Triple Chocolate Cream Pie (Serves 6)

This was the dessert I made for my wife's birthday that we celebrated by cooking at home, and just got a bottle of good red wine from the shop to go along with the food. Yea, I know, I am a cheap stake. But then it gives me an opportunity to try a few dishes for the blog ;-). Now isn't that worth it?

I shall post the appetizer and main course in subsequent posts, but thought that I should share this extremely simple recipe with you, what with the holidays coming soon.

Based on what we had at home, I thought up this recipe and the final result was very satisfying indeed. Even my daughter who refuses to anything but vanilla ice cream, loved this.

1 Keebler Ready Crust Graham Pie Crust

99g or 3.5 oz Cadbury's Dairy Milk Chocolate Bar

2 cups heavy cream

60 - 65 medium sized bitter sweet Ghirardeli chocolate (60% cocao) - (each of them is a little bigger than M&Ms in size)

4 single wafer white mini KitKat chocolate bars

Bring the heavy cream to a boil, and take it off the fire. Break up the Cadbury's milk chocolate bar into pieces and add it to the heavy cream. With the help of a spatula, mix them together to help the chocolate melt and dissolve in the cream. Repeat the same for the bitter sweet Ghirardeli chocolates. Once the chocolates have melted completely and you have a smooth creamy mix, pour it into the pie crust. Break/crush the white KitKat chocolate wafers into very small pieces and just sprinkle them on top of the cream that is contained in the pie crust, taking care not to mix it.

Freeze the pie for approximately 4 hours before serving. Guaranteed to be devoured by all! Enjoy.

Health Rating: Low, but who said ice cream pies were healthy!

Ingredient Substitute/s: You can experiment this any way you want - add nuts, any essence, fruits, etc. Just make sure the ingredients complement each other.