Kate at i heart eating
Try this Kate at i heart eating recipe.
Try this Kate at i heart eating recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Melt chocolate over double boiler, stirring occasionally, until melted. Set aside.
- In a large bowl, beat whipping cream until it begins to thicken.
- Add granulated sugar, and beat until thickened.
- Stream in melted chocolate, and continue whipping until combined.
- Divide chocolate whipped cream among graham cracker shells.
- Press plastic wrap to the surface of the whipped cream.
- Freeze for at least 4 hours or overnight.
- Preheat broiler.
- Divide marshmallow creme on top of frozen pies.
- Broil until golden brown.
- Enjoy!
As a busy mom, I love finding recipes that are quick and easy to make, but that still taste delicious. This chocolate whipped cream pie is one of my favorites because it's so simple to make, and it always gets rave reviews from my family and friends.
The best part about this pie is that it doesn't require any baking, so it's perfect for a hot summer day. Simply whip up the cream and chocolate, and then let it set in the freezer for a few hours. Once it's frozen, you can top it with your favorite toppings and enjoy! Here are a few tips for making this pie:
- Make sure your cream is very cold before you start whipping it. This will help it to whip up quickly and easily.
- Don't overbeat the cream. As soon as it starts to thicken, stop beating it or it will turn into butter.
- Use a good quality chocolate for the best flavor. I recommend using a dark chocolate with at least 70% cocoa content.
- Let the pie set in the freezer for at least 4 hours before serving. This will allow it to firm up and become easier to slice.
