Serving Size: Makes one 9” deep dish pie, serves 8-10
Ingredients
Chocolate Cookie Crust
12 ounces chocolate sandwich cookies such as Oreos
2.75 ounces melted butter
¼ teaspoon kosher salt
Chocolate Cream Filling
9 ounces sugar
¾ teaspoon salt
1 ½ ounces cocoa powder
1 ¼ ounces cornstarch
8 egg yolks
3 cups whole milk
4 ounces chocolate chips
1 ½ teaspoons vanilla extract
Smoked Almond Rocky Road Layer
2 ½ ounces smoked almonds, toasted and chopped (you can use un-smoked almonds if you prefer)
2 ½ ounces Hot Cakes Pacific Coast Sea Salt Caramel Sauce
1 ½ ounces mini marshmallows
Salted Caramel Whipped Cream
1 ½ cups heavy whipping cream, chilled
½ cup Hot Cakes Pacific Coast Sea Salt Caramel Sauce
½ teaspoon vanilla extract
Method
Chocolate Cookie Crust
Using a food processor, pulse the chocolate cookies until they are broken down to crumbs. Meanwhile, melt the butter. Dump the ground cookies into a bowl, and sprinkle in the salt. Next, pour in the melted butter and mix with a wooden spoon until the mixture is completely combined and will clump together in your fist. Spray a 9 inch pie plate with nonstick cooking spray. Press the cookie crust into the bottom and sides of the pie plate until evenly distributed. Bake at 350 degrees until firm to the touch, about 20 minutes (bake times may vary depending on your oven).
Cool to room temperature, then place in the freezer while you prepare the fillings.
Chocolate Cream Filling
Whisk the sugar, salt, cocoa powder, and cornstarch together in a pot. Add the egg yolks and 1oz of the milk. Whisk until lump-free, then slowly add the rest of the milk and whisk until smooth.
Bring the mixture to a boil over medium high heat, whisking constantly. Once it boils, set a timer for 90sec, and cook, whisking constantly. Stand back, as the mixture will bubble up. Remove the pudding from the heat and add the chocolate chips and vanilla extract. Whisk until the chocolate chips are melted. Scrape the mixture into a clean bowl and cover the surface of the pudding with plastic wrap to prevent a skin from forming. Set aside while you prepare the rocky road layer.
Smoked Almond Rocky Road Layer
In a small bowl, combine all ingredients until well combined. If your caramel sauce has been refrigerated, microwave it in 20 second bursts until it is flowing and liquid. If you are opening a new jar at room temperature, the texture will be just right and there will be no need to heat it. Pour the caramel coated marshmallows and almonds into the bottom of the chilled pie crust. Refrigerate until completely chilled.
Scrape the chocolate pudding into the pie crust. You may have some extra pudding, depending on the depth of your pie plate. If so, reserve it for another treat at a later time. It freezes well.
Set the pudding pie aside to chill until cold while you prepare the whipped topping.
Salted Caramel Whipped Cream
Combine all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until stiff peaks form. Apply the whipped cream to the top of your pie. You can fill a piping bag fitted with a star tip to pipe decorative rosettes on top of your pie, or you can scrape the mixture on top of your pie and make swirls using the back of a spoon. Top with shaved dark chocolate if desired.