Wednesday, September 14, 2022

Easy Chocolate Pie


Strictly speaking, does the world *need* another chocolate pie recipe? Probably not. But isn’t a chocolate pie always welcome? I mean, I don’t think I’m ever NOT in the mood for chocolate pie, you know? This pie is particularly nice for hot days or busy holidays, because you don’t need an oven to make it, assuming you’ve got a crust already. Plus, you can use any crust you want: pâte brisée, pâte sablée, graham cracker crust, oreo crust, gluten-free, vegan, homemade or storebought, it’s all good. 

We all really enjoyed this! Even the Fox decided to taste it, even though it wasn’t “solid chocolate” like a cake. 

One word of warning, though: do NOT use stale marshmallows for this! I learned the hard way that stale marshmallows will not melt. Make sure they are still squishably fresh. 

3 cups mini marshmallows (about 6 oz.) 
2 ½ cups cold lactose-free cream or substitute, divided 
¼ tsp. kosher salt 
1 (12-oz.) bag semi-sweet chocolate chips (about 2 cups) 
2 Tbsp. granulated sugar (I would omit this next time) 
1 (9-inch) fully baked pie crust of your choice 

Place 3 cups mini marshmallows, ½ cup of the cream, and kosher salt in a large microwave-safe bowl. Microwave on HIGH in 30-second bursts, stirring between each, until the marshmallows are fully melted, about 2 minutes total. (Alternatively, melt in a small saucepan over low heat.) 

Set aside about 2 tablespoons of semi-sweet chocolate chips from a 12-ounce bag for garnish. Immediately add the remaining chocolate to the warm marshmallow mixture. Stir until the chocolate is melted and the mixture is smooth. 

Set the chocolate-marshmallow mixture aside to cool until barely warm to the touch, about 30 minutes. 

Place the remaining 2 cups cold cream and 2 tablespoons granulated sugar in the bowl of a stand mixer fitted with the whisk attachment. (Alternatively, use an electric hand mixer or whisk and a large bowl.) Begin beating on low speed, gradually increase the speed to medium-high, and beat until stiff peaks form, 1 to 2 minutes. 

Reserve and refrigerate about 1 cup of the whipped cream for topping the pie. Fold the remaining whipped cream into the cooled chocolate mixture until no streaks of cream remain. 

Transfer the filling into the crust and smooth into an even layer. Refrigerate until the filling firms up, at least 1 hour and up to 3 hours. Top with the reserved whipped cream and chocolate chips and serve.

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