No-Bake Chocolate Marshmallow Pie

By dunn1412

This No-Bake Chocolate Marshmallow Pie is heaven on earth!  The Oreo crust is filled with a fluffy chocolate marshmallow mousse and topped with whipped cream.

Ingredients

• 1 package (14oz) Oreos (save 2 Oreos for garnish)
• 8 tablespoons (1 stick) unsalted butter, melted
• 4 ounces semi-sweet chocolate, melted
• 8 ounces cream cheese, at room temperature
• 2 tablespoons granulated sugar
• 1 jar (7oz) marshmallow crème
• 1 cup heavy whipping cream
• 2-3 tablespoons cocoa powder
• 4 ounces chocolate bar, chopped
• 1 cup heavy whipping cream
• 1/4 cup + 2 tablespoons powdered sugar
• Hot fudge sauce for drizzle, optional
• 2 crushed Oreos for garnish, optional

Details

Adapted from beyondfrosting.com

Preparation

Step 1

Instructions

For the crust:
Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
Grind the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate or freeze the crust while you are preparing the filling.

For the filling:
In a microwave-safe bowl, melt the chocolate in 30 second increments, stirring occasionally until the chocolate is melted and smooth.
In a large mixing bowl, combine the room temperature cream cheese and granulated sugar. Beat until smooth.
Next add the melted chocolate and mix until combined, scraping down the bowl as needed. Proceed to add the marshmallow crème and continue mixing until smooth.
To prepare the whipped cream, place the metal mixing bowl in the freezer for 5-10 minutes to chill.
Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the cocoa powder and continue beating on high speed until stiff peaks form.
Fold the prepared whipped cream into the cream cheese filling and stir to combine.
Chop the chocolate bar into small pieces and fold into the filling. Pour the filling in the prepared crust and spread evenly. Refrigerate for 3-4 hours until the filling is set.

For the topping:
Place the metal mixing bowl in the freezer for 5-10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Spread the whipped cream over the pie.
Garnish with crushed Oreos and drizzle with hot fudge sauce. Serve chilled.