This is a recipe from the Holiday Freezer Cooking ebook. Peppermint patty candies may be substituted for kiss candies.
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| Recipes |
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2 |
3 |
4 |
5 |
6 |
| Servings |
6 |
12 |
18 |
24 |
30 |
36 |
| Makes |
1 pie |
2 pies |
3 pies |
4 pies |
5 pies |
6 pies |
| Ingredients | ||||||
| Semi-sweet chocolate chips |
12 oz. |
24 oz |
36 oz. |
48 oz. |
60 oz. |
72 oz. |
| Whipping cream, divided |
16 oz. |
32 oz. |
48 oz. |
64 oz. |
80 oz. |
96 oz. |
| Powdered sugar |
1/4 C. |
1/2 C. |
3/4 C. |
1 C. |
1-1/4 C. |
1-1/2 C. |
| Vanilla |
2 t. |
1 T. + 2 t. |
2 T. |
2 T. + 2 t. |
3 T. + 1 t. |
1/4 C. |
| 9 inch chocolate crumb crust |
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2 |
3 |
4 |
5 |
6 |
| Whipped topping |
2 C. |
4 C. |
6 C. |
8 C. |
10 C. |
12 C. |
| Chocolate kiss shaped candy |
15 candies |
30 candies |
45 candies |
60 candies |
75 candies |
90 candies |
Assembly Directions:
Assemble each pie individually. In a microwave safe bowl, combine the chocolate chips and 1/2 cup of the whipping cream. Cook on 100% power for one minute, then stir. Cook 30 seconds and stir. Continue to cook and stir until the mixture can be stirred smooth. Set bowl in a pan or sink of cold water to cool. Stir occasionally to speed cooling. Mix the powdered sugar and vanilla extract with the melted chocolate chips. Meanwhile, fill the bottom of the cookie crust with unwrapped kiss candies to cover the bottom, pointed end up. In a medium mixing bowl, pour in remaining 1-1/2 cup whipping cream. Beat on high just until soft peaks begin to form. Spoon in about 1/4 cup of the cooled melted chocolate mixture and mix well. Continue adding chocolate mixture 1/4 cup at a time until it is all incorporated (do not beat too long or you will make chocolate flavored butter!) When the chocolate is all mixed in, spoon the mixture into the crust carefully to not disturb the chocolate candies.
Freezing:
Smooth the top of the pie and refrigerate several hours before serving, or set into freezer until firm. Place the frozen pie into a large labeled freezer bag, or wrap well with heavy plastic wrap.
To Serve:
Set out at room temperature at least one hour before serving or thaw in refrigerator. Just before serving, top with 2 cups of whipped topping and decorate with additional candies.
Lower Fat Alternatives:
Use low fat or fat free whipped topping for garnishing. Replace the chocolate candies with a lower fat or fat free candy of your choice or omit completely.
Storage Time:
Refrigerator (40 degrees): 4-6 days, Freezer: 2-3 months
Nutritional Info:
Per Serving: 889 Calories; 66g Fat (64.1% calories from fat); 7g Protein; 77g Carbohydrate; 4g Dietary Fiber; 108mg Cholesterol; 302mg Sodium.
Exchanges: 13 Fat; 5 Other Carbohydrates.
Carol Santee
Carol is the co-author of the Big Book of Freezer Cooking and the author of 30 Day Gourmet’s Slow Cooker Freezer Favorites, Freezer Lunches To Go and Healthy Freezer Cooking eBooks. She is a computer information specialist and works for a computer software company.
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