Thursday, August 15, 2013

Chocolate Cherry Freezer Pie

I know this post is late, and I'm really sorry gang!  But this week has been a little on the crazy-busy side. There was Geek Night at the comedy club, and the day at Busch Gardens, and the Virginia Beach Tattoo Festival...  And I got a new haircut!

It's an awesome haircut.
I love it.

Seriously, I look smoking hot. My hair is completely chopped off and short except for long side-swept bangs in the front, and I'd take a picture for you but the weather's been dismal so the lighting's been dismal, so in all the pics I come out just looking like a floating face with bright red lips.

There's something about a fantastically foxy short haircut that makes you want to wear fantastic perky makeup and big red roses in your hair.

Yeah, this has nothing to do with today's recipe but... you know... Queen of the Segues here.



1 package (8oz) of cream cheese, soft but not warm
1/2 tub of Cool Whip
1 box (3oz) of cherry Jello mix
1/4 cup of powdered sugar
1 chocolate cookie pie crust
6 ounces of dark chocolate (either chips or Baker's chocolate)
3/4 cup of cream or half-and-half

Note: to make your own chocolate cookie crust, here's a recipe, but leave out the cinnamon: I personally used chocolate Fiber One cereal that I crunched up in a freezer bag using a rolling pin. 

1) Mix together the cream cheese & Cool Whip until uniform.
2) Fold in the Jello powder & powdered sugar.
3) Pour into the pie crust.
4) Place the pie in the freezer to chill.
5) While the pie is in the freezer, chop up the dark chocolate if using Baker's chocolate bars. Put the chocolate or chocolate chips in a medium mixing bowl.
6) Heat up the cream on the stovetop, on low-medium heat, until it comes to a rolling boil.
7) Pour the milk over the chocolate in the mixing bowl, whisking continuously. Keep whisking until the chocolate ganache smooths out completely and becomes a shiny liquid sauce.
8) Set the ganache to the side for 20 minutes and go read a comic book.
9) After the chocolate has sat for 20ish minutes, remove the pie from the freezer and pour the chocolate evenly over the top. Return the pie to the freezer for at least another hour. Serve chilled from the freezer or the refrigerator, and store it cold likewise.

I highly recommend topping the pie with the remaining Cool Whip when you serve it. Whipped cream provides a bit of a relief from the tart filling and rich chocolate topping. Delicious dessert for a summer evening!

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