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YUMS

The Best EVER Chocolate Cream Pie

FOR THE CRUST:
11/2 cup pecans, roughly chopped (i use a ziploc and rolling pin)
4 tb salted butter
1/4 c packed light brown sugar
FOR THE FILLING:
3 c heavy cream
6 oz semisweet chocolate chips
6 oz unsweetened chocolate, grated
pinch of salt
1/4 c sugar
2 tsp vanilla extract
FOR THE TOPPING:
1 c cold heavy cream
1/4 c sugar
1 tsp vanilla extract
shaved unsweetened chocolate, for topping
1.Preheat your oven to 350. Make the crust: Spread the pecans on a baking sheet and bake, stirring once, until lightly browned, about 10 minutes. Let cool.
2.Melt the butter in a medium saucepan, then stir in the brown sugar and toasted pecans. Press the mixture into a 9 inch pie plate. Fridge til set, about one hour.
3.Make the filling:Bring 1 cup heavy cream to a boil in a medium saucepan. Remove from the heat and add the chocolate chips, unsweetened chocolate and salt. Let sit 5 minutes, then stir until smooth. Transfer to a medium bowl and let cool.
4.Beat the remaining 2 cups heavy cream, the sugar and vanilla in a large bowl with a mixer on med-hi speed until stiff peaks form. Fold into the chocolate mixture. Spread the filling in the crust and fridge til set, about 4 hours.
5.Make the topping: Beat the heavy cream, sugar and vanilla in a large bowl with the mixer on med-hi until stiff peaks form. Spread over the pie and top with chocolate shavings.