Chocolate Cream Pie

• 1 Original Milk Fondue can (425 g)
• 60 ml (1/4 cup) cold butter, cut into small cubes
• 500 ml (2 cups) heavy whipping cream (35% m.f.)
• 5 ml (1 tsp.) vanilla extract
• 80 ml (1/3 cup) icing sugar

For the crust:

• 500 ml (2 cups) graham crumbs
• 125 ml (1/2 cup) melted butter
• 80 ml (1/3 cup) granulated sugar

1. Preheat oven to 180 °C (350 °F).
2. Follow the instructions on the package to heat the Original Milk Fondue.
3. Meanwhile, combine the ingredients for the crust in a bowl.
4. Grease a 23 cm (9”) fluted pie pan with removable bottom with cooking spray, then pour the crust mixture into it. Press mixture into the bottom and up the sides of the pie pan. Bake for 8–10 minutes.
5. Pour the fondue into a large bowl, then add the butter and stir until melted. Let cool.
6. Using an electric mixer, whip the cream in another bowl until soft peaks form. Whisk in the vanilla and icing sugar until stiff peaks form.
7. Using a spatula, gradually add half the whipped cream to the chocolate mixture, gently folding it in until well combined.
8. Pour the mixture into the pie pan and level the surface. Refrigerate for 2–3 hours. Set aside the rest of the whipped cream in the refrig-erator.
9. When ready to serve, spread remaining whipped cream over pie.