whipped cream chocolate pie...

4 1/2 oz chocolate wafer(s), processed to crumbs
4 Tbsp butter, melted
3/4 cup heavy whipping cream
2 Tbsp powdered sugar
1 tsp vanilla extract
3 oz semi sweet chocolate, curled, chopped, or grated with a vegetable peeler

In a small bowl, combine cookie crumbs with melted butter until fully-incorporated; press into bottom of a 10-inch spring form pan and place in refrigerator.
In a mixing bowl, using an electric mixer on high, beat cream, sugar and vanilla extract until stiff peaks form; gently fold in half of chocolate. Spoon whipped filling over prepared crust and decorate with remaining chocolate; cover and refrigerate for at least 2 hours and up to 24 hours. When ready to serve, run a knife around edge of pan and release outer ring of spring form. Cut into 12 pieces and serve.

This was our dessert on Memorial Day and it was fabulous! It may look a little skimpy, but when it is just a mouthful of cream and chocolate...a little goes a long way.