A favorite pie
We were out of dessert, so I decided to make one of my standby recipes: chocolate cream pie. On a usual day, we have all the ingredients on hand. While we didn’t today, I picked up the remaining things I needed at Safeway, and got to work making this. The only downside about this pie is that it takes time to chill different pieces, so there is a bit of waiting involved. On the other hand, when you’re done with the waiting you have a delicious pie. You decide what’s more important.
1.5 C graham cracker crumbs (I make my own, they taste better, and all that smashing is satisfying)
3 tbsp sugar
1/3 C butter, melted
Mix all ingredients in bowl, making sure everything is coated evenly. Press neatly into 9 inch pie pan (I like glass) and cook for 10 minutes at 350°. Set aside to cool – you may want to chill this in the fridge for a while.
Just over 1 C semisweet chocolate chips
1/2 C milk (use 2% or full fat to make sure pie will set properly)
16 large marshmallows
1 C whipping cream
Mix chocolate, milk and marshmallows in pot over medium heat, stirring constantly until all ingredients have melted. This may take a while, especially for the marshmallows, but it WILL happen. If you turn the heat higher to speed the process, you run the risk of burning the chocolate, and that’s a no-no. Once this is done, transfer chocolate to heat proof bowl, and cool until it’s cool enough to pop into the freezer until thickened but not frozen.
When chocolate and crust are cool, beat the cream separately. Once soft peaks have formed, mix with thickened chocolate and pour into crust. Chill pie for at least two hours before serving. The longer you wait, the neater the slices you cut will be.
Adapted from Betty Crocker. Makes one 9 inch pie.