Last weekend we had a little party for Patrick’s birthday and I was in charge of making dessert. The hubs has two favorite desserts. Confetti cake with rainbow chip icing (out of the box, easy-peasy) and his mom’s chocolate chip pie. Every year I’ve taken the easy way out and made confetti cake, but this year I was determined to make BOTH.
After two emails, a phone call, and a follow up text message, I finally figured out the basics of the recipe. Why is it that moms/aunts/grandmas always make the best stuff but never write down an actual recipe? I need steps, people.
Chocolate Chip Pie
This recipe has been in Patrick’s family for years, and every generation seems to have adapted it a bit. Everyone seems to love it, even non-dessert lovers.
Graham Cracker Crust:
- 1 1/2 cups of graham cracker crumbs
- 1/4 cup of sugar
- 1/4 cup of melted butter
- 34 large marshmallows
- 12 tablespoons of milk
- 1 pint of real whipping cream
- 3 oz of semi-sweet bakers chocolate, grated
Pre-heat oven to 350. Combine graham cracker crumbs, sugar, and melted butter and press into the bottom and slightly up the sides of a 9×13 cake pan. Bake at 350 for six to 8 mins or follow directions on box. Let cool.
Add marshmallows and milk to sauce pan and over med/low to low heat slowly melt marshmallows until smooth. Set aside and let cool.
Whip the cream and fold in the cooled marshmallow mixture. Fold almost all of the grated chocolate into the whipped cream/marshmallow mixture. Pour over graham cracker crust and sprinkle with the rest of the grated chocolate. Cover and refrigerate.
Novice Cook Notes:
- Freeze the bowl and beater(s) for 10 minutes before whipping the cream
- Prep your grated chocolate while waiting for the marshmallows to cool.
- Grating the bakers chocolate is kind of tough! Don’t give up!