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My Dessert Bliss, Fort Wainwright, AK, Fort Wainwright, AK (2026)

10/03/2026

The caramel swirl is what makes this impossible to resist

Scoopable Salted Caramel Cheesecake With Cookie Crumble

This no-bake cheesecake is ultra-creamy, rich with buttery salted caramel, and layered with soft cheesecake, cookie crunch, and sweet caramel swirls. The little hit of salt makes the caramel taste even deeper in every chilled bite. 🍮✨

Servings: Not specified in the source

Ingredients

Salted Caramel:

1 cup (200g) granulated sugar
6 tbsp (85g) unsalted butter, sliced and room temp
1/4 cup (60g) heavy whipping cream, room temp
1 tsp vanilla extract
1 tsp kosher salt

No Bake Cheesecake:

1/2 cup (120g) heavy whipping cream
24 oz full fat Philadelphia cream cheese, room temp
1 cup (110g) powdered sugar, spooned and leveled
1/4 cup (60g) sour cream
4 oz Ghirardelli white chocolate bar, chopped
12 Biscoff cookies (regular or gluten free)

How to make it

Make the salted caramel:

Add the sugar to a medium saucepan and shake the pan gently to level it.
Cook over medium heat without stirring until the sugar begins melting and darkening around the edges.
Once it starts melting, use a whisk to break up the sugar and encourage even browning.
When most of the sugar has melted, whisk until completely melted and caramelized.
Whisk in the room-temperature butter until combined, then add the heavy cream and whisk until incorporated.
Remove from the heat and whisk in the vanilla and salt.
Transfer the caramel to a container and refrigerate for 20 minutes.

Make the cheesecake:

Whip the heavy cream in a medium bowl until stiff peaks form.
In a separate large bowl, beat the cream cheese and powdered sugar until combined. Mix in the sour cream until smooth.
Melt the chopped white chocolate in a heat-safe bowl in 30-second microwave intervals until smooth, taking no more than 60 seconds total.
Add the melted chocolate and 1/4 cup (70g) of the cooled caramel to the cheesecake mixture. Whisk until completely smooth, then fold in the whipped cream.
Spread half of the cheesecake mixture into the bottom of an 8×8 pan.
Drizzle half of the remaining caramel over the cheesecake and swirl it through the mixture. Crush 6 Biscoff cookies over the top.
Repeat the cheesecake, caramel, and cookie layers once more.
Cover and refrigerate overnight, or for at least 4 hours.
Scoop and serve.

The soft cheesecake, gooey caramel ribbons, and crushed cookies create a spoonful with creamy, crunchy, buttery perfection.

10/03/2026

The filling is the secret hiding inside this cake

The Ultimate Chocolate Layer Cake With a Fluffy Creamy Filling

This homemade chocolate cake is deeply rich and fudgy, layered with a light, airy vanilla filling and covered in silky chocolate ganache. The tender cake and creamy center create that irresistible contrast in every slice. 🍫✨

Ingredients

Filling Base:

1 cup (200 g) granulated sugar
5 Tablespoons (40 g) all-purpose flour
¼ teaspoon salt
1 cup (236 ml) whole milk

Cake:

1 ¾ cups (205 g) all-purpose flour
1 cup (200 g) brown sugar, firmly packed
1 cup (200 g) granulated sugar
¾ cup (75 g) natural cocoa powder
1 ½ teaspoons baking soda
¾ teaspoon salt
½ cup (113 g) unsalted butter, melted
½ cup (118 ml) neutral cooking oil, canola, vegetable, or avocado oil
2 large eggs + 1 egg yolk, room temperature preferred
2 teaspoons vanilla extract
1 cup (236 ml) buttermilk, room temperature preferred
½ cup (118 ml) hot coffee, may substitute hot water

Filling:

1 filling base, from above
1 cup (226 g) unsalted butter, softened
1 teaspoon clear vanilla extract

Ganache Frosting:

8 oz (226 g) semi-sweet chocolate
1 cup (236 ml) heavy whipping cream

How to make it

Make the filling base:

In a medium saucepan, whisk together the sugar, flour, and salt.
Gradually pour in the milk while whisking until smooth, then cook over medium heat.
Whisk constantly until the mixture thickens to a pudding-like consistency and the whisk leaves a trail through it.
Remove from the heat and transfer to a heatproof container. Press wax paper directly onto the surface and let it cool completely to room temperature.

