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
Step 1 Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
Step 2 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.
Step 3 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.
Step 4 Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
Step 5 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.
Step 6 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.
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.
Prep: 25 mins
Cook: 5 mins
Additional: 6 hrs 30 mins
Total: 7 hrs
Yield: 1 9-inch pie
835 calories; protein 5.7g 11% DV; carbohydrates 61.2g 20% DV; fat 67.4g 104% DV; cholesterol 178.3mg 59% DV; sodium 236.9mg 10% DV.