Chocolate Dirt Pie Recipe
chocolate pudding, marshmallow fluff, oreos
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Ingredients
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Crust
Chocolate Pudding Filling
Marshmallow Layer
Topping & Garnish
Method
Crust
Prepare crust
Preheat the oven to 350°F (175°C). Place the chocolate sandwich cookies (2 cups) in a food processor and pulse until they become fine crumbs. If you don't have a food processor, put cookies in a sealed plastic bag and crush them with a rolling pin until fine. Transfer crumbs to a medium bowl and stir in 6 tablespoons melted butter and 1 teaspoon granulated sugar until evenly moistened and texture resembles wet sand.
Press the crumb mixture firmly and evenly into the bottom and up the sides of a 9-inch (23 cm) pie plate to form a crust. Use the bottom of a measuring cup to compact the crumbs. Bake the crust for 8–10 minutes until set and fragrant. Remove from oven and let cool completely on a wire rack (about 20–30 minutes). You can also refrigerate to speed cooling.
Chocolate Pudding Filling
Make pudding
In a medium bowl, whisk the instant chocolate pudding mix with 2 cups cold milk for about 2 minutes until the pudding begins to thicken. Continue whisking until fully smooth and set aside for a couple of minutes to firm slightly. If using homemade pudding, prepare and cool before layering.
Pour the prepared chocolate pudding into the cooled cookie crust and smooth the top with an offset spatula or the back of a spoon. Refrigerate while you prepare the marshmallow layer (about 10 minutes) so the pudding firms slightly and layers remain distinct.
Marshmallow Layer
Soften fluff and whip cream
Place 1 cup marshmallow creme and 3 tablespoons cold heavy cream in a medium bowl. Using an electric mixer on medium speed, beat together until the mixture is smooth and slightly lighter—about 30–45 seconds. The heavy cream helps loosen the marshmallow for easier spreading. If mixture seems too stiff, add 1 teaspoon more cream at a time until spreadable.
Gently spread the marshmallow mixture over the chilled pudding layer, covering it evenly. Smooth the top with a spatula. Return the pie to the refrigerator and chill at least 1 hour to allow all layers to set and flavors to meld.
Topping & Garnish
Finish and garnish
Right before serving, spread 1 cup whipped cream evenly over the marshmallow layer. Sprinkle 1 cup coarsely crushed chocolate sandwich cookies over the whipped cream, then dust with 2 teaspoons chocolate shavings or a light sprinkle of cocoa powder if desired. For a decorative touch, pipe additional whipped cream rosettes and press mini cookie halves into them.
Slice and serve chilled. Store any leftovers covered in the refrigerator for up to 3 days. Note: chilling time (1 hour) is included in estimated time below but allow more time if you prefer a very firm set.