This is crazy overdue! I participated in a recipe exchange months ago... I made the recipe right away but didn't get around to blogging it... and then totally forgot. Picture me hanging my head in shame.
Now picture me with a big dorky grin on my face, because that's pretty much what I looked like when I made this awesome pie. I took some shortcuts and made some changes (this was originally based on Andes mints) but the results were unbelievable. There's still plenty of summertime left, and this would be perfect for a barbecue.
Crunch Bar Pie
adapted from Laurie's Kitchen
- 1 prepared chocolate pie crust
- 2 cups whipping cream, divided
- 10oz mini Nestle Crunch bars
- 1/2 cup milk
- 3 1/2 cups mini marshmallows
- 1 tablespoon sugar
Over low heat, use a double boiler to bring 1/4 cup cream to a simmer. Turn off the heat.
Add about half of the Crunch bars (reserve a couple of tablespoons for garnish) and stir until melted and smooth.
Leave a tablespoon or two aside and spread the sauce along the bottom of the pie crust and place in freezer.
Over low heat, use a double boiler to melt the marshmallows in milk, stirring constantly. Add the other half of the Crunch bars (remember to keep aside the garnish!) and stir until melted and smooth. Refrigerate until COLD.
Once the marshmallow mixture is cold, beat 1 1/4 cups whipping cream until stiff; fold into the cold marshmallow mixture.
Spoon into pie crust and drizzle with reserved chocolate sauce (you may need to reheat it in the microwave to soften).
Refrigerate until chilled.
Before serving, whip remaining 1/2 cup cream and sugar; pipe or spoon over filling. Sprinkle with reserved chopped Crunch bars.