Ingredients:
- 1 1/2 cups chocolate sandwich cookie crumbs (about 20 cookies, cream filling removed)
- 1/3 cup unsalted butter, melted
- 2 cups semi-sweet chocolate chips
- 2 cups heavy whipping cream
Instructions:
- Prepare the Crust:
- In a food processor, pulse the chocolate sandwich cookies (cream filling removed) until they form fine crumbs.
- In a bowl, mix the cookie crumbs with melted butter until well combined.
- Press the mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Use the back of a spoon or your fingers to pack it down.
- Prepare the Filling:
- In a heatproof bowl, melt the chocolate chips using a double boiler or in the microwave, stirring at 20-second intervals until smooth. Allow it to cool slightly.
- Whip the Cream:
- In a separate bowl, whip the heavy whipping cream until stiff peaks form.
- Combine and Chill:
- Gently fold the melted chocolate into the whipped cream until well combined. Be careful not to deflate the whipped cream too much.
- Pour the chocolate mixture into the prepared crust and spread it evenly.
- Chill and Serve:
- Refrigerate the chocolate pie for at least 4 hours or until set.
- Before serving, you can garnish the pie with additional whipped cream, chocolate shavings, or a dusting of cocoa powder if desired.
Notes:
- You can use a pre-made chocolate cookie crust to save even more time.
- Experiment with different types of chocolate chips for varied flavors.
- For added richness, you can add a teaspoon of vanilla extract to the whipped cream.
- Ensure the chocolate is not too hot when folding it into the whipped cream to prevent the mixture from becoming too runny.
