We are officially in the homestretch of 2020 – whew! And with Thanksgiving coming up in two weeks, I thought it would be a great opportunity for our community to come together and share some of our favorite recipes. Because if you are going to try a new recipe, make sure it comes highly recommended!
I love to make desserts, pies especially. And while this pie can be made any time of year, my kids have come to expect it every holiday. And for those that don’t like pumpkin or pecan pie, this is a very easy and yummy alternative. You can thank me for this one later…
12 ounces semisweet chocolate chips
1 ½ cups heavy whipping cream
¼ cup sifted confectioners’ sugar
1 tablespoon vanilla extract
1 (9 inch) prepared chocolate cookie crumb crust
In microwave dish combine chocolate chips and 1/2 of the cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar & vanilla. Set aside.
In small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into crust.
Refrigerate at least 8 hours before serving.
Top with homemade whipped cream. Additional toppings can include sliced fresh fruit, fruit coulis or crushed candy canes.
Also see last week’s post for USPS holiday shipment deadlines!