Wow. Just wow.

Hi Nette! As mentioned in the recipe, the pie can be stored for up to 2 days ahead of time without the whipped cream. We recommend adding the whipped cream shortly before serving for best results, as whipped cream loses its height, structure and pretty appearance, as well as beginning to weep, the longer it sits. We hope you and your son love this pie! Happy baking 🙂

Hi Jessica! A deep-dish pie pan is a little deeper and therefore makes a thicker pie, compared to some more shallow pie pans. Here are a couple of options for 9-inch deep dish pie pans: a ceramic deep-dish pie pan, and a metal pie pan, and a glass pie pan. Happy baking! 🙂

Hi Carlin! It’s so difficult to say exactly what went wrong without having baked alongside you, but it sounds like your butter/chocolate mixture may have been too warm when added to the whipped cream, or your butter wasn’t whipped quite long enough and small chunks of butter therefore weren’t incorporated into the chocolate mixture fully. Alternatively, perhaps your whipped cream was overwhipped and it started to separate slightly. Feel free to push the mixture through a fine mesh sieve, to remove the lumps. Otherwise, your pie should still taste good – it might just have a slightly different texture. Good luck!