Ingredients
- 11/2 cups graham cracker crumbs
- 3 Tbls sugar
- 1/4 tsp salt
- 6 Tbls butter melted
- 1 bar Ghirardelli 100% cacao chocolate
- 2 + 3/4 cups heavy cream
- 3/4 cup sugar
- 2 Tbls powdered sugar
Instructions
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Crust
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Preheat the oven 350 degrees.
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Mix graham cracker crumbs, sugar and salt together in a mixing
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bowl.
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Add the melted butter.
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Press into a 9-inch glass pie dish.
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Bake for 5 minutes. Cool.
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Wash out the mixing bowl and place it plus the mixer's whisk attachment into the freezer for about 15 minutes.
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Filling
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In a double boiler melt the chocolate bar.
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Add the 3/4 cup of cream and stir until hot.
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Add the sugar.
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Mix thoroughly and then remove from heat - continue mixing until smooth.
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Transfer into another large mixing bowl and allow to cool down.
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Whipped Cream
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Remove the mixing bowl from the freezer and add the remaining 2 cups of heavy cream.
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Whisk on high while adding the powdered sugar.
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Whisk until soft peaks form but not too stiff.
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Reserve half of the whipped cream, cover and refrigerate for use later as the topping.
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Add the remaining whipped cream to the chocolate mixture and gently fold until mixed. Pour into the crust.
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Cover with plastic and refrigerate at least three hours until set.
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(Can be made ahead and stored in the refrigerator.)
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When ready to serve, top the pie with the reserved whipped cream.