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).
All posted nutrition information is approximate and has been calculated using the nutrition calculator on myfitnesspal.com. Skinny Points makes no guarantees of accuracy and use of different brands may change the nutrition information.
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