Calling all Chocoholics!
Calling all Chocoholics!
This Whipped Chocolate Cream Pie is so gorgeous and it’s calling yours and my name!! I’m just sayin’!!
It can be your go-to for the Christmas Holiday, or any time of the year!
It’s rich, creamy, sweet, gorgeous and damn sexy! It slices beautifully too, no mess!
If you don’t want to add the whipped cream on top, just drizzle chocolate on top instead!
I adapted this recipe from Chocolate, Chocolate & More. Joan knows quite a bit about chocolate and her recipes are always awesome!
And now I leave you with one of my all time favorite Christmas Carols! Feel free to sing or hum along!
“Chestnuts roasting on an open fire
Jack Frost nipping at your nose
Yuletide carols being sung by a choir
And folks dressed up like eskimos
Everybody knows a turkey and some Mistletoe
Help to make the season bright
Tiny tots with their eyes all aglow
Will find it hard to sleep tonight.”
“They know that Santa’s on his way
He’s loaded lots of toys and goodies On his sleigh
And every mother’s child is gonna spy
To see if reindeer really know how to fly
And so I’m offering this simple phrase
To kids from one to ninety-two
Although it’s been said many times,
Merry Chrismas to you!!”
Chocoholics aboard! Here is the recipe! Enjoy!!!
- 1 whole Pie Crust or you can use Oreo or Graham Cracker Crust, baked and cooled
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 - 1/2 cups dark or semi-sweet chocolate chips or chocolate bars chopped finely
- 1/3 cup heavy whipping cream or milk
- 2 cups heavy whipping cream or 2-8 ounce containers of Cool Whip
Using a mixer, whip 2 cups of the heavy whipping cream until you get medium to stiff peaks, creating whipped cream heaven and set aside.
Melt chocolate and 1/3 heavy whipping cream for 45-60 seconds in microwave.
Whisk together chocolate and cream until chocolate is completely melted, making a chocolate ganache, set aside
Using a mixer, cream the cream cheese and powdered sugar together well.
Measure out 1/4 cup of the chocolate ganache and set aside for drizzle.
Add the other 3/4 chocolate ganache to the cream cheese/powdered sugar mixture and mix until well blended.
Mix in a heaping 1/3 of the whipped topping to the chocolate mixture and mix until combined, then pour filling into pie crust and smooth out.
Spoon out remaining whipped cream on top of the pie and frost.
Drizzle the remaining chocolate on top of the pie by cutting a small hole in the corner of a ziploc bag. Add chocolate into the bag and drizzle chocolate over whipped cream.
Refrigerate pie for at least 4 hours before serving.
Add 2 - 3 tablespoons powdered sugar to whipped topping if you want a slightly sweeter whipped cream.
If chocolate ganache needs softened up to drizzle, just pop in microwave for 10-15 seconds.
If you want to freeze the pie, just take out of freezer an hour before serving.