Make the cake:

Preheat the oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper and lightly grease and flour the sides.
In a large bowl, whisk together the flour, brown sugar, granulated sugar, cocoa powder, baking soda, and salt.
Add the melted butter and oil and stir until fully combined.
Mix in the eggs, egg yolk, and vanilla until the batter is uniform, scraping the bowl as needed.
Gradually add the buttermilk and stir well.
Carefully pour in the hot coffee and mix until everything is thoroughly incorporated.
Divide the batter evenly between the prepared pans.
Bake at 350°F (175°C) for 33–35 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cakes cool in their pans for 15 minutes, then invert them onto a cooling rack and cool completely.

Make the filling:

Once the filling base has cooled completely to room temperature, beat the softened butter on high speed until light and fluffy.
Reduce the mixer to medium and add the cooled base one heaping spoonful at a time, waiting until each addition is fully incorporated before adding more.
Scrape down the bowl, add the clear vanilla extract, then gradually increase the speed to medium-high and whip until smooth and airy.
Use a spatula to remove excess air bubbles, then refrigerate the filling for 10–20 minutes so it firms slightly.

Make the ganache:

Place the semi-sweet chocolate and heavy cream in a microwave-safe bowl.
Microwave on high for 35 seconds, then stir well.
Microwave for another 25 seconds and whisk until completely smooth. If needed, microwave for an additional 25 seconds.
Stir occasionally while it cools until the ganache reaches a spreadable consistency.

Assemble the cake:

Level the cake layers with a cake leveler or sharp serrated knife if needed.
Place the first layer on a cake plate and spread all of the filling evenly over it.
Add the second cake layer and smooth the sides so the filling stays neatly inside.
Freeze the assembled cake for 10–15 minutes before adding the ganache.
Spread the cooled ganache over the top and sides, covering the cake evenly. If the ganache becomes too firm, microwave it for 5–10 seconds until spreadable.
Refrigerate for at least 15 minutes, then slice and serve.

That thick creamy center tucked between rich chocolate cake and glossy ganache makes this one worth every layer.

10/02/2026

This cheesecake disappears faster than you expect

No-Bake Cookie Cheesecake Bars With a Silky Chocolate Spread Topping

These easy no-bake cheesecake bars have a buttery cookie crust, an ultra-creamy cheesecake layer, and a smooth chocolate-hazelnut style spread on top. The chilled filling melts softly against the crisp crumb base for the perfect creamy-crunchy bite. 🍪✨

Servings: 9 bars

Ingredients

Crust:

200g Lotus Biscoff cookies
80g melted unsalted butter

Cheesecake Layer:

200g Philadelphia cream cheese
200ml heavy whipping cream (min. 30% fat)
200g Lotus Biscoff spread

Topping & Decor:

100–150g Lotus Biscoff spread (slightly melted for the top)
Extra Lotus Biscoff cookies (crushed or whole)

How to make them

Line a 15x15 cm square pan with plastic wrap, leaving enough overhang on all sides.
Crush 200g of Biscoff cookies into fine crumbs and mix with 80g melted butter. Press the mixture firmly into the bottom of the pan and chill in the fridge for 10–15 minutes.
Whip together 200g Philadelphia cream cheese, 200ml cold heavy cream, and 200g Biscoff spread until smooth and creamy. Spread the mixture evenly over the chilled crust.
Pour the slightly melted Biscoff spread over the cream layer and decorate with extra cookies, either crushed or whole.
Refrigerate for at least 3–4 hours, preferably overnight.
Gently lift the cheesecake from the pan using the plastic wrap overhang and slice into neat square bars.

The chilled creamy filling and buttery cookie crust make these bars especially irresistible straight from the fridge.

