Chocolate Marshmallow Pie

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Number one son had a birthday on Wednesday of last week. In order to accommodate busy schedules, we planned our celebration for Friday the 13th (a mutually favorite day). I offered to bring dessert, and thought this would be cool, easy, and something that would please the kids. Did it ever! It certainly met my expectations, and more. The beauty of a dessert like this is not only its fabulous appearance, but also that it can be made ahead, requires no baking (so I didn’t have to heat up the kitchen on the 99° day), is light, and super delicious. Everyone will enjoy this one.

Chocolate Marshmallow Pie
Adapted from cookiesandcups.com

CRUST

27 chocolate sandwich cookies*
¼ c. butter, melted

FILLING

 ¾ c. milk
3 c. mini marshmallows*
1 11.5-oz. bag milk chocolate chips
½ t. espresso powder
1½ c. cold heavy cream

Finely crush the chocolate cookies in a food processor or blender. With the motor running, slowly drizzle butter in through the feed tube until incorporated. Press the mixture into the bottoms and up the sides of a 9” Springform pan evenly and firmly. (A tart tamper is the best and easiest way to do this.) Chill the crust for at least 30 minutes.

Meanwhile, over a double boiler, melt the marshmallows and the milk together, stirring frequently. Once the marshmallows are all melted remove the bowl from the double boiler and stir in chocolate chips until melted and smooth. Allow the chocolate mixture to cool to room temperature, stirring occasionally.

Once the chocolate is cooled, place the heavy cream in the bowl of your stand mixer fitted with the whisk attachment. Beat the cream on medium high speed for 1-2 minutes until stiff peaks form. Fold the whipped cream into the cooled chocolate until it’s evenly combined.

Pour the mixture into the chilled crust.

Cover and chill the pie for at least 2 hours.

When you’re ready to serve it you can garnish it with stabilized whipped cream, if desired. 

*Reserve some for garnish