The other day I had a sort of pie-related meltdown. I really needed for some reason to make a pie but had too many recipes. I was dying to use as many new appliances as much as I could. So that left me with any sort of cream pie (meringue in my new KitchenAid stand mixer!) or a Mocha Silk Pie (that requires 20 minutes of my KitchenAid mixer’s use). There were too many recipes, and I was battling having to buy ingredients since I’ve just moved here and haven’t yet found a grocery store I’m comfortable in.
Ultimately, I had to make this one. The fact that it’s basically melted milk chocolate with heavy cream and marshmallows intrigued me. With whipped cream and chopped-up Heath bars? Sign me up! Plus, I got to use my new blender to chop walnuts and even whipped out my mixer twice!
If you like Rocky Road ice cream, you want this. Trust me. I am not a big marshmallow fan, but having them melted brings out an incredible subtle flavor.
Everything in this pie is so ridiculously decadent and sweet. I don’t normally like nuts, especially walnuts, but the crust is perfect. I decided to make whipped cream to go on top, and my life has now been changed. I never knew the wonder of fresh homemade whipped cream! More on that later. Also, my life nearly revolves around opportunities to eat Heath bars. See why this pie is perfect for me?
Walnut Crust from the Better Homes and Gardens Cookbook
6 oz. (1 ½ cups) walnuts, coarsely ground
3 Tbs butter, melted
2 Tbs sugar.
Preheat oven to 325F. In medium bowl combine walnuts, butter, and sugar. Press onto bottoms and sides of a 9-inch pie plate to form a firm, even crust. Bake for 12-14 minutes. Cool and set aside.
Bar Chocolate Pie from the Better Homes and Garden Cookbook
1 recipe Walnut Crust
6 1-1.5 oz. milk chocolate bars with almonds, chopped (I used about 7.5 oz total)
15 large marshmallows or 1 ½ cup tiny marshmallows
½ cup milk
1 cup whipping cream
½ tsp vanilla
Optional: Whipped cream, chocolate-covered English toffee or milk chocolate bars with almonds (I found a package of pre-chopped Heath bars that worked perfectly for this as well as for moderate (or maybe not so moderate in my case…) snacking)
Chill a medium mixing bowl and beaters. Prepare and bake Walnut Crust; set aside. Meanwhile, for filling, in a medium saucepan combine the six chopped chocolate bars, the marshmallows, and milk. Cook and stir over medium-low heat until chocolate and marshmallows are melted. Remove from heat. Let the chocolate mixture stand until cooled to room temperature (about 30 minutes).
In the chilled mixing bowl beat the 1 cup whipping cream and the vanilla with an electric mixer on medium speed until soft peaks form.
Fold whipped cream mixture into cooled chocolate mixer. Spoon chocolate mixture into crust. Freeze for about 8 hours or until firm.
To serve, remove the pie from the freezer and let stand about 10 minutes before cutting. If desired, garnish with additional whipped cream and chopped chocolate-covered English toffee.
As you can see I topped mine with fresh whipped cream. The cream alone is oh so good and adds something great to the pie.
Fresh Whipped Cream from the Better Homes and Gardens Cookbook
1 cup whipping cream
2 Tbs sugar
Â½ tsp vanilla
In a chilled mixing bowl, whip ingredients on medium speed until soft peaks form.
Easy. Especially with a stand mixer! I stuck the bowl and beater in the freezer for a few minutes, poured everything, and turned it on. Then I watched TV and came back to an incredible whipped cream! So, so good. I should also probably note that I halved the above recipe and had plenty left over (which went into the fridge to be eaten alone. It’s that good).
Cut a small slice and enjoy!