Tastē Tuesday~ There are certain desserts that are pure indulgences. This is one of them. It can't really be made healthy or even remotely light. So, we make it once a year and give ourselves permission to abandon fish, kale, etc. and delight our tastebuds in chocolate ecstasy. It is wonderful in the summer for a cold dessert...preferably shared with friends!
Chocolate Almond Candy Bar Pie
Adapted from The Joy of Cooking
Ingredients:
30 cream filled chocolate sandwich cookies (Oreos)
6 tablespoons unsalted butter, melted
6 1/4 cups miniature marshmallows
1 pound milk chocolate candy bars with almonds
1 cup heavy cream
small tub Cool Whip
Preheat oven to 400. Lightly butter a 10" pie pan. Place cookies in a sturdy plastic bag. Crush with a rolling pin to coarse 1/4" pieces. Transfer to a mixing bowl and combine well with butter. Pat the mixture over the bottom and sides of the pie pan. Bake for 7 minutes, then let cool completely on a rack.
Set aside a small block of chocolate for shavings to top the pie. Chop remaining chocolate into 1/4" inch pieces. Stirring with a wooden spoon or heatproof spatula, bring cream to a boil in large saucepan over medium heat. Add chopped chocolate and stir until the chocolate melts. Stir in the marshmallows until the marshmallows are almost filled melted. Remove from heat, tightly cover, and let stand for 5 minutes. Very gently fold the softened marshmallows into the chocolate mixture, retaining as much air as possible. (There may be a few unblended bits of marshmallow).
Pour the filling into the crust and refrigerate for 4 hours. If not serving the pie at once, press a sheet of plastic wrap directly onto the surface and refrigerate for up to 2 days. Shortly before serving, shave the reserved chocolate. Spread the cool whip over the top of the pie and sprinkle with the chocolate shavings.
Notes: I always forget and think more is better and purchase the Double-Stuffed Oreos. You really don't need the additional cream in the crust though, so normal Oreos work great. I have contemplated the grounding of the Oreos - 1/4" chunks vs. a finer crush. A finer crush would make it easier to spread it on the bottom and sides of the pie pan. However, the chunks add to the "candy bar" aspect of the pie. I end up doing a chunkier crush in the bag and then once the delectable mess is in the pie pan, I crush here and there with a spoon to get the necessary coverage.
Homemade whipped topping can be made for the top, but we prefer Cool Whip. Compared to adding another 1 cup of heavy cream to the recipe, it does save on calories and fat. Indulgence is a good thing in moderation. Over-indulgences can be dangerous!
Chocolate Almond Candy Bar Pie
Adapted from The Joy of Cooking
Ingredients:
30 cream filled chocolate sandwich cookies (Oreos)
6 tablespoons unsalted butter, melted
6 1/4 cups miniature marshmallows
1 pound milk chocolate candy bars with almonds
1 cup heavy cream
small tub Cool Whip
Preheat oven to 400. Lightly butter a 10" pie pan. Place cookies in a sturdy plastic bag. Crush with a rolling pin to coarse 1/4" pieces. Transfer to a mixing bowl and combine well with butter. Pat the mixture over the bottom and sides of the pie pan. Bake for 7 minutes, then let cool completely on a rack.
Set aside a small block of chocolate for shavings to top the pie. Chop remaining chocolate into 1/4" inch pieces. Stirring with a wooden spoon or heatproof spatula, bring cream to a boil in large saucepan over medium heat. Add chopped chocolate and stir until the chocolate melts. Stir in the marshmallows until the marshmallows are almost filled melted. Remove from heat, tightly cover, and let stand for 5 minutes. Very gently fold the softened marshmallows into the chocolate mixture, retaining as much air as possible. (There may be a few unblended bits of marshmallow).
Pour the filling into the crust and refrigerate for 4 hours. If not serving the pie at once, press a sheet of plastic wrap directly onto the surface and refrigerate for up to 2 days. Shortly before serving, shave the reserved chocolate. Spread the cool whip over the top of the pie and sprinkle with the chocolate shavings.
Notes: I always forget and think more is better and purchase the Double-Stuffed Oreos. You really don't need the additional cream in the crust though, so normal Oreos work great. I have contemplated the grounding of the Oreos - 1/4" chunks vs. a finer crush. A finer crush would make it easier to spread it on the bottom and sides of the pie pan. However, the chunks add to the "candy bar" aspect of the pie. I end up doing a chunkier crush in the bag and then once the delectable mess is in the pie pan, I crush here and there with a spoon to get the necessary coverage.
Homemade whipped topping can be made for the top, but we prefer Cool Whip. Compared to adding another 1 cup of heavy cream to the recipe, it does save on calories and fat. Indulgence is a good thing in moderation. Over-indulgences can be dangerous!
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