Whipped cream chocolate pie
4½ oz, processed to crumbs
4 tbsp(s), melted
heavy whipping cream
powdered sugar (icing sugar)
3 oz, curled or grated with a vegetable peeler
- In a small bowl, combine cookie crumbs with melted butter until fully-incorporated; press into bottom of a 10-inch spring form pan and place in refrigerator.
- In a mixing bowl, using an electric mixer on high, beat cream, sugar and vanilla extract until stiff peaks form; gently fold in half of chocolate. Spoon whipped filling over prepared crust and decorate with remaining chocolate; cover and refrigerate for at least 2 hours and up to 24 hours. When ready to serve, run a knife around edge of pan and release outer ring of spring form pan. Cut into 12 pieces and serve. Yields 1 piece per serving.