- Portion size10 servings
- 1 1/2 cup chocolate wafer crumbs
- 1/3 cup butter melted
- 3/4 cups whipping cream
- 1 oz bittersweet chocolate finely chopped
Filling:
- 4 oz bittersweet chocolate finely chopped
- 3/4 cups whipping cream
- 12 oz cream cheese softened
- 1/3 cup sweetened condensed milk
- 1 teaspoon vanilla
METHOD
In bowl, stir crumbs with butter until moistened; press onto bottom and up side of 9-inch (23 cm) pie plate. Refrigerate until firm, about 30 minutes.
Filling: Place chocolate in heatproof bowl. In small saucepan, heat half of the cream just until boiling; pour over chocolate, whisking until melted. Let cool slightly.
In separate bowl, beat cream cheese, remaining cream, condensed milk and vanilla until smooth; spoon randomly into prepared crust. Pour chocolate mixture into gaps. With tip of knife, swirl mixtures together roughly. Tap on counter to smooth top. Cover and refrigerate until firm, 4 hours. (Make-ahead: Refrigerate for up to 2 days.)
In bowl, whip cream. Using piping bag or spoon, pipe into rosettes on pie. Sprinkle chopped chocolate over cream.
NUTRITIONAL FACTS
Per each of 10 servings:
- Sodium299 mg
- Protein7 g
- Calories482.0
- Total fat43 g
- Cholesterol110 mg
- Saturated fat26 g
- Total carbohydrate24 g
%RDI
- Iron15.0
- Fibre0.0
- Folate8.0
- Sodium0.0
- Sugars0.0
- Calcium9.0
- Protein0.0
- Calories0.0
- Total fat0.0
- Vitamin A35.0
- Vitamin C0.0
- Potassium0.0
- Cholesterol0.0
- Saturated fat0.0
- Total carbohydrate0.0
Source: www.canadianliving.com