Not only are they cute as a button, but are also extremely tasty! (the hippos are filled with a cream and chocolate hazelnut filling, yumm…)
When trying to think of ideas for a recipe to post a couple of weeks ago, my mind was rather dead. Until one night in bed I came up with an idea to post something geared a little more to children and to the child inside each one of us (aka the past). Enter this Child’s Chocolate Pie.
For this pie I wanted to incorporate some of the things kids love and so of course Happy Hippos had to be involved, even if they are just for decoration.
I first tried experimenting with my own filling, but after one trial and error I got impatient – hence as to why I could never fully develop my own recipes! – and thus took the easy way out by way of an internet search.
I wasn’t horribly disappointed with my first filling so you can bet that I am going to try my hand at it again soon; it gives me an excuse to post another pie in the near future! But until then, this version will do nicely. 🙂
Chocolate Chip Cookie Crust
- 24 Chips Ahoy chocolate chip cookies;
- 4 tbsp. unsalted butter, melted;
- Marshmallow Layer *this is an optional step, see note below*;
- 2 (heaping) C. mini marshmallows;
- 2 tbsp. heavy cream.
- 2/3 C. granulated sugar;
- 1/3 C. cornstarch;
- 1/4 tsp. salt;
- 3 eggs;
- 3 C. milk (I used whole milk);
- 1 (13 oz.) jar Chocolate HERSHEY’S Spreads;
- 1 tsp. vanilla extract.
- Happy Hippo Biscuits (optional);
- whipped cream *see note below*
For the crust
- Preheat oven to 350° f.
- In the bowl of a food processor, pulse cookies until they reach a fine crumb. (if you have a small processor, you can do this in small batches – I recommend 4 cookies at a time).
- Transfer crumbs to a medium sized bowl and add melted butter.
- Stir to combine.
- Press mixture evenly over the bottom and up the sides of a 9″ pie plate. Note: I recommend using the bottom of a measuring cup for this step as it spreads more evenly, packs the crust better, and keeps it from falling apart.
- Bake for 5 minutes.
- Remove from oven and let crust cool on a wire rack for 20 minutes before proceeding.
- After 20 minutes, place crust in freezer while preparing marshmallow layer.
For the marshmallow layer
- In a medium sized saucepan placed over a pan of simmering water (actually, I placed mine over a pan of boiling water…), stir together marshmallows and heavy cream until marshmallows are melted and mixture is smooth.
- Remove crust from freezer and spread marshmallow mixture evenly over bottom of crust; set aside.
For the pudding
- In a medium saucepan, combine sugar, cornstarch, and salt.
- Whisk in eggs, then gradually stir in milk.
- Place over medium-high heat, whisking constantly until mixture comes to a boil.
- Once boiling, continue to boil and stir for 1 minute until mixture is thick and pudding consistency.
- Remove from heat and stir in chocolate spread and vanilla.
- Pour filling over marshmallow layer leaving about 1/2″ (maybe a little less) from top – you will have some filling leftover, save it for pudding cups, or eating straight… 😉
- Place a sheet of plastic wrap directly over pudding surface and place in fridge. Chill for 6-8 hours, or until set.
- Before serving, top pie with whipped cream and if you can get them, some Happy Hippos – because life is just too short to not have Happy Hippos!
In the bowl of a stand mixer fitted with the whisk attachment, whisk heavy cream, powdered sugar, and vanilla until it reaches desired consistency.