This recipe comes from my grandmother's kitchen, but with a bit of a modern twist. Our family has it every Christmas Eve.
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- 2 cups semisweet chocolate chips
- 1 quart, plus 3 tablespoons heavy cream
- 1 tablespoon chocolate creme liqueur
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 premade pie shell
- Chocolate chips, for topping
Preheat oven to 350 degrees F and bake pie shell in oven for 11 minutes or until golden brown. Let cool.
In a medium saucepan over medium-low heat, add chocolate chips, 3 tablespoons heavy cream and chocolate liqueur. Cook until smooth, about 1 minute. Add vanilla extract. Mix and let cool.
In a mixing bowl combine sugar and 1 quart heavy cream. Whip as if you were making whipped cream. Slowly fold the chocolate sauce into the cream.
Next pour the chocolate mixture into the pie shells. Add chocolate chips to the top of the pies. Cover and freeze for a few hours or overnight.
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