Chocolate Cinnamon Whipped Cream Topping For Pie Food

CHOCOLATE CINNAMON CREAM PIE

Steps:

• Make crust:
• Preheat oven to 350°F with rack in middle.
• Stir together all crust ingredients. Press over bottom and up side of a 9-inch pie plate. Bake until set, 12 to 15 minutes, then cool.
• Make filling:
• Melt chocolate in a large bowl.
• Stir together cornstarch and 2 tablespoons brown sugar in a small bowl.
• Whisk together whole eggs and yolks in another bowl, then whisk in cornstarch mixture.
• Stir together milk, cream, salt, and remaining brown sugar in a heavy medium saucepan and bring just to a boil over medium heat. Pour half of milk mixture into egg mixture in a slow stream, whisking, then pour egg mixture into remaining milk mixture. Bring to a boil over medium-low heat, whisking constantly, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Strain through a fine-mesh sieve into melted chocolate and whisk to combine.
• Transfer hot filling to crust and chill, its surface covered with parchment, until filling is cold, about 3 hours.
• Make whipped cream:
• Beat cream with confectioners sugar and cinnamon using an electric mixer until it holds stiff peaks. Spoon over chilled filling.
• Make chocolate curls:
• Hold chocolate in your hands (or microwave on low power in 10-second intervals) until surface softens slightly. Using a vegetable peeler (preferably Y-shaped), "peel" large chocolate curls onto a paper towel. If curls are too brittle or don't form easily, rewarm chocolate just until surface softens.
• Sprinkle curls on pie.

CHOCOLATE WHIPPED CREAM PIE

Steps:

• Cream the butter and sugar well. Add the Choco-Bake and the vanilla and blend. Add eggs, one at a time, beating for 5 minutes after each egg.
• Fold prepared Dream Whip into the chocolate mixture and fill the pie shell. Refrigerate and when serving garnish with dollops of whipped cream and chopped, salted pecans.

CINNAMON WHIPPED CREAM

Steps:

• Pour heavy cream into chilled glass bowl (I use a small but deep glass bowl).
• Beat on high speed.
• Slowly add sugar, cinnamon and vanilla.
• Continue beating until stiff peaks form.
• Tip: When making whipped cream I dampen a paper towel with vinegar and wipe the inside of a glass bowl with it.
• Continue to wipe until dry and place inside freezer with beaters or whisk.
• Leave in freezer for 10 minutes to chill then use to make whipped cream.