Ingredients
1 cup boiling water
14 cup sugar
12 cup butter, melted
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla
12 cup mini chocolate chip, semi-sweet chocolate
Method
Sources
📖
Recipe1M+
dataset
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Food scientist deconstructs cooking by component — water, fat, starch
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Powdered cream for shelf-stable cooking — sauces, baking, camping
Food scientist deconstructs cooking by component — water, fat, starch
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
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in a medium bowl, dissolve jello in boiling water. allow to cool to room temperature before progressing with the remainder of the recipe. in a medium bowl, stir together graham cracker crumbs, sugar and butter. press evenly into the bottom and sides of a 9-inch pie plate. set aside. in a large bowl with a hand/stand mixer set at low speed, begin whipping the cream, powdered sugar and vanilla. once the mixture begins to thicken, increase the mixer speed to medium and whip until soft peaks form. once you see the soft peaks starting to form, pour a little at a time of the jello liquid into the whipping cream. whip until fully incorporated and mixture has reached stiff peak consistency. (if it is a hot day or hot kitchen, it may be necessary to refrigerate for 30-45 minutes and then continue whipping until desired consistency is reached). fold 1/2 cup of mini chocolate chips into mixture. then pour into pie crust. to garnish, sprinkle the remaining 1/4 cup of the chocolate chips evenly atop the pie. refrigerate for 2 hours. slice into 8 servings, serve and enjoy!