Chocolate Bar Pie
Chocolate bar pie is a vintage creamy chocolate mousse pie topped with sweetened whipped cream inside a graham cracker crust.
Equipment
- 9" pie plate
- double boiler
- mixing bowls of various sizes
- electric mixer
Ingredients
- 1 1/2 cups graham cracker crumbs from 24 graham cracker squares
- 3 Tablespoons granulated sugar
- 5 Tablespoons unsalted butter melted
- 24 large marshmallows
- 1/2 cup milk
- 5 (1.55 oz each) chocolate candy bars such as Hershey’s, (with or without nuts) plus more for garnish
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar ith
Instructions
- In a large mixing bowl, combine 1 1/2 cups graham cracker crumbs (from 24 graham cracker squares), 3 Tablespoons granulated sugar and 5 Tablespoons unsalted butter , melted.
- Mix and then press into a 9” pie plate, using your hands or the back of a measuring cup. Bake @ 350°F 5-7 minutes, or until set. Remove from oven and allow to cool completely before using.
- In a double boiler, melt the 24 large marshmallows and 1/2 cup milk. Stir until the marshmallows begin to melt and then add in the 5 (1.55 oz each) chocolate candy bars , broken in pieces.
- Stir until the marshmallows and chocolate have melted and the mixture is smooth. Remove from heat and allow to cool 20-30 minutes at room temperature.
- In a large mixing bowl or the bowl of a stand mixer, whip the 2 cups heavy whipping cream with the 1/4 cup powdered sugar with an electric mixer until soft peaks form.
- Fold 2 cups of the whipped cream into the chocolate mixture and pour into cooled crust. Spread or pipe the additional whipped cream on top; garnish with grated chocolate if desired. Chill at least 4 hours before serving.
Notes
- Be sure to use milk chocolate candy to make this pie and not baking chocolate, which is not sweetened. You will need 5 candy bars, or a total of 7.75 ounces of chocolate.
- You can substitute a pastry pie crust in place of the graham cracker crust
- Pie will keep up to 3 days; store in refrigerator. This pie does not freeze well.
- This recipe was only tested with real whipped cream; using non-dairy whipped topping could alter the consistency of the pie.
- Makes 8 large slices or 12 smaller slices
Nutrition
Serving: 1large sliceCalories: 443kcalCarbohydrates: 40gProtein: 4gFat: 31gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 88mgSodium: 144mgPotassium: 112mgFiber: 1gSugar: 27gVitamin A: 1118IUVitamin C: 0.4mgCalcium: 73mgIron: 1mg
Tried this recipe?Mention @thetimelessbaker or tag #thetimelessbaker on Instagram!