10/02/2026

Nobody expects the lemon layers to get this creamy

No-Bake Lemon Icebox Cake With Creamy Cheesecake Layers

This no-bake lemon icebox cake turns crisp lemon shortbread cookies into tender, cake-like layers surrounded by a creamy lemon filling. After a long chill, the cookies soften into the filling while the bright lemon zest keeps every bite fresh and silky. 🍋✨

Servings: 9 squares

Ingredients

16 oz cream cheese, softened
3/4 cup granulated sugar
Zest of 1 1/2 lemons
3/4 cup heavy cream
34 lemon shortbread cookies
1/2 cup milk
Whipped cream for decorative topping, optional
Lemon slices for garnish, optional
Candied lemons for garnish, optional

How to make it

Line an 8×8-inch baking dish with parchment paper and set aside.
In a large bowl, beat the cream cheese, sugar, and lemon zest with a hand mixer until smooth and creamy.
Add the heavy cream and whip for 1 to 2 minutes, until the filling starts to thicken.
Dip the cookies one at a time into the milk, then arrange them across the bottom of the prepared dish. Cut some cookies in half as needed to fill the spaces.
Spread 1/3 of the cream cheese mixture over the cookie layer and smooth the top.
Repeat the cookie and cream layers until you have 3 layers of each.
Cover the dish with plastic wrap and refrigerate for 12 hours or overnight.
Cut into squares and serve with whipped cream, fresh lemon slices, berries, or candied lemons.

A long overnight chill is what transforms these crisp lemon cookies into soft, creamy layers that taste just like a dreamy lemon dessert.

10/02/2026

This frosting changes everything

The Fudgiest Chocolate Cupcakes With Silky Chocolate Frosting

These homemade chocolate cupcakes are deeply fudgy, incredibly moist, and finished with a silky frosting that melts across every bite. The espresso quietly intensifies the chocolate flavor while the sour cream keeps the crumb tender. 🍫✨

12 cupcakes

Ingredients

For the cupcakes:

5 ounces (142 grams) bittersweet baking chocolate, finely chopped
1/3 cup (28 grams) Dutch-process cocoa
1 teaspoon instant espresso powder
1/2 cup (118 grams) boiling water
3/4 cup (95 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) packed light brown sugar
1/2 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 cup (113 grams) sour cream (or plain full-fat yogurt), at room temperature
1/4 cup (56 grams) vegetable oil
2 large eggs plus one egg yolk, at room temperature
2 teaspoons white vinegar
1 teaspoon vanilla extract

For the frosting:

1/2 cup (119 grams) cold heavy whipping cream
4 ounces (113 grams) finely chopped semisweet chocolate
3 sticks (340 grams) unsalted butter, at a cool room temperature
2 cups (250 grams) powdered sugar, sifted
1 cup (85 grams) Dutch-process cocoa powder, sifted
2 teaspoons vanilla extract
1/4 teaspoon fine sea salt

How to make them

Make the cupcakes:

Add the chopped chocolate, cocoa powder, and espresso powder to a medium heatproof bowl. Pour the boiling water over them, cover, and let sit for 5 minutes. Whisk gently until smooth, then set aside to cool.
Heat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners.
In a small bowl, whisk together the flour, granulated sugar, brown sugar, salt, and baking soda.
Once the chocolate mixture has cooled, whisk in the sour cream, oil, eggs, egg yolk, vinegar, and vanilla until smooth, scraping the sides and bottom as needed. Stir in the flour mixture until smooth, taking care not to overmix.
Divide the batter evenly between the liners, filling each about 3/4 full.
Bake for about 17 to 18 minutes, until the cupcakes are set and firm to the touch.
Cool the cupcakes in the pan on a wire rack for 10 minutes. Transfer them to the rack and let them cool completely, about 1 hour.
Store cooled cupcakes in an airtight container at room temperature for up to 1 day.

Make the frosting:

Bring the cream to a simmer in a small saucepan. Remove from the heat and add the chopped chocolate. Let it sit for a few minutes, then stir until smooth. Set aside until it cools to about 75°F and becomes thicker but still pourable.
Add the butter, powdered sugar, cocoa, vanilla, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then increase to medium and beat for 3 minutes, scraping the bowl as needed.
Lower the speed to medium-low and add the cooled chocolate cream mixture. Beat for about 2 minutes more, until the frosting becomes lighter in color and texture, scraping the bowl as needed.
If making the frosting ahead, refrigerate it in an airtight container for up to 1 day. Warm it in the microwave for 5 to 10 seconds, then stir until creamy before frosting the cupcakes.
The frosting can also be placed in a ziptop bag and frozen for up to 1 month. Thaw it in the refrigerator overnight, then rewhip in the stand mixer until light and smooth.

That glossy chocolate frosting over a deeply fudgy cupcake makes every bite feel extra indulgent.

