If your place is anything like ours, then what you need for the Fourth is a cool, creamy dessert. I have made this a few times since finding it here. It is Rugrat's oft proclaimed favorite. In fact, she asked for one as her birthday "cake" last year.
We call it "Mile High Chocolate Pie" after a comment made by a guest when I put it in a deep dish pie plate.
Anywhere, anytime I've taken this dessert, there have been rave reviews. So... you're welcome. Enjoy!
:)
Chocolate Icebox Pie
1 Oreo crust
2 8-oz. blocks cream cheese
8 oz. semisweet chocolate pieces/chips
1 1/2 cups heavy cream
1 cup powdered sugar
1/3 cup sour cream
1 teaspoon vanilla
addition whipped cream
Combine chocolate pieces with 1/2 cup heavy cream in large microwave safe bowl. Heat in 20 second intervals, stirring well between, until chocolate is melted and smooth. Set aside to cool for at least 25 minutes or until no longer warm to the touch.
Combine 1 cup cream and 1/4 cup powdered sugar and use an electric mixer to beat until stiff peaks form. Refrigerate.
Place cream cheese in bowl and pour cooled chocolate mixture over it. Beat until smooth and creamy. Mix in remaining 3/4 cup powdered sugar, sour cream, and vanilla until completely combined. Add whipped cream that was previously prepared, folding in gently until incorporated. Spread filling in chilled Oreo crust and smooth top. Place pie in refrigerator to chill for 6 hours or overnight. If desired, top with additional whipped cream.
1 Oreo crust
2 8-oz. blocks cream cheese
8 oz. semisweet chocolate pieces/chips
1 1/2 cups heavy cream
1 cup powdered sugar
1/3 cup sour cream
1 teaspoon vanilla
addition whipped cream
Combine chocolate pieces with 1/2 cup heavy cream in large microwave safe bowl. Heat in 20 second intervals, stirring well between, until chocolate is melted and smooth. Set aside to cool for at least 25 minutes or until no longer warm to the touch.
Combine 1 cup cream and 1/4 cup powdered sugar and use an electric mixer to beat until stiff peaks form. Refrigerate.
Place cream cheese in bowl and pour cooled chocolate mixture over it. Beat until smooth and creamy. Mix in remaining 3/4 cup powdered sugar, sour cream, and vanilla until completely combined. Add whipped cream that was previously prepared, folding in gently until incorporated. Spread filling in chilled Oreo crust and smooth top. Place pie in refrigerator to chill for 6 hours or overnight. If desired, top with additional whipped cream.
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