It’s been a while since I tested a chocolate pie recipe, and decided that my parents’ visit was the perfect excuse to make one.
I wanted something light, and when we found this yummy recipe with marshmallows -we knew we had to try it!
We had a few issues with the pie – beginning with the crust. The recipe called for an Oreo cookie crust – but since we were out of Oreo’s, I suggested a graham cracker crust. Then Dagmar wondered what would happen if we added cocoa powder to the graham crackers so it would still be chocolate.
That part worked – it actually tasted wonderful! But our mistake was baking it too long in the microwave. That crust was hard as a rock.
This became rather embarrassing when we tried to serve it! I was hacking away it at the table and crust pieces were flying everywhere! Good thing it was just family – and they have a good sense of humor! Next time we’ll just pop it in the freezer.
We also didn’t give it enough time to freeze before we served it – which is why – in the picture- the top layer is kind of oozing over the middle layer.
But when I finally got the pie chiseled out of the pan and served – we loved the flavor! It was light and creamy.
We’ll definitely make this one again! Only we’ll follow the directions more carefully!
Chocolate Marshmallow Pie
1 cup chocolate chips, divided (we used semi- sweet, but dark would be wonderful, too)
2 tablespoons plus 1/4 cup milk (divided)
1 1/2 cup miniature marshmallows
1- 8 ounce tub of Cool Whip (thawed, divided)
Chocolate Graham Cracker Crust:
1/2 cups graham cracker crumbs (about 18 crackers)
1/4 cup sugar
2 tablespoons baking cocoa
1/2 cup melted butter or margarine
or Oreo Crust
1- 1/2 cups finely crushed Oreo cookie crumbs (approximately 20 Oreos)
3 Tablespoons melted butter or margarine
For either of the crusts:
Combine all the ingredients and press into a 9 inch pie pan. Freeze for a few minutes to set.
For the filling:
Microwave 1/3 cup of chocolate chips and 2 tablespoons of milk for 30 seconds at medium. Stir. Repeat at 15 second intervals, stirring at each one, until the chips are melted and smooth. Spread on the bottom of the crust and refrigerate.
Place marshmallows, remaining 2/3 cup of chocolate chips, and remaining 1/4 cup of milk into a saucepan. Cook over medium heat stirring constantly , until marshmallows are melted and the mixture is well-blended.
Place into a large bowl and cool completely.
Stir 2 cups of whipped topping into the cooled chocolate marshmallow mixture. Spread 2 cups of this mixture into the crust.
Blend the remaining whipped topping into the remaining chocolate mixture. Spread this mixture over the surface of the pie.
Cover and freeze several hours or overnight.
Serve with extra whipped topping if you wish and garnish with chocolate swirls.