10/02/2026

Nobody expects this no-bake dessert to disappear so fast

The No-Bake Chocolate Malt Pavê With a Creamy Ganache Finish

Layers of coffee-soaked cookies, fluffy chocolate malt cream, and silky ganache come together in this easy no-bake dessert, with a little crunchy malt topping in every bite. 🍫☕✨

Serves 8–10

Ingredients

For the Pavê

200 g chilled sweetened condensed milk
500 g cream, fresh whipped cream, or vegetable whipping cream
5 tablespoons Ovomaltine (110 g)
1 tablespoon cocoa powder (10 g)
1 package ch*****ne biscuits or cornstarch cookies
Coffee or milk, for soaking the cookies

For the Ganache

2 bars semisweet chocolate (180 g)
200 g cream

For Finishing

Granulated sugar or Ovomaltine, only when serving

How to make it

Pavê

Combine the cream, chilled condensed milk, chocolate, and Ovomaltine, then whip until creamy and fluffy.
If preferred, whip the cream first and then fold in the remaining ingredients.
Crush the chocolate and combine it with a little cream to prepare the ganache.
Spread a little ganache over the bottom of the serving dish.
Dip the cookies in coffee or milk, then arrange them in a layer over the ganache.
Alternate layers of soaked cookies and the chocolate malt cream.
Finish with a layer of ganache.
Refrigerate overnight.

To Finish

Just before serving, sprinkle the top with granulated sugar or Ovomaltine for a light crunch.

This chilled pavê turns simple cookies, chocolate malt cream, and ganache into an irresistibly creamy layered dessert.

10/01/2026

This cake is dangerously easy to keep slicing

The Fluffy Yellow Cake With Silky Chocolate Frosting

Soft, buttery yellow cake meets rich, creamy chocolate frosting in this homemade classic, with a tender crumb that practically melts on your fork. 🍰🍫✨

Serves 12–16

Ingredients

For the Cake

1/2 cup unsalted butter, room temperature (1 stick)
1/2 cup vegetable oil
1 1/2 cups granulated sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
1 tablespoon pure vanilla extract
2 3/4 cups cake flour
1 1/2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/4 cups sour cream, room temperature
1/3 cup heavy whipping cream, room temperature

For the Frosting

2 cups unsalted butter, room temperature (4 sticks)
8 cups confectioner’s sugar
1 cup cocoa powder
6 tablespoons heavy whipping cream
2 tablespoons pure vanilla extract

How to make it

For the Yellow Cake

Preheat the oven to 325°F. Generously spray three 8-inch round cake pans with non-stick baking spray, or grease and flour them.
Add the oil and butter to a mixer bowl and beat on high for 2 minutes.
Slowly add the sugar and continue beating on high for 4–5 minutes, until very pale and fluffy.
Add the eggs one at a time, mixing well after each addition and scraping down the sides as needed.
Add the vanilla and mix to combine.
In a medium bowl, sift together the cake flour, baking powder, salt, and baking soda.
Lower the mixer to its lowest speed and gradually add the flour mixture in two additions. Do not overmix.
Add the sour cream and heavy cream. Scrape down the bowl and mix just until everything is combined, then turn off the mixer.
Divide the batter evenly among the prepared pans.
Bake for 17–24 minutes, or until a toothpick inserted in the center comes out just barely clean. Start checking around 16 minutes to avoid overbaking.
Let the cakes rest in their pans for 10–15 minutes.
Turn the cakes out onto cooling racks and let them cool completely.

For the Chocolate Frosting

Add the butter, confectioner’s sugar, and cocoa powder to the mixer bowl.
Beat on high speed until smooth.
Add the heavy whipping cream and vanilla extract, then continue mixing until the frosting is fluffy and smooth.
Frost each cake layer, then cover the outside of the cake with the remaining frosting.

This classic combination of tender yellow cake and rich chocolate frosting is made for generous slices and second helpings.

