- Prep Time:30 minutes
- Cook Time:10 minutes plus overnight cooling
- Serves:8
This pie came from a family recipe and was perfect for illustrating The Food Channel's Chocolate Trends report. The report calls out the combination of chocolate and cinnamon as popular for a variety of reasons--chief among them, the great taste! Try it and see for yourself.
Foodie Byte
Mexican vanilla offers a stronger flavor that makes this cream pie unusual. But if you don't have Mexican vanilla on hand you can substitute an equal amount of vanilla extract.
Ingredients
30 chocolate wafers
1/4 cup butter, melted
1/2 teaspoon cinnamon
12 ounces semi-sweet chocolate morsels
1 1/2 cup whipping cream
1 tablespoon Mexican vanilla
2-4 tablespoons powdered sugar
1/2 cup whipping cream (optional, for topping)
1 tablespoon powdered sugar (optional, for topping)
Preparation
Crust:
Crush cookies in blender or food processor until only small crumbs remain.
Mix in butter and cinnamon.
Process until thoroughly blended.
Press mixture into pie plate.
Bake at 350 degrees for 8-10 minutes. Cool crust to room temperature.
Filling:
Melt chocolate and 1/2 cup whipping cream in microwave in 30-60 second intervals. Stir between heating cycles.
Add vanilla and allow to cool.
Whip cream in separate mixing bowl until stiff. Add powdered sugar and ensure that it’s thoroughly blended.
Carefully fold whipped cream into cooled chocolate mixture.
Spoon into pie shell and gently press into place using spoon or knife.
Cover with a bowl, and cool in refrigerator at least overnight.
Topping (Optional):
Whip cream and sugar as previously described. Spread topping over the center of the pie, or use a pastry bag to pipe 1/2 inch stars across the top.
source FoodChannel http://ift.tt/1ONKoqg
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