Like I need another reason to bake, but this pie gives me one. And, its a good thing I am good at sharing because this pie is delicious and needs to be shared!
Crust:
1 1/2 cups chocolate cookie crumbs
5 tablespoons unsalted butter, melted
Filling:
10 oz. semisweet chocolate, chopped
1 (8oz) package cream cheese, softened
1/2 cup powdered sugar, divided
2 cups heavy whipping cream
2 teaspoons vanilla extract
1. Heat oven to 325. Combine all crust ingredients in medium bowl; press into bottom and up sides of a 9 inch pie pan. Bake 8 minutes; cool on wire rack.
2. Melt 10 oz chocolate double boiler (medium heatproof bowl set over saucepan filled with 1 inch barely simmering water. Bowl should not touch water.) Stir frequently until chocolate is melted and smooth.
3. Beat cream cheese and 1/4 cup powdered sugar in large bowl at medium speed until smooth. At low speed, beat in melted chocolate until blended.
4. Beat cream, remaining 1/4 cup powdered sugar and vanilla in large bowl at medium-high speed until firm but not stiff peaks form. Fold half of the whipped cream into chocolate mixture until blended; spread in crust. Spread remaining whipped cream over filling. Refrigerate 4 hours before serving. Serve topped with shaved chocolate on top, if desired.
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