10/01/2026

One bite and these bars make perfect sense

The Pecan Pie Cheesecake Bars With a Gooey Brown Sugar Topping

These creamy cheesecake bars have a buttery pecan crust, silky filling, and a warm, gooey pecan topping that gives every bite a rich crunch. 🥜🍰✨

Serves 12–16

Ingredients

Graham Cracker Pecan Crust

2 cups graham cracker cookie crumbs (250 grams)
1/2 cup chopped pecans (56 grams)
1/4 cup brown sugar (55 grams)
8 tbsp unsalted butter, melted (113 grams)

Cheesecake Batter

907 grams cream cheese, softened (4 packages of 8 oz.)
1 cup brown sugar (220 grams)
1/4 cup granulated sugar (50 grams)
1/2 cup sour cream (120 grams)
4 large eggs, room temperature
1 tbsp vanilla extract
1/2 tsp salt

Pecan Pie Topping

6 tbsp unsalted butter (85 grams)
2/3 cup brown sugar (145 grams)
1/2 cup dark corn syrup (170 grams)
1/3 cup heavy cream (78 ml)
1 tsp vanilla extract
1/2 tsp salt
2 1/2 cups chopped pecans (280 grams)

How to make them

Graham Cracker Pecan Crust

Preheat the oven to 325°F.
Grease the bottom and sides of a 9×13-inch pan with spray oil or butter. Line the bottom with parchment paper and grease the parchment.
Process the graham crackers in a food processor until finely crushed.
Add the pecans and sugar, then process until the pecans are ground.
Add the melted butter and process until combined.
Pour the mixture into the prepared pan and firmly press it across the bottom using the bottom of a cup or your hands.
Bake for 10 minutes.
Remove from the oven and let cool.

Cheesecake Batter

Beat the cream cheese with a mixer on medium speed for 3 minutes, until creamy.
Add the brown sugar and granulated sugar and beat for another 2 minutes at medium speed.
Scrape down the bowl and beat for another 30 seconds.
Add the sour cream and mix until combined, scraping the bowl as needed.
Add the eggs one at a time, mixing only until each egg is incorporated before adding the next.
Avoid overmixing after adding the eggs to help prevent the cheesecake from cracking.
Add the vanilla and salt, then mix briefly.
Pour the batter over the cooled crust.
Place the pan inside a larger roasting pan. Add hot water to the roasting pan to create a water bath.
Bake at 325°F for 55–65 minutes. The center should still jiggle slightly while the edges look set.
Turn off the oven and leave the cheesecake inside for 1 hour.
Remove from the oven and refrigerate for at least 6 hours.

Pecan Pie Topping

Add the butter, brown sugar, and corn syrup to a saucepan.
Bring to a boil over medium heat.
Simmer for about 5 minutes, stirring occasionally.
Add the heavy cream, vanilla, and salt. Stir to combine and cook for another 1–2 minutes.
Stir in the pecans.
Remove from the heat and let sit for 5 minutes.

To decorate

Pour the pecan topping over the chilled cheesecake.
Spread it evenly with a spatula.
Refrigerate for at least 3 hours before slicing and serving.

These bars turn classic pecan pie flavors into a creamy cheesecake dessert with an irresistible crunchy topping.

10/01/2026

This frozen pie has a pecan crunch you won't forget

The Pecan Pie Ice Cream Pie With a Buttery Crunch

Every bite starts creamy and cold, then gives you buttery pie crust crumbs and sticky-sweet pecans for the ultimate homemade ice cream pie. 🍦🥧✨

Serves 8–10

Ingredients

For the Bottom Crust

2 cups graham cracker crumbs
1/2 cup butter, melted

For the Crust Crumbles

9 inch frozen pie crust

For the Pecan Pie Swirl

1/2 cup unsalted butter
1/2 cup light brown sugar, packed
1/4 cup Karo® Light Corn Syrup
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1 1/2 cups pecan halves, chopped

For the Ice Cream

8 oz cream cheese, room temperature
14 oz sweetened condensed milk
1 tablespoon vanilla extract
2 cups heavy whipping cream, whipped to stiff peaks

How to make it

Bottom Crust

Thoroughly grease a 9 inch springform pan.
In a medium bowl, whisk the graham cracker crumbs and melted butter until combined.
Press the mixture into the bottom and sides of the pan.
Refrigerate for 45–60 minutes.

Crust Crumbles

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Break the frozen pie crust into different-sized pieces and arrange them on the baking sheet.
Bake for 13–15 minutes, until golden-brown, crisp, and fragrant.
Remove from the oven and let cool completely.
Once cool, crush the pie crust pieces with your hands or a rolling pin, keeping a handful of larger chunks.

