Ingredients:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (from about 20 chocolate sandwich cookies)
- 6 tablespoons unsalted butter, melted
For the Filling:
- 1 1/2 cups mini marshmallows
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 8 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1/2 teaspoon pure vanilla extract
For the Topping:
- 1 cup heavy cream
- 2 tablespoons confectioners’ sugar (powdered sugar)
- 1/2 teaspoon pure vanilla extract
- Mini marshmallows and chocolate shavings for garnish (optional)
Instructions:
1. Prepare the Crust:
- In a food processor, pulse the chocolate sandwich cookies until they turn into fine crumbs. Alternatively, you can place the cookies in a sealed plastic bag and crush them with a rolling pin.
- In a bowl, combine the chocolate cookie crumbs and melted butter. Press this mixture into the bottom and up the sides of a 9-inch (23 cm) pie dish to form the crust. Place it in the refrigerator to set while you prepare the filling.
2. Make the Filling:
- In a saucepan, combine the mini marshmallows, milk, and heavy cream. Heat over medium heat, stirring constantly, until the marshmallows are completely melted and the mixture is smooth.
- Remove the saucepan from the heat and stir in the chopped semisweet chocolate, 2 tablespoons of unsalted butter, and vanilla extract. Stir until the chocolate and butter are melted, and the mixture is well combined.
3. Fill the Crust:
- Pour the chocolate marshmallow filling into the prepared chocolate cookie crust.
4. Chill:
- Refrigerate the pie for at least 4 hours or until the filling is set and firm.
5. Prepare the Topping:
- In a mixing bowl, whip 1 cup of heavy cream until it begins to thicken. Add the confectioners’ sugar and vanilla extract and continue whipping until stiff peaks form.
6. Garnish and Serve:
- Spread the whipped cream over the pie filling. If desired, garnish with mini marshmallows and chocolate shavings.
- Slice and serve your Chocolate Marshmallow Mile High Pie.
Cooking Time: The pie needs to be refrigerated for at least 4 hours to set.
Serving Size: This recipe serves approximately 8 people.
