WHIPPED CREAM CHOCOLATE PIE

WHIPPED CREAM CHOCOLATE PIE

4-1/2-oz. chocolate wafers, processed to crumbs
4 Tbsp. u7nsalted butter, melted
¾ cup heavy whipped cream
2 Tbsp. powdered sugar
1 tsp. vanilla extract
3-oz. bittersweet chocolate, curled or grated with a vegetable peeler

In a small bowl, combine cookie crumbs with melted butter until fully incorporated; press into bottom of a 10-inch springform pan and place in refrigerator.

In a mixing bowl, using an electric mixer on high, beat cream, sugar and vanilla until stiff peaks form; gently fold in half of chocolate. Spoon whipped filling over prepared crust and decorates with remaining chocolate; cover and refrigerate for at least 2 hours and up to 24 hours. When ready to serve, run a knife around edge of pan and release outer ring of springform. Cut into 12 pieces and serve.