Candy Bar Cream Pie
One 10-inch pie; Serves 10
For those who prefer to serve "way-over-the-top" desserts!
30 cream-filled chocolate sandwich cookies
6 tablespoons butter or margarine, melted
1 cup heavy cream
1 pound milk chocolate candy bars with almonds, chopped into 1/4-inch pieces
24 large marshmallows, torn or snipped into quarters
1 cup cold heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla
To make crust, crush cookies coarsely. Stir in melted butter. Grease a 10-inch pie plate. Pat mixture over the bottom and up the sides. Bake for 7 minutes at 400-degrees F. Cool completely on a rack.
For mousse, pour 1 cup cream into a saucepan. Bring to a boil, stirring constantly wit a wooden spoon or heatproof spatula. Set aside 3 tablespoons chopped candy bars for garnish. Add the remaining chocolate bars to the cream and stir until chocolate melts. Remove pan from heat and stir in the marshmallows. Tightly cover. Let stand 5 minutes. Very gently fold the softened marshmallows into the chocolate mixture, retaining as much air as possible. A few unblended bits of marshmallows are fine. Pour the filling into the prepared, cooled crust and chill for 4 hours. If not serving pie at once, press a sheet of plastic wrap directly onto the surface and refrigerate for up to 2 days.
Shortly before serving, make topping. Beat 1-cup cold heavy cream on medium speed until thickened. (The cream will thicken faster if bowl and beaters are chilled). Add 1/4 cup powdered sugar and 1/2 teaspoon vanilla. Whip until stiff peaks form. Spread the whipped cream over the pie and sprinkle with the reserved chopped chocolate bars.
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