Mile-High Chocolate Pie

Preheat oven to 350°F. Line pie dishwith crust; crimp edges decoratively.Fully bake pie crust according to recipeor box instructions.

Let cool completely.

Whisk egg whites and sugar in amedium heatproof bowl set over amedium saucepan of simmering wateruntil sugar dissolves and egg whites arewarm but not hot, 3–4 minutes.

Removefrom 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 overwhen beaters are lifted from bowl andturned upright), about 6 minutes.

Stir chopped chocolate and butterin a large bowl set over same saucepanof simmering water until melted andsmooth, 4–5 minutes; set aside.

Beat 2 cups cream in anothermedium bowl until medium peaks form(cream should be soft and pillowy),5–6 minutes.

Gently fold egg whites intowarm chocolate mixture until fullyincorporated (work quickly to preventchocolate from turning gritty). Gentlyfold in whipped cream just until nowhite streaks remain; do not overmixor mixture will deflate. Spoon 1/2 cupchocolate mousse into bottom ofprepared pie crust; spread evenly overbottom of crust.

Sprinkle 3/4 cup plus2 tablespoons crushed chocolate wafers overmousse. Top with remaining mousse,mounding in the center to create adome. (The point is to add height, not tospread out evenly to edges.) Chill pie.

Beat remaining 2 cups cream, crèmefraîche, and salt until medium-stiffpeaks form (when the beaters are liftedfrom the cream, the peaks will hold theirshape but the tips will fall over). Topchocolate mousse with whipped-creammixture, following the same roundeddome shape. Chill pie for at least4 hours or, covered, for up to 3 days.(It will slice best if chilled overnight,allowing mousse to set properly.)

Garnish pie with 2 tablespoons chocolatewafers and chocolate shavings. Slice pieusing a clean, dry knife; wipe betweenslices to ensure clean, elegant pieces.