Just like the ice cream, you'll love this pie for its delicious combination of chocolate, peanuts, and marshmallows.
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- Yields:
- 8 - 10 serving(s)
- Total Time:
- 40 mins
Ingredients
- 40
chocolate wafer cookies
- 1/4 c.
roasted, salted peanuts, plus additional, chopped, for topping
- 1/2 tsp.
kosher salt, divided
- 8 tbsp.
unsalted butter, melted
- 1
(15-ounce) container whole-milk ricotta cheese, at room temperature
- 1/2 lb.
semisweet chocolate, chopped
- 1/2 tsp.
pure vanilla extract
- 1 c.
mini marshmallows
- 1 c.
heavy cream
- 1 tbsp.
confectioners' sugar
chocolate shavings, for topping
Directions
- Step 1 Preheat oven to 375°F. Process cookies, peanuts, and 1/4 teaspoon salt in a food processor until fine crumbs form, 15 to 20 seconds. Add butter and process until crumbs come together and form clumps, 15 to 20 seconds. Press evenly into bottom and up the sides of a 9-inch pie plate. Bake until set and fragrant, 10 to 12 minutes. (If crust has puffed, gently press down with bottom of measuring cup or bowl.) Transfer to a wire rack; cool.
- Step 2Puree ricotta in a food processor until smooth, about 30 seconds. Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, about 1 minute. Add melted chocolate, vanilla, and remaining 1/4 teaspoon salt to the food processor. Process until very smooth, about 30 seconds, scraping down the sides of the bowl once. Fold in marshmallows. Transfer mixture to crust and refrigerate until firm, at least 3 hours and up to 3 days.
- Step 3Beat cream and sugar with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Spread whipped cream over pie and top with chopped peanuts and chocolate shavings.
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