Dusting off the family favorites recipe notebook would just not be complete without this recipe. Although the pie plate is now empty, the bellies are crowning with fullness...they've already begged me to make this again....and again. After the previous attempt at trying to glorify this pie I realized that I was just too ashamed of the semi-homemade pie, so instead of denying my family the pie I set out to ... give it a touch of cat. I'm not going to experiment on them for a while so we'll just give the people what they want, and what they want is this pie! Although the recipe is still pretty much identical I gussied her up a smidge. I cat-ified the white trash pie. Oh yeah! Lipstick on a pig? Maybe a little, but show me someone who wouldn't eat a pig and I'll tell you they are CRAZY! Good is good and this is what they love.
The primary difference this time was well the chocolate filling to cream ratio. Look at that, its a thing of beauty really. Its about 2/3 cream 1/3 rich and decadent chocolate filling. Just what Riley asked begged for. This time instead of doing lightly sweetened cream I mixed in some fluff as well. It was so fluffy and airy, topped with chocolate sauce, cherries and sprinkles, its Sunday pie! Perfect for Sunday supper, perfect like an ice cream sundae almost reminiscent of s'mores or marshmallow sundaes. The only thing that would make this better is some crushed peanuts maybe... Mmm (but if I did that I'd get a talking too...keeping it simple and practicing self-restraint remember?) Although its super simple and wicked yummy somehow I can not make this pie without making a huge mess of myself and my kitchen, the silver lining... is licking the bowls, and absolutely not sneaking spoon fulls of chocolate, and filling in the gaps of whipped cream.
Sunday Pie: (Man Meats chocolate Pie)
Graham Cracker Crust:
2 cups, or 1 sleeve crushed graham crackers (using off brand graham crackers is the frugal substitute to gutting oreos)
1 stick of butter melted (1/2 cup)
1 tablespoon brown sugar
1/2 teaspoon salt
*pinch of cinnamon
combine crumbs and melted butter salt if desired. Pat evenly into the bottom of a 9-10 inch pie plate or 11" tart pan. You can use your fingers or the bottom of a drinking glass or measuring cup. Bake at 350 for 8-12 minutes. Remove from oven and allow to cool.
Filling:
8 ounces semi-sweet chips
2 ounces bittersweet chocolate chips or chunks
1/4 cup butter
7 ounces marshmallow fluff (about 1 cup)
1/2 -1 cup heavy whipping cream (whipped, the more cream you use the less dense the chocolate layer will be)
*pinch salt
In a microwave safe bowl or over a double boiler gently melt both types of chocolate, salt and butter together. In the mean time whip the whipping cream to form stiff peaks. Add marshmallow fluff to the melted chocolate and butter mixture, stir to combine thoroughly. Allow the melted mixture to cool slightly (about five minutes) and then gently fold whipped cream into it. Pour evenly into prepared crust and allow to chill fully before topping with whipped cream.
Whipped Topping:
1 cup heavy whipping cream
3/4-1 cup marshmallow fluff
2 tablespoons powdered sugar
Whip cream and sugar until stiff then whip in the marshmallow fluff. Spread evenly over the pie.
Decorate with chocolate syrup, sprinkles, chopped nuts, candies cherries etc.
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