Description
I make this recipe for the holidays. It is the only pie that is gone at the end of the night. I use high-quality chocolate chips; they are easier to melt. You can use milk or semi sweet chips. You can use any ready made or cooked pie crust.
Ingredients
- 21 chocolate sandwich cookies, crushed
- ¼ cup butter, softened
- 1 cup heavy cream
- 1 (12 ounce) package semisweet chocolate chips
- 1 teaspoon vanilla extract
- 1 pinch salt
- 2 cups heavy cream
- ¼ cup white sugar
- 1 cup heavy cream, chilled
- ¼ cup white sugar
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
- In a medium bowl
- mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes
- then allow to cool.
- Combine 1 cup cream
- chocolate
- vanilla extract
- and salt
- in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively
- if you have a food processor
- you can blend mixture by placing chocolate
- vanilla extract
- and salt
- in processor bowl. Bring 1 cup cream to a boil on stovetop
- then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
- Pour chocolate mixture into a bowl and cool to room temperature
- stirring occasionally.
- In a large bowl
- beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust.
- Chill pie at least 6 hours before serving. Prior to serving
- beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff
- then pipe onto top of pie with a star tip
- or place a spoonful on top of each slice.
Prep Time: 25 mins
Cook Time: 5 mins
Total Time: 7 hrs
Servings: 8