This mouthwatering pie is almost as easy to make as unwrapping a candy bar.
Preparation Time: 15 to 20 minutes
Cooking Time: 3 to 5 minutes
Makes 6 3-inch pies
150 grams Oreo cookies, crushed
½ cup butter, melted
FOR THE FILLING
½ cup bittersweet chocolate chips
¼ cup cream
2 ½ cups chocolate ice cream
1 ½ Snickers bar, chopped into ¼ inch cubes
FOR THE TOPPING
½ cup cream
2 tablespoons confectioner’s sugar
FOR THE GARNISH
2 tablespoons chocolate ganache
1/2 bars Snickers bar, sliced
1 For the crust, combine the Oreo crumbs and melted butter. Spread the mixture on the bottom and sides of 6 3-inch ring molds lined with foil, and press evenly. Refrigerate for at least an hour or until firm.
2 For the ganache, place the chocolate in a heatproof bowl. In a small saucepan over medium-high heat, bring the cream just to a boil. Remove from the heat and immediately pour the cream over the chocolate. Using a whisk, stir the mixture until the chocolate is melted and smooth. Let cool until spreadable. Refrigerate for at least 1 hour.
3 To assemble, in a bowl, place the ice cream. Slightly mix to soften then add the chopped Snickers. Drizzle about 3 to 4 tablespoons of the chocolate ganache then stir to slightly mix. Scoop about 3 to 4 tablespoons of the ice cream mixture on the Oreo crust. Use an offset spatula to level off the surface. Place in the freezer and let it set for at least 4 hours or overnight.
4 In a bowl of an electric mixer, whip the cream until slightly whipped. Gradually add the confectioner’s sugar. Mix until soft peaks form. Using a spoon, scoop a mound of cream over the frozen chocolate pie then drizzle with the remaining chocolate ganache and top with a sliced Snickers bar for garnish.
This recipe was originally published in the February-March 2015 issue of Breakfast Magazine.