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Frozen “Swiss” Chocolate Pie with Walnut Pie Crust
- 15 minutes
- 10 ingredients
- Walnut Pie Crust
- 1 Diamond of California® Ready to Use Walnut Pie Crust
- 1-1/2 cups (9 oz) semisweet chocolate chips
- 8 oz cream cheese, room temp
- 1/4 cup light brown sugar
- 1/2 tsp fine sea salt
- 2 large pasteurized eggs, separated
- 1 tbsp + 2 tsp pure vanilla extract, divided respectively
- 1/4 cup granulated sugar
- 3 cups heavy cream, divided
- toasted and chopped Diamond of California® Walnuts for sprikling
For the chocolate filling:
- To make the filling, place the chocolate in a large microwave-safe bowl and microwave on high in 30 second increments, stirring after each, until melted and smooth; or, place the chocolate in a heat-proof bowl over a pot of simmering water on the stovetop and over medium heat, melt until smooth, stirring periodically. Let cool to room temperature.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the cream cheese, brown sugar and salt on medium-high speed until smooth, scraping down the bowl with a rubber spatula as needed.
- On low speed, add the yolks on at a time, and then add the 1 tablespoon vanilla beating until smooth. Once smooth, continue beating for about 5 minutes.
- Add the cooled chocolate to cream cheese filling and mix on medium until combined.
- Place the whites in a large bowl and using a hand mixer, beat on medium speed until foamy. If you do not have a hand mixer, transfer the chocolate filling from the stand mixer bowl to a large mixing bowl, clean the stand mixer bowl and use it and the whisk attachment to whip the egg whites. Add the granulated sugar in a slow and steady stream, increase the speed to high, and whisk the whites until stiff peaks form. Gently fold the whites into the filling with a rubber spatula.
- In the bowl you just whisked the whites in, no need to clean it, whisk 2 cups heavy cream on medium-high until it holds stiff peaks. Gently fold the cream into the filling.
- Transfer the filling to the Diamond Nuts Walnut Crust, smoothing the top with an offset spatula. Place in the freezer until frozen, about 5 hours, or overnight.
- About 30 minutes before you are ready to serve the pie, remove it from the disposable pie tin and let it rest at room temperature. Right before serving, whip the remaining cup of heavy cream and the remaining 2 teaspoons vanilla until soft peaks form and spread the cream over the top of the pie. Sprinkle with toasted and chopped Diamond Nuts walnuts. Dip a knife into hot water for the prettiest slices.
- The pie will keep in the freezer tightly wrapped in plastic wrap for up to a week.
Swiss meringue topping:
- Mix the egg whites, sugar and cream of tartar in a heat-proof bowl above a pot of simmering water.
- Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.
- Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 – 7 minutes, until it reaches room temperature and forms stiff, glossy peaks.
- Make sure the meringue is completely cooled (to room temperature) before you top the pie with it, otherwise the chocolate filling can melt.
Assembling the hot chocolate pie:
- Spoon the cooled Swiss meringue on top of the chilled chocolate pie – I like to keep a wide edge free of the meringue, so you can see the chocolate filling underneath.
- Create swirls of meringue with an offset spatula or the back of a spoon.
- Toast the Swiss meringue topping with a kitchen torch.
- The hot chocolate pie keeps in the fridge in a closed container for up to 3 – 4 days
RECIPE CONTRIBUTED BY JESSIE SHEEHAN BAKES