Chocolate Truffle Pie

By dashy_65

Ingredients

• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 1-1/2 cups heavy whipping cream, whipped, divided
• 1/4 cup confectioners' sugar
• 1 tablespoon vanilla extract
• 1 chocolate cookie crust (8 or 9 inches)
• Whipped cream and chocolate-covered peppermint candies, optional

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a microwave-safe dish, combine the chocolate chips and 1/2 cup of cream; cook on high for 1-2 minutes, stirring every 30 seconds until smooth. Cool to room temperature.
Stir in sugar and vanilla; set aside. In a small bowl, beat remaining cream until soft peaks form. Beat in chocolate mixture on high, one third at a time; mix well. Spoon into crust. Refrigerate for at least 3 hours. Garnish with whipped cream and candies if desired. Yield: 8-10 servings.

Note: Try using 1/2 cup fat free half n half and 8 oz Cool Whip in place of whipping cream.

Nutrition Facts: 1 serving (1 piece) equals 383 calories, 27 g fat (15 g saturated fat), 49 mg sodium