For those of us who are not natural-born bakers, impressing our friends with baked goods over the holidays is nothing but a pipe dream. But with this super easy chocolate pie recipe, even the most disastrous bakers will be able to produce something delicious.
This no-bake chocolate pie has a cookie crust and a deliciously decadent chocolate filling that is sure to impress.
• 25 cookies of your choice (Oreos, shortbread or Graham crackers work best)
• 1/4 cup melted butter
• 3/4 cup milk
• 3 cups mini marshmallows (mark sure they are unflavored)
• 12 ounces chopped chocolate (you can use dark chocolate or milk chocolate if you prefer. White chocolate with a vanilla Oreo crust also works well)
• 1 1/2 cups cold heavy cream
• 1 teaspoon almond essence
How to make the crust
1. Finely crush the cookies in a food processor or blender. If you don’t have a blender you can also place the cookies in a Ziplock bag and crush them with a heavy pan. Make sure you crush the cookies until all that is left are fine crumbs
2. Place the cookie crumbs in a bowl and add the melted butter. Mix well until evenly combined and the mixture begins to clump.
3. Press the mixture into a deep pie plate (9.5″x 2″), making sure to cover the bottom and sides evenly. You can use a glass tumbler to press the bottom of the crust into place evenly. To build the sides of the crust you can use your fingers or the back of a spoon. When you are done you should have an empty pie shell made of the cookie crumb mixture.
4. Place the crust in the fridge and chill for 20 minutes.
How to make the filling
1. In a pot, heat the milk making sure not to let it come to the boil.
2. Reduce the heat and add the marshmallows to the milk and keep stirring as the marshmallows melt.
3. Once the marshmallows have melted completely, remove from heat and stir in the chopped chocolate. Continue to stir as the chocolate melts.
4. Once all the chocolate has melted, mix in the almond essence.
5. Allow the chocolate mixture to cool to room temperature and continue to stir occasionally.
6. While the chocolate mixture is cooling, whip the heavy cream with a hand mixer on high until stiff peaks form.
7. Fold the whipped cream into the chocolate mixture until it is evenly combined.
8. Pour the mixture into the chilled crust making sure to spread it evenly. Cover your finished pie and return it to the fridge to set for at least 2 hours.
9. When you are ready to serve your pie, you can cover it with some more whipped cream and chocolate sprinkles or chocolate shavings.