Pecan Pie Swirl

Add the butter to a medium saucepan over medium heat and let it begin to melt.
Once mostly melted, add the Karo® Light Corn Syrup and brown sugar.
Stir until the sugar dissolves.
Add the vanilla and salt, then continue stirring until everything is well blended. Keep the heat from getting too high.
Stir in the pecans until they are evenly coated in the syrup mixture.
Let the mixture cool while preparing the ice cream filling.

Ice Cream

Add the cream cheese to a stand mixer bowl or a medium bowl if using a hand mixer.
Beat on medium-high speed while slowly adding the condensed milk and vanilla extract.
Mix until completely smooth.
Turn off the mixer and gently fold in the whipped cream with a spatula.

To Assemble

Carefully fold 3/4 of the pecans into the ice cream mixture, folding only 3–4 times so the pecans remain distinctly swirled throughout.
Repeat with 3/4 of the crust crumbles.
Transfer the ice cream mixture to the prepared pie crust and spread evenly.
Sprinkle the remaining pecans and crust crumbles over the top.
Freeze for 6–8 hours.
When ready to serve, cut into slices with a hot, sharp knife.
Let the pie defrost for 10–15 minutes before serving.

This pie brings together creamy vanilla ice cream, buttery pecans, and crisp pie crust in every frozen slice.

****ie

10/01/2026

This chocolate pie hides a silky secret

The Silkiest Chocolate Cream Pie With a Deep Cocoa Filling

This homemade chocolate cream pie has a crisp chocolate cookie crust wrapped around an ultra-smooth, deeply chocolatey filling and a cloud of vanilla whipped cream 🍫✨ The unexpected contrast is that delicate crisp crust against the cool, velvety pudding-like center.

Serves 8

Ingredients

Chocolate Cookie Crust

24 (277 grams) Oreo cookies, regular-stuffed, keep filling intact
5 tablespoons (71 grams) unsalted butter, melted

Chocolate Filling

2/3 cup (133 grams) granulated sugar
1/3 cup (28 grams) Dutch-process cocoa powder
1/4 cup (35 grams) cornstarch
1/4 teaspoon fine sea salt
3 cups (720 grams) whole milk
4 ounces (113 grams) semisweet chocolate, finely chopped
4 ounces (113 grams) bittersweet chocolate, finely chopped
3 tablespoons (42 grams) unsalted butter, cubed
2 teaspoons vanilla extract

Whipped Cream Topping

1 cup (240 grams) chilled heavy cream
2 tablespoons (15 grams) powdered sugar
1 teaspoon vanilla bean paste or vanilla extract
Cocoa powder or chocolate curls, for garnish

How to make it

Heat the oven to 350°F. Generously coat a 9-inch pie dish with cooking spray and set it aside.
Process the Oreo cookies until finely crushed. Add the melted butter and pulse until the crumbs are evenly moistened.
Press the mixture firmly across the bottom and up the sides of the prepared pie dish.
Bake for 11 to 12 minutes, until fragrant and set. Let the crust cool completely on a wire rack.
In a medium saucepan, whisk together the granulated sugar, cocoa, cornstarch, and salt.
Gradually whisk in about ½ cup (120 grams) of the milk until combined. It may look lumpy at first. Whisk in the remaining milk.
Cook over medium-high heat, whisking constantly, until the mixture boils, about 7 to 9 minutes.
Once boiling, continue cooking and whisking for about 45 seconds. The filling should become thick like pudding so it sets properly when chilled.
Remove from the heat immediately and stir in the semisweet chocolate, bittersweet chocolate, butter, and vanilla until smooth.
Carefully pour the hot filling into the center of the cooled crust. Avoid smoothing it with a spatula, as this can leave lines across the surface.
Let the pie cool on a wire rack until just warm, about 90 minutes.
Refrigerate uncovered until very cold and firm, at least 6 hours, preferably overnight.
To make the topping, beat the chilled heavy cream with an electric mixer on medium speed until it begins to thicken, about 1 minute.
Add the powdered sugar and vanilla, then continue whipping until stiff peaks form, about 1 more minute.
Spread the whipped cream over the chilled pie and finish with cocoa powder or chocolate curls.
Slice with a sharp knife and serve with a pie server.

This is the kind of chocolate cream pie that makes every chilled slice feel like a little bakery-style treat.

****ie

My Dessert Bliss

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