Easy Chocolate Cream Pie
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Ingredients2 h 15 m servings 472 cals
Original recipe yields 8 servings
- In a small saucepan, bring Culinary Coconutmilk to a boil. Remove promptly from heat.
- In a large mixing bowl, pour hot Culinary Coconutmilk over chocolate chips. Stir the mixture until smooth and melty.
- Cool the mixture slightly. Blend in vanilla extract and fold in CocoWhip.
- Pour into pre-baked piecrust. Chill for 2 hours to set before garnishing with more CocoWhip.
Per Serving: 472 calories; 29 g fat; 50.4 g carbohydrates; 4.5 g protein; 2 mg cholesterol; 186 mg sodium. Full nutrition