Light Chocolate Whipped Cream Pie

So by now you’ve probably hit up a few holiday parties, and have partaken in more chocolate and/or pies and desserts over the last couple of weeks than you had in the previous few months (or maybe you’re one of these incredibly strong-willed people who doesn’t do that ever – if so, please share you secret with the rest of us).

Check out this recipe for chocolate whipped cream pie, which is a take-off of one which originally appeared on Weight Watchers website:

4 1/2 oz chocolate wafers, processed to crumbs
4 tbsp butter, melted
3/4 cup heavy whipping cream
2 tbsp powdered sugar
1 1/4 tsp vanilla extract
3 oz semi-sweet chocolate, grated

In a small bowl, combine cookie crumbs with melted butter until fully-incorporated; press into bottom of a lightly-greased 9 inch pie plate and put into the 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 the pie for at least 2 hours and up to 24 hours. When ready to serve, run a knife around edge of pan before cutting the pie into 12 slices.

098 - Chocolate Whipped Cream Pie