Pecan Pie with Chocolate-Cinnamon Whipped Cream (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Ingredients:
2 cups whipping cream |
1 shot orange liqueur (recommended: grand marnier) (buy a tiny bottle, a nip, if you like) |
1/4 teaspoon ground cinnamon, eyeball it in your palm |
2 pinches chili powder or ground cayenne |
1 (3-ounce) baking bar semisweet chocolate, chopped (recommended: ghirardelli brand) |
2 store bought pecan pies, serve warm or chilled, as you like |
Directions:
1. 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 whipped cream in small batches. Cut pie, top with cream and serve immediately.
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