Page 235 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

5
. Meanwhile, in the bowl of an electric mixer fitted with the whisk
attachment, combine the egg whites and salt and whisk until foamy.

When the sugar syrup reaches temperature, slowly pour it down
the side of the mixing bowl. Mix until the egg whites hold a stiff
peak, but do not overbeat so that they become dry. Add half of the
egg-white mixture to the chocolate mixture and stir until no white
streaks remain. Gently fold in the remaining egg whites.

Assembly
1
. Pour the ganache into the crust and, using the back of a spoon or

an offset spatula, spread it along the bottom and up the sides until
the inside of the crust is completely coated. Refrigerate until the
ganache has set, at least 15 minutes.

2
. Once the ganache has set, pour half of the mousse into the crust.
Refrigerate again while you make the whipped cream.

3
. Thoroughly clean your mixer bowl and whisk attachment. Add the
cream and beat until it holds stiff peaks. Fold the whipped cream
into the remaining mousse and continue folding until no white
streaks remain. Gently spoon the lightened mousse on top of the

darker mousse and spread it carefully and evenly until it just
touches the edges of the dough. Chill the pie in the freezer for at
least 1 hour to set.
4

. Before serving, melt the chocolate pieces and drizzle chocolate
over the pie.

A NOTE FROM THE SWEETIE PIE

If I’ve said it once, I’ve said it a million times: The quality of the
chocolate you use in pastry work is paramount to success. It’s
heartening that many grocery stores now carry great brands like
Guittard, Lindt, and Scharffen Berger in the bakery aisle. But my

all-time favorites for chocolate to work with (and to eat straight up)