• 12 ounces semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 1/4 cup sifted confectioner's sugar
• 1 tablespoon vanilla extract
• 9 inch prepared cookie crumb crust
1. Melt chocolate chips and mix in 1/2 of the cream on low heat, stirring every 30 seconds until smooth. Cool to room temperature. Stir in sugar and vanilla. Set aside.
2. If you're unable to find a prepared cookie crumb crust, make one like I did with Oreo's No Bake cookie crumbs. Melt 4 tablespoons of butter or margarine. Mix with 1 packet of cookie crumbs in a 9 inch pie dish. Press the mixture evenly to form the pie crust. Set aside.
3. In a small bowl, beat the rest of the cream until soft peaks form. Beat in chocolate mixture on high speed 1/3 at a time. Mix well and spoon into the crust.
4. Refrigerate at least 8 hours.
• 12 ounces of black Wilton candy melts
• black icing decorating pen
• Red readymade icing/decorating pen
• White icing decorating pen
• Parchment paper
1. Melt candy melts on low heat, stirring at 30-second intervals until smooth.
2. Pour over the pie and let cool until the candy shell forms.
3. On parchment paper, make a simple record template with decorating icing and transfer to the pie.
4. Now comes the best part, cut up the pie!
Notice the upward fault line is a nod to record approximations of pi from 2000 BCE until now.