are added.
Can I use milk chocolate chips instead of semi-sweet?
You can, but the pie will be significantly sweeter. Semi-sweet chocolate provides a nice balance to the sweet fillings.