| RECIPE METHOD
FOR THE CHOCOLATE CRUST:
Preheat oven to 350 degrees F. Combine 1 cup graham cracker crumbs,
1/3 cup Nestle Toll House Baking Cocoa and 1/4 cup granulated sugar
in 9-inch pie plate. Stir in 1/3 cup melted butter until all ingredients
are moistened; press onto bottom and up sides of pie plate. Bake
for 8 to 10 minutes. Sprinkle 1/2 cup morsels over bottom of hot
crust; let stand for 10 minutes or until all morsels are shiny.
Spread chocolate over bottom and up sides of crust. Cool to room
FOR THE FILLING:
Microwave 2 cups morsels and 3/4 cup cream in large, microwave-safe
bowl on high (100%) power for 1 minute; stir. Microwave at additional
10- to 20-second intervals, stirring until smooth. Cool to room
Beat remaining cream, sugar and vanilla extract in chilled small
mixer bowl until soft peaks form. Fold 2 cups whipped cream into
chocolate mixture. Spoon into crust; swirl top. Garnish with remaining
whipped cream. Refrigerate until firm. Garnish with Chocolate Drizzle;
let stand a few minutes before serving.
FOR THE CHOCOLATE DRIZZLE:
Microwave remaining 1/4 cup morsels in heavy-duty plastic bag on
high (100%) power for about 30 seconds; knead until smooth. Cut
tiny corner from bag; squeeze to drizzle chocolate over pie.
Recipe reprinted by permission of Nestle® Toll House®.
All rights reserved.