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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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When only down-home comfort food will do, Bob Evans hits the spot. Go for lunch or dinner and top off the meal with a slice of Bob's creamy French Silk Pie. Or try our easy version at home. Ingredients:
7 ounces chocolate sandwich cookies (about 17 cookies) |
4 tablespoons unsalted butter, melted |
2 cups heavy cream |
8 ounces bittersweet or semisweet chocolate, chopped |
2 cups miniature marshmallows |
3 tablespoons sifted unsweetened cocoa powder |
1 tablespoon sugar |
Directions:
1. Preheat oven to 350°F. Grind cookies in a food processor. Mix in butter until crumbs are moistened. Press into a 9-inch pie pan. Chill for 15 minutes. Bake until set, 10 to 12 minutes. Let cool on a wire rack.
2. In a saucepan over medium-low heat, stir 1/4 cup cream, chocolate and marshmallows until smooth, 5 minutes. Remove from heat and let cool for 15 minutes.
3. Whip 1 cup cream until soft peaks form. Add cocoa; beat until stiff peaks form. Stir a third of whipped cream into chocolate mixture; gently fold chocolate mixture into whipped cream. Spoon mixture into pie shell; smooth top. Chill until set, about 2 hours.
4. Whip remaining cream with sugar; serve with pie.
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