Cocoa Whipped Cream Pie

• Total time: 30 minutes

Ingredients

Double Recipe Cocoa Whipped Cream:

• 2 cups cold heavy whipping cream (buy the heaviest cream available)
• ⅔ cup confectioners sugar
• 6 tablespoons unsweetened Dutch-process cocoa
• 1 teaspoon vanilla (optional)

Baked Crust:

• One 9-inch graham cracker pie crust
• or
• One 9-inch baked sweet pie shell
• or
• One 9-inch chocolate graham cracker pie crust

Ingredients

 (serves 4)

Section

Instructions

1. Prepare and bake the pie crust.
2. Cool crust completely on a rack.
3. See "Comments Section" below for guidance on which crust to bake.
4. Prepare double recipe cocoa whipped cream.
5. Spoon the cocoa whipped cream into the pie crust.
6. Serve.

Comments

Serves 8.

Refrigerate unused portions.

Which Crust Should You Use For Your Pie?:

The graham cracker pie crust will be on the sweeter side. The chocolate graham cracker pie crust will offer a more intense chocolate flavor. The baked sweet pie shell will add a nice buttery flavor and a lovely flaky crust.

For a richer chocolate filling, try my whipped chocolate ganache pie.

Categorized in

• Pies

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