Doubly delicious with chocolate in both the crust and filling, refreshing slices of silky pie satisfy a sweet a tooth.
cups chocolate cookie crumbs
cup butter or margarine, melted
bag (12 oz) semisweet chocolate chips (2 cups)
pint (1 cup) whipping cream
cup whipping cream
tablespoon powdered sugar
Unsweetened baking cocoa, if desired
In small bowl, mix cookie crumbs and butter. In ungreased 9-inch glass pie plate, press crumb mixture in bottom and 1 inch up side.
In double boiler set over hot simmering water, heat chocolate chips 2 to 3 minutes, stirring frequently, until melted and smooth. Gradually add 1 cup whipping cream, stirring constantly, until combined. Stir in vanilla and egg yolks until well blended. Cook over medium-low heat 5 to 6 minutes, stirring frequently, until thickened and hot. Pour filling into crust. Refrigerate at least 3 hours or until firm.
In medium bowl, beat 1/2 cup whipping cream and the powdered sugar with electric mixer on high speed 1 to 2 minutes or until soft peaks form. Top individual servings with whipped cream. Dust with cocoa.
To evenly press the crumb mixture into the pie plate, use the bottom of a dry measuring cup.
Don't own a double boiler? Place a small saucepan in a larger skillet or saucepan filled with 1 to 2 inches of simmering water.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.