Whipped Cream Chocolate Pie


4 1/2 oz chocolate wafer(s), processed to crumbs
4 Tbsp regular butter, melted
3/4 cup(s) heavy whipping cream
2 Tbsp powdered sugar
1 tsp vanilla extract
3 oz bittersweet chocolate, curled or grated with a vegetable peeler


  • In a small bowl, combine cookie crumbs with melted butter until fully-incorporated; press into bottom of a 10-inch spring form pan and place in refrigerator.
  • In a mixing bowl, using an electric mixer on high, 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 edge of pan and release outer ring of spring form pan. Cut into 12 pieces and serve. Yields 1 piece per serving.


  • Change the flavor of this recipe by topping the pie with fresh mint leaves, fresh raspberries or whole ripe strawberries (could affect PointsPlus values).
To Top