9 inch graham cracker crust; ( I sometimes use the Oreo crust)
1
c
Heavy Cream
1/2
c
Chopped nuts; ( I use pecans)
INSTRUCTIONS
Melt chocolate in top of double boiler, over hot but not boiling water,
until just melted. Whip cream until peaks begin to form. Gradually add
sugar, beating cream until stiff. Fold warm chocolate into cream, *fold in
nuts and pour into cracker crust. Chill for several hours. * from personal
experience I have substituted pecan halves and placed them only on the top
vs. nuts in the pie. By strategically placing them, almost in a pattern on
top, it not only makes a pretty appearance, but makes cutting much easier.
As mentioned earlier, this freezes very well. I also sometimes jazz it up
by adding white chocolate shavings or wafers on top.
Posted to TNT Recipes Digest by "edenblue" <edenblue@email.msn.com> on Mar
5, 1998
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