Recipe Detail

Whipped Cream Chocolate Pie

Rate this recipe:

Rating : 0

Share This Recipe...

Number of Servings:


  1. 4 1/2 ounces - chocolate wafers processed into crumbs
  2. 4 tablespoons - regular butter melted
  3. 3/4 cups - heavy whipping cream
  4. 2 tablespoons - powdered sugar
  5. 1 teaspoons - vanilla extract
  6. 3 ounces - bittersweet chocolate curled or grated with vegetable peeler


In a small bowl, combine cookie crumbs with melted butter until fully incorporated; press into bottom of 10-inch springform pan and place in refrigerator.

In a mixing bowl, use an electric mixer on high to 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 the edge of springform pan and release outer ring of pan. Cut into 12 pieces and serve.

Yields 1 piece per serving.


Speak Your Mind

Dish Dish


To get your weekly Recipe ideas, Cooking tips and Special Offers