Ingredients
- Chocolate wafer cookies: 2 cups, crushed
- Unsalted butter: 6 tablespoons, melted
- Granulated sugar: 1/4 cup
- Unsweetened cocoa powder: 1/2 cup
- Heavy cream: 1 1/2 cups
- Semisweet chocolate chips: 1 1/2 cups
- Marshmallows: 2 cups, mini
- Hot fudge sauce: For serving
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine crushed chocolate wafers and melted butter. Press mixture into the bottom of a 9-inch pie plate.
- Step 2: Bake the crust for 8-10 minutes. Let cool completely.
- Step 3: In a saucepan, combine granulated sugar, cocoa powder, and 1/2 cup of heavy cream. Cook over medium heat, stirring constantly, until smooth. Remove from heat and stir in 1 cup of chocolate chips until melted. Pour into cooled crust.
- Step 4: In a separate saucepan, heat the remaining 1 cup of heavy cream until simmering. Pour over the remaining 1/2 cup of chocolate chips. Stir until melted and smooth. Let cool slightly.
- Step 5: Spread marshmallows evenly over the chocolate filling. Broil for 1-2 minutes, or until marshmallows are lightly browned. Let cool completely.
- Step 6: Spread the cooled chocolate ganache over the toasted marshmallows. Refrigerate for at least 2 hours before serving. Serve with hot fudge sauce.
Notes
- Store leftover pie tightly covered in the refrigerator for up to 3 days to maintain its texture.
- For a warm, gooey treat, gently heat individual slices in the microwave for 10-15 seconds, being careful not to melt the marshmallows completely.
- Serve chilled with a generous drizzle of hot fudge and a dollop of whipped cream for an extra decadent experience.
- To prevent a soggy crust, ensure the baked cookie crust is completely cooled before adding the chocolate filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American