Chocolate Cinnamon Whipped Cream Topping For Pie Food

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.

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.

CHOCOLATE CINNAMON WHIPPED CREAM TOPPING FOR PIE

Steps:

• Whip cream, liqueur, cinnamon and chili powder together until stiff peaks form. Melt chocolate in a medium bowl in microwave until smooth, check on it every 10 seconds over 45 seconds, cooking on high. Cool to the touch. Stir 1/4 of the whipped cream into the chocolate until totally combined then fold in the rest of the ingredients.

PUMPKIN CHOCOLATE TART WITH CINNAMON WHIPPED CREAM

Steps:

• For the crust, place wafers and sugar in a food processor; process until finely ground. Add melted butter; process until combined. Press crumbs onto bottom and up side of an ungreased 9-in. tart pan. Freeze for 30 minutes., Preheat oven to 350°. Bake crust until dry, 8-10 minutes, rotating once halfway through baking. Cool on a wire rack., Meanwhile, for the filling, in a large bowl, whisk cream, eggs and vanilla until combined. In a medium saucepan, combine pumpkin, sugars, salt and spices. Cook and stir with a wooden spoon over medium heat until bubbly. Cook and stir 5 minutes longer., Whisk a small amount of hot mixture into egg mixture; return all to pan, whisking constantly. Remove from heat; pour into prepared crust. Place tart pan on a rimmed baking sheet. Bake until center is just set and top appears dull, 30-35 minutes. Cool completely on a wire rack. Refrigerate, covered, at least 4 hours or overnight., Drizzle melted chocolate over tart; let stand until set. For the whipped cream, in a large bowl, beat cream, confectioners' sugar, vanilla and cinnamon until soft peaks form. Serve with tart.