Child’s Chocolate Pie

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.

Pudding Layer

• 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.

Garnish

• Happy Hippo Biscuits (optional);
• whipped cream *see note below*

For the crust

1. Preheat oven to 350° f.
2. 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).
3. Transfer crumbs to a medium sized bowl and add melted butter.
4. Stir to combine.
5. 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.
6. Bake for 5 minutes.
7. Remove from oven and let crust cool on a wire rack for 20 minutes before proceeding.
8. After 20 minutes, place crust in freezer while preparing marshmallow layer.

For the marshmallow layer

1. 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.
2. Remove crust from freezer and spread marshmallow mixture evenly over bottom of crust; set aside.

For the pudding

1. In a medium saucepan, combine sugar, cornstarch, and salt.
2. Whisk in eggs, then gradually stir in milk.
3. Place over medium-high heat, whisking constantly until mixture comes to a boil.
4. Once boiling, continue to boil and stir for 1 minute until mixture is thick and pudding consistency.
5. Remove from heat and stir in chocolate spread and vanilla.
6. 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… 😉
7. Place a sheet of plastic wrap directly over pudding surface and place in fridge. Chill for 6-8 hours, or until set.

To garnish

1. 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.