Ingredients
| 1 – 145 grams | Birch Tree Fortified Choco |
| 1 sachet | unflavored gelatin |
| 1/2 cup | water, room temperature |
| 2 cups | crushed chocolate cream cookies |
| 1/3 cup | melted unsalted butter |
| 1 – 380 grams | Angel All-purpose Creamer, chilled overnight |
| More whipped cream for topping (optional) | |
| Chocolate shavings for garnish |
Procedure
Sprinkle gelatin powder into water in a heatproof cup.
Leave soften for about 3 minutes. Microwave for 10 to 15 seconds or until gelatin has completely melted. Set aside but keep it warm
In a medium bowl with a big spoon, mix together crushed cookies and melted butter. Press mixture into a 9-inch pie plate covering sides and bottom evenly with the back of a spoon
Freeze for about 15 minutes until crust is set and very firm
While crust is in the freezer, whip chilled angel All-purpose Creamer with an electric mixer until double in volume, about 3 minutes
Add Birch Tree Fortified Choco and continue whipping for another minute or until evenly blended. Slowly pour melted gelatin into the chocolate cream while beating a few more seconds.
Quickly pour into prepared pie crust and spread with the back of a spoon.
Top with more whipped cream and garnish with shaved chocolate.
Serves 8 to 12
Delightful tip: To give your chocolate cream pie an extra kick, add a few drops of any flavor essence like vanilla, orange or mint.
